35+ MouthWetring Friday Vegan German Recipes for Your Feast

Are you a vegan food lover looking to spice up your Friday nights with something a bit different?

If so, you’ve come to the right place! Traditional German cuisine is known for its hearty and comforting dishes, often centered around meat and dairy.

However, it’s possible to enjoy these classic recipes in a plant-based form without losing any of the rich flavors that make German food so beloved. In this article, we’re diving into 35+ delicious Friday vegan German recipes that will keep your taste buds satisfied and your Fridays feeling festive.

Whether you’re hosting a dinner party or simply indulging in a cozy night in, these recipes will make your weekend meals extra special.

So, grab your apron and get ready to explore the best of German cooking with a vegan twist!

35+ MouthWetring Friday Vegan German Recipes for Your Feast

With these 35+ vegan German recipes, you can now enjoy the flavors of traditional German cuisine without compromising your plant-based lifestyle.

Whether you’re craving a hearty potato salad, a vegan take on schnitzel, or comforting stews, there’s a dish for every vegan to enjoy.

These recipes offer an exciting way to experience German food, perfect for a Friday night treat or any time you’re in the mood for a delicious, satisfying meal

So, get creative, explore these recipes, and let your Friday dinners shine with a vegan German twist!

Vegan Keto German Sauerkraut Soup

A hearty and warming dish, this German Sauerkraut Soup is a vegan, low-carb delight, perfect for a cozy Friday lunch. The sourness of the sauerkraut pairs beautifully with the richness of the vegetable broth, while being totally keto-friendly. Packed with fiber and nutrients, this dish is not only flavorful but supports digestion and keeps you feeling full for hours.

Ingredients:

• 2 cups of sauerkraut (well-drained)
• 4 cups of vegetable broth (low-sodium)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp caraway seeds
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp apple cider vinegar (optional for extra tang)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).
2. Stir in the smoked paprika, caraway seeds, and thyme, cooking for another minute to release the spices’ aromas.
3. Add the vegetable broth and sauerkraut to the pot. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.
4. Season with salt, pepper, and apple cider vinegar (if using). Stir well.
5. Remove from heat, garnish with fresh parsley, and serve hot.

This soup is a perfect example of how simple, fermented ingredients can create a rich, satisfying meal without needing a heavy carb load. The tangy sauerkraut adds depth to the broth, and the herbs bring out subtle nuances of traditional German flavors. It’s a great low-carb, keto-friendly option that is light but filling—ideal for a Friday lunch!

Vegan Keto German Mushroom Stroganoff

A vegan take on the beloved German mushroom stroganoff, this creamy and indulgent dish is packed with savory flavors and rich textures. The use of coconut milk creates a luscious sauce while keeping the dish keto and dairy-free. With earthy mushrooms and aromatic onions, it’s the perfect comfort food that doesn’t compromise your low-carb lifestyle.

Ingredients:

• 3 cups of mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (unsweetened)
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp nutritional yeast (optional for extra depth)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until fragrant.
2. Add the sliced mushrooms to the pan and cook until softened and browned, about 8-10 minutes.
3. Stir in the smoked paprika, Dijon mustard, and nutritional yeast. Continue to cook for 1 minute, letting the flavors combine.
4. Pour in the coconut milk, stirring until smooth. Bring the mixture to a gentle simmer and cook for another 5 minutes, allowing the sauce to thicken.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This Vegan Keto German Mushroom Stroganoff is a flavorful, creamy dish that’s sure to satisfy your craving for something comforting and rich. The coconut milk sauce is decadently creamy without any dairy, making it a perfect dish for those following a keto or plant-based diet. Pair it with a simple side salad or keto-friendly vegetables for a fulfilling, low-carb lunch.

Vegan Keto German Cabbage and Spinach Salad

This refreshing German-inspired cabbage and spinach salad offers a perfect balance of crunchy textures and earthy flavors, while remaining keto-friendly. Tossed in a tangy vinaigrette with mustard and vinegar, this dish offers a wonderful combination of hearty greens and crispy cabbage—ideal for a light yet satisfying vegan lunch.

Ingredients:

• 2 cups of cabbage, shredded
• 2 cups of spinach, roughly chopped
• 1 small cucumber, sliced thin
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/2 tsp caraway seeds (optional)
• Fresh dill for garnish

Instructions:

1. In a large mixing bowl, combine the shredded cabbage, chopped spinach, cucumber slices, and red onion.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well emulsified.
3. Pour the dressing over the salad and toss to combine. Sprinkle caraway seeds on top for an extra touch of flavor.
4. Garnish with fresh dill and serve immediately, or let the salad sit for 10-15 minutes to allow the flavors to meld.

