35+ Delicious Holiday Vegan German Recipes for a Plant-Based Table

The holiday season is all about gathering with loved ones, sharing delicious food, and making memories.

And while traditional German holiday dishes have always been a highlight of festive meals, many of these dishes can be reimagined in a vegan version, offering a healthier, cruelty-free option that doesn’t sacrifice flavor or heartiness.

Whether you’re hosting a holiday dinner, attending a potluck, or simply looking for new ideas to spice up your celebrations, our collection of 35+ Vegan German Recipes will bring comfort, warmth, and joy to your holiday table.

From savory classics like vegan schnitzel and spätzle to sweet treats like marzipan stollen and apple strudel, you’ll find a variety of recipes that pay homage to the rich flavors of German cuisine while being entirely plant-based.

35+ Delicious Holiday Vegan German Recipes for a Plant-Based Table

With 35+ vegan German recipes to choose from, your holiday meals will be bursting with rich flavors, hearty textures, and festive vibes.

From savory mains like vegan Rinderrouladen and Käsespätzle to delectable desserts like Apfelstrudel and Marzipan Stollen, there’s something for everyone to enjoy.

Vegan holiday cooking offers the perfect opportunity to get creative with plant-based ingredients while celebrating the delicious, comforting traditions of German cuisine.

So this holiday season, why not try something new?

These vegan German recipes will allow you to share the joy of German culinary traditions with a modern twist, ensuring that your celebrations are both tasty and inclusive.

Whether you’re vegan or simply looking to try something different, these dishes will have everyone asking for seconds.

Vegan Sauerbraten with Red Cabbage

This vegan spin on the traditional German Sauerbraten is a delightful holiday centerpiece. The dish replaces the classic beef roast with marinated seitan, retaining the tangy, spiced flavors. Paired with tender, sweet-and-sour red cabbage, this recipe delivers a hearty and festive meal reminiscent of traditional German holiday feasts.

Ingredients

For the Vegan Sauerbraten Marinade:

• 2 cups red wine
• 1 cup apple cider vinegar
• 1 cup vegetable broth
• 2 onions, sliced
• 3 cloves garlic, minced
• 2 bay leaves
• 5 whole cloves
• 5 juniper berries
• 1 tablespoon mustard seeds
• 1 teaspoon ground allspice
• Salt and pepper to taste

For the Seitan Roast:

• 1 pound seitan (store-bought or homemade)
• 2 tablespoons olive oil
• 2 tablespoons flour (or cornstarch for gluten-free)
• 2 tablespoons brown sugar
• 1 cup reserved marinade

For the Red Cabbage:

• 1 medium head of red cabbage, thinly sliced
• 1 apple, peeled and grated
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions

1. Prepare the Marinade:
   In a large bowl, mix the wine, apple cider vinegar, vegetable broth, onions, garlic, and spices. Submerge the seitan in the marinade and refrigerate for at least 24 hours, preferably 48, turning occasionally.
2. Cook the Seitan Roast:
   Remove the seitan from the marinade, reserving the liquid. Heat olive oil in a skillet over medium heat. Sear the seitan on all sides until golden brown. Sprinkle with flour and brown sugar, stirring to coat. Gradually add 1 cup of the marinade and simmer until thickened.
3. Prepare the Red Cabbage:
   Heat a large pot over medium heat. Add the cabbage, apple, vinegar, sugar, and broth. Cover and simmer for 30–40 minutes, stirring occasionally, until the cabbage is tender. Season with salt and pepper.
4. Serve:
   Slice the seitan and serve alongside the red cabbage. Drizzle with the reduced marinade for extra flavor.

The tangy richness of the vegan Sauerbraten pairs perfectly with the sweetness of the red cabbage, making it an ideal dish for a warm and cozy holiday meal. Your guests will marvel at how closely this plant-based dish replicates the traditional flavors.

Vegan Potato Dumplings (Kartoffelklöße)

Kartoffelklöße, or potato dumplings, are a classic German holiday side dish. This vegan version is just as fluffy and satisfying as the original, perfect for soaking up sauces from other festive dishes.

