vegan spätzle recipes

I love eating spätzle, which is a type of German pasta, but it's traditionally made with eggs. My mom makes me a vegan version sometimes, using her "spätzle hobel" which is specifically designed for making them (though not absolutely necessary - a colander or potato ricer can be used instead; some people even use a cutting board and knife*).

As she couldn't find her usual recipe, I searched and found the following.

This version uses "Vegg" powder which is a special egg yolk replacer, as well as chickpea flour and regular flour:
http://dontfearthevegan.com/2013/01/11/moms-spatzle-german-vegg-noodle/

This version uses both corn flour and soy flour in addition to regular flour:
http://dieflaschenpost.blogspot.com/2007/04/sptzle.html

This version uses only regular flour, plus spices:
http://vegweb.com/recipes/vegan-spaetzle

This version uses tofu and fresh parsley:
http://veganepicurean.blogspot.com/2009/12/herbed-whole-wheat-spaetzle.html

This version uses nut milk for the liquid, but you could probably use soymilk instead:
http://theedgyveg.com/2012/10/14/german-spaetzle/

German Kaese Spaetlze recipe. Uses soy flour - could probably use egg replacer instead, and could use Daiya shreds for the cheese:
http://www.veganguerilla.de/kase-spatzle/

A simple recipe using flour, soymilk, oil, and baking powder:
http://www.veganappetite.com/2009/01/spaetzle-closed.html

A herbed version with fresh garlic, parsley, and chives:
http://profoundhatredofmeat.blogspot.com/2012/01/herb-spaetzle-with-shallot-marmalade.html

This version uses only chickpea flour, so it sounds like it is gluten free:
http://www.tamaraduker.com/2011/07/chickpea-spaetzle/


* The lady speaking in that video has such a wonderful accent. It reminds me of the town where my aunt lived. She's basically saying that you have to keep dunking the board in the hot water, and spreading the dough out very thin.