This Vegan Keto German Cabbage and Spinach Salad is a crunchy, vibrant dish that brings the freshness of greens into your keto-friendly routine. The tangy mustard vinaigrette perfectly complements the earthy cabbage and spinach, making it an easy yet flavorful choice for a Friday lunch. Whether served as a main or side dish, this salad offers a refreshing and nutritious way to stay on track with your low-carb goals.

Vegan Keto German Rote Grütze (Red Berry Pudding)

A traditional German dessert, Rote Grütze, is transformed into a vegan, keto-friendly treat in this recipe. Using fresh berries and a low-carb sweetener, this pudding is both refreshing and indulgent. The rich, berry flavor and subtle sweetness make it a perfect end to your Friday vegan lunch, while keeping the carbs low and satisfying your sweet tooth.

Ingredients:

• 2 cups mixed berries (raspberries, strawberries, blackberries)
• 1 tbsp lemon juice
• 1 tbsp chia seeds (for thickening)
• 1 tbsp low-carb sweetener (such as erythritol or stevia, to taste)
• 1/2 cup water
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. In a saucepan, combine the mixed berries, water, lemon juice, and sweetener. Cook over medium heat for about 10 minutes, allowing the berries to break down and release their juices.
2. Stir in the chia seeds, vanilla extract, and cinnamon (if using). Let the mixture simmer for an additional 5-7 minutes, until it thickens to a pudding-like consistency.
3. Remove from heat and allow the pudding to cool for at least 15 minutes. Once cooled, transfer it to serving bowls.
4. Chill in the fridge for 1-2 hours before serving for a firmer consistency.

his Vegan Keto German Rote Grütze is a light and refreshing dessert that satisfies your craving for something sweet without breaking your carb limits. The natural sweetness of the berries is complemented by the tangy lemon and warm cinnamon, making it a delightful way to end your Friday lunch. Plus, the use of chia seeds ensures it thickens up without the need for high-carb thickeners, making it a great keto-friendly option!

Vegan Keto German Kohlrouladen (Stuffed Cabbage Rolls)

Kohlrouladen, or German stuffed cabbage rolls, are a beloved dish in German cuisine. This vegan version swaps out the meat filling for a delicious mix of cauliflower rice and vegetables, making it keto-friendly. These cabbage rolls are then simmered in a flavorful tomato sauce that’s rich in herbs and spices, creating a hearty, satisfying meal perfect for lunch.

Ingredients:

• 6 large cabbage leaves
• 1 cup cauliflower rice (blended cauliflower)
• 1/2 cup mushrooms, finely chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 cups tomato sauce (sugar-free)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Bring a large pot of water to a boil. Carefully blanch the cabbage leaves for about 3-5 minutes, until they soften. Drain and set aside.
2. In a pan, heat olive oil over medium heat. Add the onion, garlic, and mushrooms, and sauté until the onions are translucent and the mushrooms soften (about 5-7 minutes).
3. Stir in the cauliflower rice, smoked paprika, thyme, salt, and pepper. Cook for another 3 minutes, allowing the flavors to combine.
4. Lay the softened cabbage leaves flat and spoon the filling into each leaf, rolling them tightly.
5. In a separate pot, combine the tomato paste and tomato sauce. Bring to a simmer and season with salt and pepper.
6. Carefully place the cabbage rolls in the sauce, cover, and simmer for 30-40 minutes, allowing the flavors to meld.
7. Serve hot, garnished with fresh parsley.

These Vegan Keto German Kohlrouladen are a satisfying, low-carb alternative to the traditional stuffed cabbage rolls. The cauliflower rice filling provides the perfect texture and bulk without the carbs, while the rich tomato sauce ties everything together. This dish is hearty and packed with flavors, making it an ideal keto-friendly lunch that will leave you feeling full and satisfied.

Vegan Keto German Leberkäse (Plant-Based Meatloaf)

A vegan, keto-friendly version of Germany’s iconic Leberkäse, this plant-based meatloaf is rich, savory, and packed with umami flavors. Made with a combination of mushrooms, tofu, and seasonings, it’s shaped into a loaf and baked to perfection. Enjoy this hearty meal with a side of your favorite low-carb vegetables for a fulfilling Friday lunch.