Ingredients

• 2 pounds starchy potatoes (like Russets)
• 1/2 cup potato starch
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1 teaspoon salt
• A pinch of nutmeg

Instructions

1. Boil the Potatoes:
   Peel and boil the potatoes until tender. Drain and let them cool slightly. Mash or rice the potatoes until smooth.
2. Make the Dough:
   Combine the mashed potatoes with potato starch, flour, salt, and nutmeg. Knead gently to form a smooth dough.
3. Form Dumplings:
   Divide the dough into 10–12 equal portions and roll them into balls.
4. Cook the Dumplings:
   Bring a large pot of salted water to a gentle boil. Add the dumplings and cook for 5–8 minutes, or until they float to the surface. Remove with a slotted spoon.

Soft and pillowy, these vegan Kartoffelklöße are a comforting addition to any German-inspired holiday spread. They pair wonderfully with rich gravies or alongside roasted vegetables.

Vegan Lebkuchen Cookies

Lebkuchen are spiced German cookies traditionally enjoyed during the holiday season. This vegan version keeps the warm flavors of cinnamon, cloves, and nutmeg intact, making them a festive treat perfect for gifting or sharing with loved ones.

Ingredients

• 2 cups all-purpose flour (or gluten-free flour)
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup almond meal
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup plant-based milk
• 1/4 cup vegan butter, melted

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons plant-based milk

Instructions

1. Make the Dough:
   In a bowl, whisk together the flour, baking soda, spices, and almond meal. In another bowl, combine the brown sugar, molasses, plant-based milk, and melted butter. Mix the wet and dry ingredients to form a soft dough. Chill for at least 1 hour.
2. Shape and Bake:
   Preheat the oven to 350°F (175°C). Roll out the dough to 1/4-inch thickness and cut into shapes. Place on a lined baking sheet and bake for 10–12 minutes.
3. Glaze the Cookies:
   Mix powdered sugar with plant-based milk to form a glaze. Brush over cooled cookies and allow to set.

Vegan Lebkuchen cookies are a festive delight that encapsulates the holiday spirit with every bite. Their warm spices and sweet glaze make them an instant favorite for holiday gatherings.

Vegan Rotkohl (German Red Cabbage)

Rotkohl, or German red cabbage, is a classic holiday side dish. With its sweet, tangy, and slightly spicy profile, this vegan version retains all the traditional flavors while being simple to prepare. It complements rich main dishes like vegan schnitzels, seitan roasts, or even hearty plant-based sausages.

Ingredients

• 1 medium red cabbage, thinly sliced
• 1 large apple, peeled and grated
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup or brown sugar
• 1 cup vegetable broth
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables:
   Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the grated apple and continue cooking for another 2 minutes.
2. Cook the Cabbage:
   Add the sliced cabbage to the pot and stir well. Season with allspice, cloves, salt, and pepper. Pour in the apple cider vinegar, maple syrup, and vegetable broth. Stir to combine.
3. Simmer:
   Cover and cook on low heat for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender and has absorbed the sweet-and-sour flavors. Taste and adjust seasoning as needed.

Rotkohl is a wonderful accompaniment to any vegan holiday meal. The sweet and tangy flavors work beautifully with hearty, savory dishes, providing a delicious contrast and balancing richness with its brightness.

Vegan Mushroom Wellington

A hearty and impressive holiday dish, this Vegan Mushroom Wellington is a festive alternative to traditional meat-based Wellingtons. The earthy mushrooms, mixed with herbs and wrapped in flaky puff pastry, create a show-stopping dish perfect for special occasions like Christmas or New Year’s Eve.

