35+ Delicious Saturday Vegan German Recipes to Elevate Your Feasts

Germany is renowned for its rich and hearty cuisine, with iconic dishes that have been passed down through generations.

However, these traditional meals can often be meat-heavy, which may pose a challenge for those following a vegan lifestyle.

The good news is that vegan versions of these classic German dishes are not only possible but incredibly delicious.

Whether you’re looking for comforting stews, crispy pretzels, or sweet pastries, this collection of 35+ Saturday vegan German recipes will show you how to enjoy authentic German flavors with a plant-based twist.

We’ll dive into the best vegan adaptations of German staples—from savory main dishes like seitan-based roulades to the most irresistible vegan versions of beloved desserts like Apfelstrudel.

These recipes are perfect for your weekend meals, bringing the spirit of German cuisine to your home in a way that everyone can enjoy.

Each dish is designed to capture the hearty, flavorful essence of German cooking, while keeping it entirely plant-based.

Get ready to explore the many ways you can enjoy a vegan Saturday feast inspired by Germany’s culinary tradition.

35+ Delicious Saturday Vegan German Recipes to Elevate Your Feasts

German cuisine offers a wealth of delicious flavors and comforting dishes that can easily be adapted for vegan diets.

From the savory heartiness of vegan Schnitzel to the sweetness of a warm apple strudel, these 35+ Saturday vegan German recipes allow you to experience the best of both worlds—delicious German food and a compassionate lifestyle.

Whether you’re new to veganism or a seasoned pro, these recipes will bring a taste of Germany to your kitchen, allowing you to enjoy traditional meals with a modern, plant-based twist.

So, gather your ingredients and get ready to embark on a vegan culinary adventure that will leave you craving more!

Vegan Sauerbraten with Red Cabbage and Dumplings

This vegan take on the classic German Sauerbraten is rich, tangy, and satisfying. Marinated jackfruit replaces the beef, offering a similar tender texture with a savory punch. Served with braised red cabbage and potato dumplings, this dish delivers an authentic German dining experience that’s entirely plant-based.

Ingredients:

For the “Sauerbraten”:

• 2 cups canned jackfruit, drained and shredded
• 1 cup vegetable broth
• 1 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 teaspoon ground cloves
• 1 teaspoon black peppercorns

For the Red Cabbage:

• 1 small red cabbage, shredded
• 1 apple, grated
• 1 tablespoon vegan butter
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar

For the Potato Dumplings:

• 2 cups mashed potatoes
• 1 cup potato starch
• 1/4 teaspoon nutmeg
• Salt to taste

Instructions:

1. Marinate the Jackfruit: In a bowl, mix vegetable broth, vinegar, soy sauce, tomato paste, mustard, sugar, cloves, and peppercorns. Add the shredded jackfruit and marinate for at least 4 hours or overnight.
2. Cook the “Sauerbraten”: Heat a pan over medium heat and sauté onion and garlic in a little oil until golden. Add the jackfruit with the marinade and simmer for 30 minutes.
3. Prepare the Red Cabbage: Heat vegan butter in a pot, add cabbage and apple, and cook for 5 minutes. Stir in vinegar and sugar, then simmer until tender, about 20 minutes.
4. Make the Dumplings: Combine mashed potatoes, potato starch, nutmeg, and salt. Form into dumplings and boil in salted water for 10 minutes.
5. Serve the Sauerbraten with the red cabbage and potato dumplings for a complete German feast.

This vegan Sauerbraten perfectly balances tanginess and warmth, making it a hearty meal ideal for a Saturday evening. The jackfruit mimics traditional flavors beautifully, while the cabbage and dumplings add classic German elements.

Vegan Spätzle with Mushroom Sauce

This veganized Spätzle dish is a comforting German classic. The soft, pillowy noodles are made from a simple egg-free dough and paired with a creamy, earthy mushroom sauce that’s sure to please vegans and non-vegans alike.