Ingredients:

• 1 block of firm tofu, drained and mashed
• 2 cups mushrooms, finely chopped
• 1/2 cup almond flour
• 1/4 cup nutritional yeast
• 1/4 cup coconut aminos (or soy sauce substitute)
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil (for greasing)
• 1 tbsp tomato paste (optional, for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan with olive oil or line it with parchment paper.
2. In a pan, sauté the chopped mushrooms over medium heat for about 5 minutes, until they release their moisture and become tender.
3. In a mixing bowl, combine the mashed tofu, sautéed mushrooms, almond flour, nutritional yeast, coconut aminos, smoked paprika, onion powder, garlic powder, salt, and pepper. Mix until well combined.
4. Transfer the mixture to the loaf pan and press it down evenly. If you like, spread a thin layer of tomato paste on top for a glossy finish.
5. Bake for 35-40 minutes, until the top is golden and crispy.
6. Remove from the oven and let it cool for a few minutes before slicing.

his Vegan Keto German Leberkäse offers all the flavors of the traditional meatloaf, without any of the carbs or animal products. It’s packed with savory, umami goodness, making it the perfect main dish for a keto lunch. The addition of mushrooms and tofu creates a rich, meaty texture that will satisfy even the most dedicated carnivores. Serve it alongside a fresh salad or sautéed greens for a complete, delicious meal!

Vegan Keto German Zucchini Noodles with Mushroom Sauce

This low-carb, vegan version of a classic German dish swaps traditional pasta for zucchini noodles, making it a light, keto-friendly option. The creamy mushroom sauce, enriched with coconut cream, provides a rich and savory flavor that perfectly complements the fresh zucchini noodles. This dish is quick, easy, and packed with nutrients, making it an ideal Friday lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup mushrooms, sliced
• 1/2 cup coconut cream (unsweetened)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme (dried or fresh)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until translucent (about 5 minutes).
2. Add the sliced mushrooms and cook until they release their juices and become tender, about 7-8 minutes.
3. Stir in the coconut cream and thyme, and bring to a simmer. Cook for another 5-7 minutes, allowing the sauce to thicken slightly.
4. In a separate pan, lightly sauté the zucchini noodles over medium heat for 2-3 minutes, just until tender but still firm.
5. Toss the zucchini noodles in the mushroom sauce until well coated, and season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley.

These Vegan Keto German Zucchini Noodles with Mushroom Sauce are a light and delicious alternative to traditional pasta dishes. The creamy coconut-based mushroom sauce offers a comforting and rich flavor while keeping the dish low in carbs. This dish is easy to prepare and full of vibrant flavors, making it a perfect vegan and keto-friendly option for your Friday lunch.

Vegan Keto German Grilled Asparagus with Almond Butter Sauce

A light yet flavorful dish, this Vegan Keto German Grilled Asparagus with Almond Butter Sauce is simple to make but packed with taste. The asparagus is perfectly grilled, bringing out its natural sweetness, and the rich almond butter sauce adds a creamy, nutty twist. This dish makes for a perfect side or even a light main for a low-carb, vegan lunch.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup almond butter
• 2 tbsp lemon juice
• 1 tbsp water (adjust for desired consistency)
• 1 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or a grill pan over medium heat. Drizzle the asparagus with olive oil and season with salt and pepper.
2. Grill the asparagus for about 6-8 minutes, turning occasionally, until tender and slightly charred.
3. While the asparagus grills, whisk together the almond butter, lemon juice, water, garlic powder, and a pinch of salt until smooth and creamy. Adjust the consistency with more water if needed.
4. Serve the grilled asparagus on a plate and drizzle with the almond butter sauce. Garnish with fresh parsley.

This Vegan Keto German Grilled Asparagus with Almond Butter Sauce offers a perfect balance of smoky, grilled vegetables and a rich, creamy sauce. The almond butter adds depth to the dish, while the freshness of the asparagus makes it feel light and refreshing. It’s an ideal low-carb, keto-friendly meal that is quick to prepare, full of flavor, and perfect for a satisfying Friday lunch.