Ingredients

• 1 pound mixed mushrooms (cremini, portobello, shiitake, etc.), finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 tablespoon soy sauce
• 1/2 cup breadcrumbs (use gluten-free if preferred)
• 1/4 cup chopped walnuts
• 1 sheet of puff pastry (vegan)
• 1/4 cup vegan cream cheese
• 1 tablespoon plant-based milk (for brushing)
• Salt and pepper to taste

Instructions

1. Prepare the Mushroom Filling:
   Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing for 5 minutes. Add the chopped mushrooms, thyme, and soy sauce, cooking until the mushrooms release their moisture and reduce, about 10 minutes.
2. Finish the Filling:
   Stir in the breadcrumbs, walnuts, and vegan cream cheese. Cook for another 5 minutes until the mixture is well combined. Season with salt and pepper to taste. Let the mixture cool slightly.
3. Assemble the Wellington:
   Preheat the oven to 375°F (190°C). Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center of the pastry. Fold the edges over the filling and seal tightly, making sure the seam is on the bottom. Brush the top with plant-based milk for a golden finish.
4. Bake:
   Place the Wellington on a parchment-lined baking sheet and bake for 30-35 minutes, or until the pastry is golden and crispy.

Vegan Mushroom Wellington is a festive and indulgent dish, with its rich filling and crispy pastry creating a perfect centerpiece for holiday dinners. It’s sure to impress both vegans and non-vegans alike.

Vegan Christmas Stollen

This traditional German holiday bread is made with dried fruits, nuts, and a hint of marzipan, all enveloped in a soft, lightly spiced dough. This vegan version of Stollen offers the same festive charm and is perfect for gift-giving or enjoying with a cup of tea during the holidays.

Ingredients

• 3 cups all-purpose flour (or gluten-free flour)
• 1/2 cup sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup plant-based milk, warmed
• 1/2 cup vegan butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins
• 1/2 cup chopped dried apricots
• 1/2 cup chopped nuts (almonds or walnuts)
• 1/4 cup marzipan, cut into small pieces
• Powdered sugar for dusting

Instructions

1. Prepare the Dough:
   In a bowl, combine the flour, sugar, yeast, cinnamon, nutmeg, and salt. Stir in the warm plant-based milk and melted butter. Knead the dough for about 10 minutes until it’s smooth and elastic.
2. Add the Fillings:
   Gently fold in the dried fruits, nuts, and marzipan pieces. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
3. Shape and Bake:
   Preheat the oven to 350°F (175°C). Punch down the dough and shape it into a loaf. Place the loaf on a parchment-lined baking sheet and let it rise for 30 minutes. Bake for 30-35 minutes, or until golden and cooked through.
4. Finishing Touches:
   Once cooled, dust the Stollen with powdered sugar before serving.

Vegan Christmas Stollen is a festive treat that fills your home with the scent of spices and fruits. Its dense yet soft texture makes it a perfect holiday bread that can be enjoyed for weeks. It’s the ideal addition to a vegan holiday brunch or an afternoon snack.

Vegan Kartoffelsalat (German Potato Salad)

A German holiday classic, Kartoffelsalat is often made with a tangy vinaigrette, offering a refreshing contrast to heavier main dishes. This vegan version is easy to prepare and incredibly flavorful, perfect for serving at any holiday gathering.

Ingredients

• 2 pounds waxy potatoes, boiled and sliced
• 1 small onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup olive oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Cook the Potatoes:
   Boil the potatoes until tender. Drain, allow them to cool slightly, and slice them into thin rounds.
2. Prepare the Dressing:
   In a small bowl, whisk together the apple cider vinegar, mustard, olive oil, sugar, salt, and pepper. Taste and adjust seasoning if necessary.
3. Combine:
   In a large bowl, combine the sliced potatoes, chopped onions, and dressing. Gently toss to coat.
4. Chill and Serve:
   Cover the potato salad and refrigerate for at least 2 hours before serving. Garnish with freshly chopped parsley.

Vegan Kartoffelsalat is the perfect balance of tangy, savory, and slightly sweet, making it a great side dish for any festive meal. It pairs well with a variety of main courses, adding freshness and color to the holiday table.

