Mix the flour with the locust bean gum, 1-2 tsp vegetable broth powder and a good pinch of turmeric. Add the mineral water/plant based cream (or the plant milk) while stirring with a wooden spoon. Stir thoroughly, but do not mix (CO2 of the mineral water should not escape too much), and continue to add liquid until a viscous dough develops – but do not add too much liquid. The dough should slowly pull from the spoon. If the is is too thin, the spätzle become larger, but soggy. Vegan spätzle normally turn out somewhat smaller than spätzle made with eggs. Add a bit of broth powder, but not too much.
In the meantime bring a pot of salted water to a boil and get ready the spätzle tool and a flat spoon. Now all depends on the timing. Push the dough through the spätzle tool and with the spoon (or also dough scraper for baking) making even movements, into the boiling water. The spätzle should have a nice yellow color and will eventually float to the top. After short time in the hot water, scoop them out (best directly into the gratin dish, which has been prepared with a thin layer of vegan cheese). After a layer spätzle sprinkle a thin layer of grated vegan cheese, then again spätzle. Repeat until all of the dough is cooked. The last layer should be a vegan cheese layer.
Place a pan on medium head and melt the vegan margarine and saute the onion rings until they have turned slightly brown – but not too dark (they will darken more in the oven). Meanwhile heat the oven to 180°-200° Celsius. When the onions have browned, dust them with a bit of flour, this will make them crunchier.
Spread the onion/margarine mixture quickly and evenly on the spätzle. Place the dish in the oven for about 20-30 min, until the onions and the cheese create a beautiful golden brown layer. Remove the dish from the oven and serve immediately. Even vegan spätzle aren\'t good cold… : -)