Begin by boiling whole, unpeeled potatoes in salted water for about 20 minutes, or until soft. Drain and let sit to dry out.

Peel the cooled potatoes and mash until smooth in a mixing bowl. Allow to cool slightly.

Combine mashed potatoes with all-purpose flour, potato flour, salt, and nutmeg. Mix gently until just combined.

Divide dough into portions, roll into logs, and cut into ¾-inch pieces. Shape each into small noodles.

Bring a large pot of salted water to a simmer. Add noodles in batches and cook until they float, about 5 minutes.

In a skillet, heat oil or vegan butter over medium-high heat. Sauté mushrooms for about 6 minutes, then drizzle in soy sauce.

Add onions and caraway seeds to the skillet and sauté for 3–4 minutes. Toss in the cooked noodles and sauerkraut.

Transfer the mixture to serving plates and optionally garnish with vegan parmesan, parsley, and spring onions.