Vegan Käsespätzle (Cheese Spätzle)

This vegan version of the traditional German Käsespätzle replaces the cheese with plant-based alternatives, while still maintaining the rich, comforting flavors. It’s a perfect dish for the holidays, offering a hearty and satisfying meal for those craving a warm, cheesy dish.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2/3 cup plant-based milk
• 2 tablespoons olive oil
• 1/2 cup vegan cheese (shredded, preferably a melty variety)
• 1 large onion, thinly sliced
• 2 tablespoons vegan butter
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the Spätzle Dough:
   In a large bowl, combine flour, salt, and nutmeg. Gradually stir in the plant-based milk and olive oil, mixing to form a thick, sticky dough.
2. Cook the Spätzle:
   Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the dough into the water in small portions. Cook for 3-4 minutes, or until the spätzle rise to the surface. Remove with a slotted spoon.
3. Prepare the Onion Topping:
   In a skillet, melt the vegan butter over medium heat. Add the sliced onion and cook until caramelized and golden brown, about 15 minutes.
4. Assemble the Käsespätzle:
   In a large bowl, toss the cooked spätzle with the vegan cheese until melted and combined. Layer the spätzle in a serving dish, topping each layer with caramelized onions.
5. Serve:
   Garnish with fresh parsley and serve warm.

Vegan Käsespätzle is rich, indulgent, and utterly comforting, making it an ideal dish for special holiday dinners. The combination of melty cheese and caramelized onions adds depth and flavor, while the spätzle provides a soft, satisfying texture.

Vegan Marzipan Stollen

Marzipan Stollen is a popular German holiday treat, and this vegan version is just as delightful. The sweet marzipan filling wrapped in a light, spiced dough makes for a festive dessert that’s perfect for gifting or enjoying with a hot beverage during the winter season.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup plant-based milk, warmed
• 1/2 cup vegan butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup dried fruit (raisins, cranberries, or sultanas)
• 1/2 cup chopped nuts (almonds or walnuts)
• 1/4 cup marzipan, rolled into a log
• Powdered sugar for dusting

Instructions

1. Make the Dough:
   In a bowl, combine the flour, sugar, yeast, cinnamon, nutmeg, and salt. Add the warmed plant-based milk and melted butter. Stir to form a dough and knead until smooth. Cover and let rise for 1 hour.
2. Shape the Dough:
   Punch the dough down and roll it into a rectangle. Place the marzipan log in the center of the dough and fold the edges over, sealing it tightly.
3. Bake:
   Preheat the oven to 350°F (175°C). Place the shaped dough on a parchment-lined baking sheet and bake for 30-35 minutes, or until golden and cooked through.
4. Finishing Touches:
   Once cooled, dust with powdered sugar before serving.

Vegan Marzipan Stollen offers all the sweetness and festive charm of the original version but with plant-based ingredients. Its combination of spiced dough and marzipan filling makes it an irresistible treat for the holiday season.

Vegan Pretzels

German pretzels are a beloved snack, and this vegan version is no exception. Soft, chewy, and perfectly salted, these pretzels are easy to make and perfect for snacking during the holidays. Serve them alongside mustard or your favorite dipping sauce for an authentic experience.

Ingredients

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons vegan butter, melted
• 1/4 cup baking soda
• Coarse salt for sprinkling

Instructions

1. Prepare the Dough:
   In a bowl, combine the flour, yeast, sugar, and salt. Add the warm water and melted vegan butter. Stir to form a dough and knead for about 10 minutes until smooth and elastic. Cover and let rise for 1 hour.
2. Shape the Pretzels:
   Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
3. Boil the Pretzels:
   Bring a large pot of water to a boil and add the baking soda. Carefully drop the pretzels into the water for about 30 seconds, then remove with a slotted spoon.
4. Bake:
   Preheat the oven to 425°F (220°C). Place the boiled pretzels on a parchment-lined baking sheet, sprinkle with coarse salt, and bake for 12-15 minutes, or until golden brown.
5. Serve:
   Serve warm, with mustard or your favorite dipping sauce.