Ingredients:

For the Spätzle:

• 2 cups all-purpose flour
• 1/2 cup chickpea flour
• 3/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric (for color)

For the Mushroom Sauce:

• 2 cups mixed mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup oat cream or coconut cream
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon thyme

Instructions:

1. Prepare the Spätzle Dough: Combine all-purpose flour, chickpea flour, salt, turmeric, and water in a bowl. Mix until you have a thick, smooth batter.
2. Cook the Spätzle: Bring a pot of salted water to a boil. Using a Spätzle maker or a colander, press the dough through the holes directly into the boiling water. Cook until the Spätzle float to the surface, then remove and set aside.
3. Make the Mushroom Sauce: In a pan, sauté onion and garlic until fragrant. Add mushrooms and cook until golden. Pour in vegetable broth, cream, soy sauce, and thyme, then simmer for 10 minutes.
4. Toss the cooked Spätzle in the mushroom sauce and garnish with parsley before serving.

This dish offers a delightful combination of tender noodles and a luxurious sauce, perfect for a Saturday gathering. The Spätzle’s homemade touch adds authenticity to this vegan adaptation.

Vegan Black Forest Cake

Indulge in this decadent vegan version of the traditional German Black Forest Cake. Layers of moist chocolate cake, cherry filling, and whipped coconut cream create a dessert that’s both elegant and delicious.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

For the Cherry Filling:

• 1 1/2 cups cherries, pitted and chopped
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/4 cup water

For the Coconut Cream:

• 1 can full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Bake the Cake: Preheat oven to 350°F (175°C). In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. Add almond milk, oil, vinegar, and vanilla. Pour into two greased cake pans and bake for 25-30 minutes. Cool completely.
2. Make the Cherry Filling: Cook cherries, sugar, cornstarch, and water in a saucepan until thickened. Let cool.
3. Prepare the Coconut Cream: Scoop the solid coconut cream from the can, whip with powdered sugar and vanilla until fluffy.
4. Assemble the Cake: Layer the cakes with cherry filling and whipped cream in between. Top with more cream and garnish with chocolate shavings and cherries.

This cake is a show-stopper for a Saturday treat. Its rich flavors and stunning presentation make it the perfect dessert to share with friends or family.

Vegan Kartoffelsalat (German Potato Salad)

This vegan German potato salad is a refreshing, tangy dish that’s perfect for any gathering. The combination of tender potatoes, pickles, fresh herbs, and a zesty mustard vinaigrette creates a deliciously unique side dish that’s full of flavor and completely plant-based.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1/2 cup vegetable broth
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup finely chopped red onion
• 1/4 cup chopped pickles
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the Potatoes: Boil the diced potatoes in salted water for 10-12 minutes, or until tender. Drain and let them cool slightly.
2. Make the Dressing: In a small bowl, whisk together vegetable broth, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Assemble the Salad: Toss the potatoes with the chopped onion, pickles, and parsley. Pour the dressing over the potatoes and mix well.
4. Chill the salad in the fridge for at least an hour before serving. Garnish with additional parsley if desired.

This vegan Kartoffelsalat is light, tangy, and the perfect complement to any vegan German meal. The vinegar-based dressing provides a nice contrast to the creaminess of the potatoes, making it an irresistible side dish for your Saturday feast.

Vegan Pretzels (Brezn)

These vegan pretzels are soft, chewy, and golden-brown, just like the ones you’d find in Germany. With a crispy crust and a warm, fluffy interior, they are a delightful snack that pairs perfectly with mustard or a vegan cheese dip. Making your own pretzels from scratch can be a fun and rewarding process!

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast
• 1 cup warm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 cup baking soda
• 1 tablespoon coarse sea salt (for topping)

Instructions:

1. Prepare the Dough: In a bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until bubbly. Add flour and salt, and knead until smooth. Cover the dough and let it rise for 1 hour.
2. Shape the Pretzels: Preheat the oven to 425°F (220°C). Divide the dough into 8 equal portions and roll each into a long rope. Shape each rope into a pretzel shape and set aside on a baking sheet lined with parchment paper.
3. Boil the Pretzels: In a large pot, bring water to a boil and add baking soda. Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon.
4. Bake the Pretzels: Place the boiled pretzels on a baking sheet, sprinkle with coarse sea salt, and bake for 12-15 minutes or until golden brown.