Vegan Keto German Cauliflower Potato Salad

This Vegan Keto German Cauliflower Potato Salad is a keto-friendly twist on the classic German potato salad. By swapping potatoes for cauliflower, this version maintains the creamy texture and hearty feel, while keeping it low-carb. The tangy mustard dressing, along with fresh herbs, gives it a truly authentic German flavor. It’s perfect for a light lunch or as a side dish for your keto meals.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1/4 cup olive oil
• 1/2 small red onion, finely chopped
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets for about 5-7 minutes, until tender but firm enough to hold their shape.
2. In a large mixing bowl, combine the apple cider vinegar, Dijon mustard, and olive oil to make the dressing. Whisk until smooth and emulsified.
3. Add the steamed cauliflower to the bowl, along with the chopped red onion and fresh dill. Toss gently to coat the cauliflower in the dressing.
4. Season with salt and pepper to taste, and garnish with fresh parsley.
5. Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.

traditional potato salad without the carbs. The cauliflower provides a similar texture to potatoes, while the tangy mustard dressing and fresh dill bring the authentic German flavor. This salad is great for a low-carb lunch or as a side dish to complement any keto-friendly meal. It’s a delicious, healthy alternative to a classic favorite!

Vegan Keto German Spätzle (Noodles)

These vegan, keto-friendly Spätzle noodles are a delightful twist on the classic German dish. Traditionally made with flour, this version uses almond flour to create a low-carb alternative that maintains the soft, pillowy texture of the original. The noodles are paired with a rich vegan butter sauce, creating a comforting, satisfying meal perfect for a Friday lunch.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup ground flaxseed
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tbsp olive oil
• 2/3 cup water (adjust for dough consistency)
• 2 tbsp vegan butter (for sautéing)
• 1 tsp garlic powder
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the almond flour, ground flaxseed, salt, and baking powder. Slowly add the water, mixing until a dough forms. It should be thick but pliable.
2. Bring a large pot of salted water to a boil. Using a Spätzle maker or a slotted spoon, press the dough into the boiling water, creating small dumpling-like noodles. Cook for 2-3 minutes until they float to the surface, then remove with a slotted spoon.
3. In a pan, melt the vegan butter over medium heat. Add the cooked Spätzle and sauté for 5 minutes, adding garlic powder for flavor.
4. Serve hot, garnished with fresh parsley.

These Vegan Keto German Spätzle noodles are a rich, comforting dish that mimics the classic German version while staying true to keto principles. The almond flour dough creates soft, tender noodles, and the garlic butter sauce adds an indulgent, savory touch. Perfect as a main or a side dish, this is a great option for those looking for a low-carb, vegan alternative to traditional Spätzle.

Vegan Keto German Sauerkraut Salad

This refreshing and tangy vegan German Sauerkraut Salad is a perfect light lunch or side dish for your keto meal. Packed with the probiotic goodness of sauerkraut and the crunch of fresh veggies, this salad is full of flavor and low in carbs. The mustard-based dressing adds an authentic German touch, making this dish both healthy and satisfying.

Ingredients:

• 2 cups sauerkraut, well-drained
• 1/2 cup cucumber, finely chopped
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh dill, chopped

Instructions:

1. In a large bowl, combine the sauerkraut, cucumber, bell pepper, and red onion.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the vegetables and sauerkraut, tossing to coat evenly.
4. Garnish with fresh dill and serve immediately, or chill for 15-30 minutes to allow the flavors to develop.

This Vegan Keto German Sauerkraut Salad is a tangy, refreshing dish that brings the flavors of traditional German cuisine to your low-carb, plant-based diet. The combination of sauerkraut, crunchy vegetables, and a mustard-based dressing creates a light yet flavorful salad. It’s an excellent side dish or a standalone lunch option, packed with fiber and probiotics for a healthy gut.

Vegan Keto German Rindfleisch Eintopf (Beef Stew)

This vegan version of a classic German Rindfleisch Eintopf (beef stew) is rich and hearty, using plant-based protein and vegetables to recreate the comforting flavors of the original. Simmered with hearty root vegetables, herbs, and spices, it’s a perfect low-carb and warming dish to enjoy on a chilly Friday.

Ingredients:

• 1 cup mushrooms, sliced
• 1 cup tempeh or soy protein, crumbled
• 1 medium carrot, diced
• 1/2 cup cauliflower florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth (low-sodium)
• 1 tsp smoked paprika
• 1 tsp thyme (dried or fresh)
• 1 tbsp soy sauce or coconut aminos
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the onions and garlic with a little olive oil until soft and fragrant (about 5 minutes).
2. Add the mushrooms and tempeh (or soy protein) and cook until the mushrooms release their juices, about 7 minutes.
3. Stir in the carrots, cauliflower, smoked paprika, thyme, soy sauce, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 20-30 minutes, until the vegetables are tender and the flavors meld together.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

his Vegan Keto German Rindfleisch Eintopf offers all the richness and depth of flavor you’d expect from a hearty beef stew, without the meat or carbs. The tempeh or soy protein provides a satisfying texture, while the vegetables and savory broth create a deeply satisfying and warming meal. This stew is perfect for a keto-friendly, vegan Friday lunch, offering both comfort and nutrition.