Vegan pretzels are a fun and interactive dish for the holidays. Their chewy texture and slightly salty flavor make them a perfect snack for holiday gatherings or as a comforting treat to enjoy with family.

Vegan Apfelstrudel

Apfelstrudel is a traditional German apple pastry that’s sweet, flaky, and spiced with cinnamon. This vegan version keeps all the classic flavors intact while using plant-based butter for a crisp, golden pastry. It’s an ideal dessert for any holiday celebration.

Ingredients

• 1 package phyllo dough (vegan)
• 4 large apples, peeled and sliced
• 1/2 cup raisins
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons plant-based butter, melted
• Powdered sugar for dusting

Instructions

1. Prepare the Filling:
   In a bowl, combine the sliced apples, raisins, sugar, cinnamon, and lemon juice. Stir until the apples are coated in the spices.
2. Assemble the Strudel:
   Preheat the oven to 375°F (190°C). Lay out a sheet of phyllo dough and brush with melted plant-based butter. Place a portion of the apple mixture along one edge of the dough, then roll it up tightly, folding in the sides as you go. Repeat with the remaining phyllo sheets.
3. Bake:
   Place the rolled strudel on a parchment-lined baking sheet and bake for 30-35 minutes, or until golden and crispy.
4. Finishing Touches:
   Once cooled slightly, dust with powdered sugar and slice into pieces.

Vegan Apfelstrudel is a delightful, sweet treat that’s perfect for the holiday season. The combination of warm apples, raisins, and cinnamon wrapped in a crispy pastry makes it a comforting dessert that will bring a festive touch to any table.

Vegan Rinderrouladen (Stuffed Seitan Rolls)

Rinderrouladen is a classic German dish traditionally made with beef, but this vegan version uses seitan as the filling, making it a delicious and satisfying holiday option. These seitan rolls are filled with mustard, onions, and pickles, then simmered in a rich, flavorful gravy. Perfect for any festive meal, they pair beautifully with mashed potatoes or red cabbage.

Ingredients

• 1 pound seitan, thinly sliced
• 2 tablespoons Dijon mustard
• 1 small onion, finely chopped
• 4 small pickles, thinly sliced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1/4 cup red wine
• 2 tablespoons soy sauce
• 2 teaspoons paprika
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Prepare the Seitan Rolls:
   Lay the seitan slices flat and spread each one with a layer of Dijon mustard. Place a few slices of onion and pickle in the center of each slice, then roll them up tightly. Secure with toothpicks or kitchen twine.
2. Cook the Rolls:
   In a large skillet, heat olive oil over medium heat. Brown the seitan rolls on all sides until golden, about 5-7 minutes.
3. Simmer:
   Add the vegetable broth, red wine, soy sauce, paprika, and bay leaves to the skillet. Bring the mixture to a simmer, cover, and cook for 30 minutes, turning the rolls occasionally.
4. Serve:
   Remove the seitan rolls from the gravy and discard the bay leaves. Serve the rolls with the gravy spooned over the top.

Vegan Rinderrouladen is a hearty and savory dish that mimics the traditional German recipe beautifully. The mustard, onion, and pickle filling combined with the rich gravy makes it a festive and satisfying meal that will impress any guest.

Vegan Silesian Plum Soup (Süß-sauer Pflaumensuppe)

This fruity, sweet-and-sour soup is a classic German holiday starter. Made with plums, it offers a deliciously unique flavor that’s perfect for a winter meal. This vegan version of Silesian Plum Soup is comforting, with the right balance of sweetness and tang. It’s a great appetizer for your holiday spread.