These homemade vegan pretzels are crispy on the outside, soft on the inside, and perfect for snacking or serving with a vegan beer and mustard for an authentic German experience.

Vegan Rotkohl (Braised Red Cabbage)

Vegan Rotkohl is a vibrant, tangy side dish that pairs beautifully with any hearty German meal. The slow-braised cabbage is flavored with apples, vinegar, and spices, making it both sweet and sour. It’s the perfect accompaniment to vegan Sauerbraten or any other vegan German dish.

Ingredients:

• 1 small red cabbage, shredded
• 1 apple, peeled and grated
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable broth
• 1 tablespoon sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Instructions:

1. Sauté the Onion and Apple: In a large pot, heat olive oil over medium heat. Add the chopped onion and grated apple, and sauté until softened, about 5 minutes.
2. Cook the Cabbage: Add the shredded red cabbage to the pot and stir well. Add the apple cider vinegar, vegetable broth, sugar, cloves, and cinnamon. Season with salt and pepper to taste.
3. Simmer the Rotkohl: Cover and cook the cabbage mixture over low heat for 45-60 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
4. Serve the Rotkohl warm with your favorite vegan German dish.

This Vegan Rotkohl adds a bright, tangy contrast to heavier dishes, making it an excellent side for any vegan German meal. The slow cooking allows the flavors to meld together beautifully, creating a dish that’s both hearty and refreshing.

Vegan Maultaschen (German Dumplings)

Maultaschen are traditional German dumplings filled with meat or spinach. This vegan version features a savory mix of spinach, mushrooms, and tofu, creating a satisfying, flavorful filling. They’re served in a broth or pan-fried, making them an ideal dish for a cozy Saturday dinner.

Ingredients:

For the Dumplings:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup warm water

For the Filling:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, finely chopped
• 1/2 block firm tofu, crumbled
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste

For the Broth or Pan-frying:

• 4 cups vegetable broth (for boiling) or
• 2 tablespoons olive oil (for pan-frying)

Instructions:

1. Make the Dumpling Dough: In a bowl, combine flour and salt. Add olive oil and warm water, mixing until a dough forms. Knead for 5-7 minutes until smooth, then cover and let rest for 30 minutes.
2. Prepare the Filling: In a pan, sauté onion and garlic until soft. Add chopped mushrooms and cook until tender. Stir in spinach and crumbled tofu, then add soy sauce, salt, and pepper. Let the mixture cool slightly.
3. Shape the Dumplings: Roll the dough out into thin sheets. Cut into squares and spoon the filling onto each square. Fold over into a pocket and seal the edges by pinching.
4. Cook the Maultaschen: Bring vegetable broth to a boil and cook the dumplings for 10-12 minutes until they float to the surface. Alternatively, pan-fry in olive oil until golden brown on both sides.
5. Serve the Maultaschen in broth or pan-fried with a side of sautéed vegetables.

These vegan Maultaschen are a deliciously hearty meal with a perfect balance of flavors in every bite. Whether boiled or fried, they provide a comforting, satisfying dish that captures the essence of German cuisine in a plant-based way.

Vegan Sauerkraut (Fermented Cabbage)

Vegan Sauerkraut is a tangy, fermented dish made from finely shredded cabbage and salt. This traditional German dish is packed with probiotics and can be served as a side or used as a topping for sausages or sandwiches. Making sauerkraut at home is easy, and it’s a perfect addition to any vegan German meal.

Ingredients:

• 1 medium head of green cabbage, shredded
• 1 tablespoon sea salt
• 1 teaspoon caraway seeds (optional)

Instructions:

1. Prepare the Cabbage: Shred the cabbage finely using a knife or mandolin. Place the cabbage in a large mixing bowl and sprinkle with salt.
2. Massage the Cabbage: Use your hands to massage the salt into the cabbage for 5-10 minutes until it begins to release water.
3. Pack the Sauerkraut: Transfer the cabbage into a clean jar, pressing it down firmly as you go to remove any air bubbles. If desired, add caraway seeds for extra flavor.
4. Ferment the Sauerkraut: Cover the jar with a cloth and let it sit at room temperature for 3-7 days. Check daily to ensure the cabbage is submerged in its own juice. Once it’s tangy to your liking, store it in the fridge.

