Vegetable cheese spaetzle

Name: Vegetable cheese spaetzle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: For 4 family portions
Ingredients: 500 g fresh chilled spaetzle without meat ingredients; 2 carrots; 1 small courgette; 1 small onion; 120 g grated cheese labelled vegetarian; 1 tbsp rapeseed oil; 100 ml water; 1 small pinch of nutmeg

Vegetable cheese spaetzle: an easy vegetarian family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.

The little story

A little kitchen adventure

Puschel lifts a small forkful and spots a cheese strand. Puschel“A tiny washing line!” Flauschi giggles. Flauschi“That line stays on your plate.” He lowers his fork and takes a comfortably small bite.

Preparation: about 15 min · Cooking/baking: about 15 min · Total: about 30 min

Gluten & lactose

Not gluten-free: The basic recipe contains gluten-containing cereals in flour, bread, pasta, dough or breadcrumbs. It is not gluten-free as written. Substitutions may change quantities, texture and cooking times; do not assume a one-for-one flour swap works in baking.

Lactose-free with changes: The basic recipe is not designated lactose-free. Check cheese, spaetzle for lactose and use explicitly lactose-free products where needed. Aged cheese is not automatically classified as lactose-free without appropriate labelling.

These labels assess the listed recipe ingredients; they do not certify the finished dish. For gluten-free cooking use clean utensils and surfaces and avoid contact with flour or breadcrumbs. Lactose-free does not mean free from milk protein or suitable for a milk allergy.

For 4 family portions

How to make it

In a few words: Cook vegetables, add prepared spaetzle and let cheese melt into the mixture.

Ingredients

500 g fresh chilled spaetzle without meat ingredients
2 carrots
1 small courgette
1 small onion
120 g grated cheese labelled vegetarian
1 tbsp rapeseed oil
100 ml water
1 small pinch of nutmeg

Method

Children: Wash vegetables and weigh cheese.
Adults: Peel and finely grate carrots, dice courgette and peel and dice onion.
Adults: Warm oil, soften onion for 3 minutes, then add carrots and courgette and cook for 5 minutes.
Adults: Prepare spaetzle following the packet; some types need brief boiling and draining first.
Adults: Add spaetzle and water to vegetables and heat gently for about 5 minutes, stirring, until hot and vegetables are soft.
Adults: Stir in cheese and nutmeg and melt over low heat for 1–2 minutes.
Children: Serve slightly cooled and take small bites if there are long cheese strands.

Equipment

Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.

Allergens and shopping

Wheat (gluten), egg, milk; check spaetzle label. Always check the actual ingredient labels and family allergies.

Buy any cheese explicitly labelled vegetarian and without animal rennet; choose pastry without animal lard.

Text & appearance