Ingredients

• 2 cups fresh or frozen plums, pitted
• 1/2 cup red wine
• 1 tablespoon apple cider vinegar
• 4 cups vegetable broth
• 1 cinnamon stick
• 2 whole cloves
• 2 tablespoons sugar (or to taste)
• Salt and pepper to taste
• Vegan sour cream for garnish (optional)

Instructions

1. Simmer the Plums:
   In a large pot, combine the plums, red wine, apple cider vinegar, and vegetable broth. Add the cinnamon stick and cloves. Bring to a simmer and cook for 20 minutes, or until the plums are soft.
2. Blend the Soup:
   Remove the cinnamon stick and cloves, then use an immersion blender to purée the soup until smooth. You can also transfer it in batches to a blender.
3. Season the Soup:
   Stir in the sugar, salt, and pepper to taste. Let the soup simmer for an additional 10 minutes, adjusting the sweetness and acidity as needed.
4. Serve:
   Ladle the soup into bowls and garnish with a dollop of vegan sour cream, if desired.

This Vegan Silesian Plum Soup is the perfect balance of sweet and sour, offering a refreshing and aromatic start to any holiday meal. The plums’ natural sweetness pairs beautifully with the tangy wine and vinegar, making it an elegant and unexpected dish.

Vegan Schnitzel with Mushroom Gravy

A vegan take on the beloved German schnitzel, this dish is made with breaded tofu or seitan, served with a rich, creamy mushroom gravy. It’s a festive and satisfying main course for your holiday dinner, offering all the delicious crunch and flavor of traditional schnitzel.

Ingredients

For the Schnitzel:

• 1 block firm tofu or seitan, sliced into 1/2-inch thick pieces
• 1 cup breadcrumbs (use gluten-free if preferred)
• 1/2 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/2 cup plant-based milk
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

For the Mushroom Gravy:

• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1 cup vegetable broth
• 1/2 cup plant-based cream
• Salt and pepper to taste

Instructions

1. Prepare the Schnitzel:
   Set up a breading station by placing the flour, plant-based milk, and breadcrumbs in separate shallow bowls. Season the flour with garlic powder, salt, and pepper. Dip each tofu or seitan piece first into the flour, then the milk, and finally the breadcrumbs, pressing gently to coat.
2. Fry the Schnitzel:
   Heat olive oil in a large skillet over medium heat. Fry the breaded schnitzels for about 3-4 minutes per side, until golden brown and crispy. Set aside on paper towels to drain excess oil.
3. Prepare the Mushroom Gravy:
   In the same skillet, add olive oil and sauté the mushrooms, onions, and garlic until softened, about 5 minutes. Add the white wine (if using) and cook for 1-2 minutes to deglaze the pan. Stir in the vegetable broth and simmer for 5 minutes.
4. Finish the Gravy:
   Add the plant-based cream and simmer for an additional 3-4 minutes until the gravy thickens. Season with salt and pepper to taste.
5. Serve:
   Serve the schnitzels with a generous amount of mushroom gravy over the top.

Vegan Schnitzel with Mushroom Gravy is a perfect, hearty meal for the holidays. The crispy schnitzel pairs perfectly with the rich, savory gravy, making it a flavorful and satisfying dish that will please any crowd.

Vegan German Potato Pancakes (Reibekuchen)

Reibekuchen are crispy German potato pancakes traditionally served with applesauce or a savory dip. This vegan version is as crispy and delicious as the original, making them a perfect snack or side dish for any holiday gathering.

Ingredients

• 4 large potatoes, peeled and grated
• 1 small onion, grated
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Olive oil for frying
• Applesauce or vegan sour cream for serving

Instructions

1. Prepare the Potato Mixture:
   Place the grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture. Transfer to a large bowl and add the flour, cornstarch, salt, and pepper. Mix well to combine.
2. Fry the Pancakes:
   Heat olive oil in a skillet over medium-high heat. Scoop spoonfuls of the potato mixture into the skillet, flattening them into pancakes. Fry for 3-4 minutes per side, until golden brown and crispy.
3. Drain and Serve:
   Place the fried pancakes on paper towels to drain excess oil. Serve with applesauce or vegan sour cream for dipping.

Vegan Reibekuchen is the perfect combination of crispy and savory, making it a great holiday snack or side dish. Whether you enjoy them with a dollop of applesauce or a tangy vegan sour cream, these potato pancakes are sure to be a hit at your next celebration.

Note: More recipes​ are coming soon!