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German

Warm German Potato Salad

Warm German Potato Salad

This salad can be made ahead of time and warmed in the microwave. Be careful when using Liquid Smoke to flavor the tempeh. Too much and the meal will taste like an ashtray.

Apple Sauerkraut Salad

Apple Sauerkraut Salad

Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.

Root Vegetable Soup

Root Vegetable Soup

This soup will benefit from overnight refrigeration, which allows the flavors to meld. Serve it with pumpernickel or rye bread.

Cool and Tangy Rhubarb-Beet Borscht

Cool and Tangy Rhubarb-Beet Borscht

The brilliant magenta of this soup will make you swoon. Serve as an appetite-awakening first course or for a lovely light lunch, accompanied by an assortment of rye crackers and a crisp green salad. Look for lebni, or kefir cheese, at a Middle Eastern market.

Holiday Vegetable Latkes

Holiday Vegetable Latkes

A takeoff on the popular potato pancake, these luscious latkes bring together various flavorful vegetables.You can make these ahead, refrigerate and reheat later.

Spinach Strudel with Dilled Balsamic Syrup

Spinach Strudel with Dilled Balsamic Syrup

This dish features a richly flavorful filling encased in flaky phyllo pastry and drizzled with a tangy-sweet dilled syrup. When working with phyllo, keep the delicate sheets covered to prevent them from drying. Place a sheet of wax paper on the counter, unroll the dough and cover it with a second sheet of wax paper. Work quickly with one leaf at a time, while keeping remaining dough covered with a damp cloth. Using water spritzer, spray cloth lightly—do not drench cloth or dough will become gummy, especially around edges. Always make phyllo filling before removing phyllo dough from package. If filling has been cooked, it should be cooled before mounding onto prepared layers to prevent sogginess.

Kreplach Dumplings

Kreplach Dumplings

Traditionally, these Jewish dumplings are stuffed with ground meat. Our version uses a veggie burger as the base for the filling.

German-Style Warm Potato Salad

German-Style Warm Potato Salad

This green bean-laced potato salad is hearty enough to serve as an entrée, but you could also pair it with grilled vegetarian sausages for a bigger meal. If you don't have white balsamic vinegar in your pantry, use any mild variety, such as white wine or rice vinegar.

Tangy Marinated Vegetables

Tangy Marinated Vegetables

This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy—without resorting to a bag of chips.

Tempeh in Hearty Mushroom-Lager Sauce

Tempeh in Hearty Mushroom-Lager Sauce

This filling entrée tastes like it’s been simmered for hours instead of just 20 minutes. To sweeten the slightly bitter sauce, stir in 1 Tbs. agave nectar with the mustard and use 11/2 cups beer and 1 cup water. Serve over rice or Mashed Potatoes with Chives.

Classic Rye Bread

Classic Rye Bread

This tangy bread is made with a petrin, a mixture of flour and yeast that is allowed to develop before the bread is made.

Radical Reuben

Radical Reuben

This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Purée a 15-ounce can of beets and use it for the marinade.

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