Vegan Keto German Rotkohl (Sweet and Sour Red Cabbage)

Rotkohl, or German red cabbage, is a classic side dish that brings a sweet and tangy balance to any meal. In this vegan keto version, we replace sugar with a low-carb sweetener while maintaining the dish’s traditional depth of flavor. The vibrant cabbage is braised with apple cider vinegar, apple, and spices, making it an excellent, low-carb companion to a variety of main dishes.

Ingredients:

• 1 medium head of red cabbage, shredded
• 1/2 medium apple, peeled and diced
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp erythritol or other low-carb sweetener
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shredded cabbage and sauté for about 5 minutes, stirring occasionally.
2. Add the diced apple, apple cider vinegar, erythritol, cinnamon, cloves, salt, and pepper. Stir to combine.
3. Cover and let the cabbage simmer over low heat for 30-40 minutes, stirring occasionally, until it is tender and the flavors have melded together.
4. Adjust seasoning to taste before serving.

This Vegan Keto German Rotkohl offers all the tangy-sweet flavors you expect from this traditional side dish, while being completely keto-friendly. The apple and apple cider vinegar provide a delightful acidity, while the low-carb sweetener ensures the dish retains its natural sweetness. This Rotkohl pairs wonderfully with any vegan German dish, and it’s a perfect addition to your Friday lunch.

Vegan Keto German Cabbage Soup (Kohl Suppe)

This warm and hearty Vegan Keto German Cabbage Soup (Kohl Suppe) is a comforting dish that embodies the flavors of Germany. Packed with cabbage, vegetables, and savory herbs, this low-carb soup is perfect for a satisfying and filling lunch. It’s simple to prepare and a great way to get your greens while keeping your carbs low.

Ingredients:

• 4 cups vegetable broth (low-sodium)
• 1 small head of cabbage, chopped
• 2 medium carrots, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 5 minutes).
2. Add the chopped cabbage, carrots, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the vegetables are tender.
3. Remove the bay leaf and adjust seasoning to taste.
4. Garnish with fresh parsley before serving.

This Vegan Keto German Cabbage Soup is a wonderfully filling dish that’s perfect for a cozy Friday lunch. With its rich vegetable broth, tender cabbage, and fragrant herbs, it provides a delicious and low-carb way to enjoy the flavors of Germany. The soup is nutrient-packed, warming, and completely satisfying, making it an ideal choice for a healthy, hearty keto meal.

Vegan Keto German Maultaschen (Stuffed Dumplings)

Maultaschen are a traditional German dumpling that’s typically filled with meat. In this vegan keto version, we use a mix of tofu, spinach, and herbs for the filling, and almond flour for the dough to keep the carbs low. These stuffed dumplings are pan-fried to golden perfection, making them a perfect Friday lunch option that’s both filling and flavorful.

Ingredients:

• 1 1/2 cups almond flour
• 1 tbsp ground flaxseed
• 1/4 cup water (or as needed)
• 1 block of firm tofu, crumbled
• 1 cup spinach, chopped
• 1/4 cup onions, chopped
• 1 tbsp nutritional yeast
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the almond flour, ground flaxseed, and water, mixing until a dough forms. It should be smooth and pliable.
2. In a pan, sauté the chopped onions in a little olive oil until soft. Add the crumbled tofu and spinach and cook for about 5 minutes until the spinach wilts. Stir in the nutritional yeast, oregano, salt, and pepper.
3. Roll out the dough into small squares or circles. Spoon the tofu and spinach mixture into the center of each dough piece and fold it over to form a dumpling, sealing the edges.
4. In a pan, heat the remaining olive oil over medium heat. Fry the dumplings for 5-7 minutes per side, until golden brown and crispy.
5. Serve hot, garnished with fresh herbs.

These Vegan Keto German Maultaschen are a delicious, comforting alternative to the traditional meat-filled dumplings. The combination of almond flour dough and the savory tofu-spinach filling creates a satisfying texture and flavor, while the pan-frying adds a crispy, golden exterior. These dumplings are perfect for a low-carb, plant-based Friday lunch, offering both indulgence and nutrition in every bite.

Note: More recipes are coming soon