Vegan gluten-free Schupfnudeln

Express cheese (the day before)

1. Mix all the ingredients well and heat until quite thick.
2. Shape into a ball and wrap in cling film.
3. Leave to chill for 24 h, then grate.

Schupfnudeln

1. Boil the potato in salted water until soft, drain, mash and heat it in the pot to dry it out.
2. Add the vegan egg, the oil and the flours (the amounts are a guide, as they depend on the type of potato and flour you use) until you have a workable dough.
3. Roll into ropes, cut into pieces of about 1 cm and roll them in your hands into little baguette shapes.
4. Boil until they float, then brown them lightly in a frying pan.

Tomato sauce

1. Cook the garlic and onion until golden, add the tomato and, when it starts to lose its water, add basil to taste and salt.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 410 g	100 g	% IR*	Share
Energy	685 kcal	167 kcal	34 %
Fat	24 g	5.9 g	34 %
of which saturates	13 g	3.2 g	65 %
Carbohydrate	90 g	22 g	35 %
of which sugars	11 g	2.7 g	12 %
Fibre	11 g	2.7 g	—
Protein	24 g	5.9 g	48 %
Salt	3.5 g	0.8 g	58 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving
• Vegan cheese (my version of the recipe): 20 g per serving
• Salt: 1 g per serving

Photos