This vegan Sauerkraut is not only flavorful but also good for your gut. The natural fermentation process creates a delicious, tangy, and slightly sour flavor that pairs beautifully with a wide range of dishes. Its versatility makes it an excellent accompaniment to any vegan German feast.

Vegan Königsberger Klopse (King’s Noodle Meatballs)

Vegan Königsberger Klopse is a plant-based twist on the traditional German meatball dish, served in a rich, creamy white sauce with capers. The hearty meatballs are made from tofu and breadcrumbs, providing a satisfying texture and flavor that’s perfectly complemented by the tangy sauce.

Ingredients:

For the Meatballs:

• 1 block firm tofu, crumbled
• 1/2 cup breadcrumbs
• 1/4 cup chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

For the Sauce:

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 2 tablespoons capers
• Salt and pepper to taste

Instructions:

1. Make the Meatballs: In a bowl, combine the crumbled tofu, breadcrumbs, parsley, mustard, soy sauce, nutmeg, salt, and pepper. Mix well and shape into small balls.
2. Cook the Meatballs: Heat olive oil in a pan over medium heat. Fry the meatballs for 5-7 minutes, turning occasionally until golden and crispy.
3. Prepare the Sauce: In the same pan, sauté the chopped onion in olive oil until softened. Add flour and cook for 1-2 minutes. Gradually whisk in the vegetable broth and coconut milk, stirring to combine. Simmer until the sauce thickens.
4. Add the Capers: Stir in the capers and season the sauce with salt and pepper.
5. Serve: Place the cooked meatballs in the sauce and simmer for another 5 minutes. Serve the Königsberger Klopse over boiled potatoes or pasta.

This vegan Königsberger Klopse offers all the flavors of the traditional dish, but without the meat. The creamy, tangy sauce paired with the savory meatballs makes it an indulgent, satisfying dish perfect for any Saturday dinner.

Vegan German Potato Pancakes (Reibekuchen)

Vegan German potato pancakes, also known as Reibekuchen, are crispy on the outside and tender on the inside. These pancakes are traditionally served with apple sauce or vegan sour cream, making them a popular treat during the colder months. They’re simple to make and perfect as an appetizer or side dish.

Ingredients:

• 4 medium potatoes, peeled and grated
• 1 small onion, grated
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil (for frying)
• Vegan sour cream or apple sauce (for serving)

Instructions:

1. Prepare the Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Place the grated potatoes in a clean towel and squeeze out any excess moisture.
2. Make the Batter: In a bowl, combine the grated potatoes, onion, flour, cornstarch, salt, and pepper. Mix until well combined.
3. Fry the Pancakes: Heat vegetable oil in a frying pan over medium heat. Drop spoonfuls of the potato mixture into the pan and flatten them into pancakes. Fry for 3-4 minutes on each side, until golden brown and crispy.
4. Serve: Drain the pancakes on a paper towel and serve with vegan sour cream or apple sauce.

These crispy vegan Reibekuchen are full of flavor and perfect for any occasion. The combination of potatoes and onions creates a delicious, savory base, while the dipping sauce adds a touch of sweetness or tanginess to balance the flavors.

Vegan Silesian Krapfen (German Jelly Donuts)

Vegan Krapfen are fluffy, sweet, and filled with fruit jam or jelly, making them a delightful treat during any celebration or as an afternoon snack. These vegan donuts are deep-fried to golden perfection and dusted with powdered sugar, just like the traditional German version.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 packet active dry yeast
• 1/2 cup warm almond milk
• 1/4 cup vegan butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup fruit jam (apricot or raspberry)
• Powdered sugar for dusting
• Vegetable oil for frying

Instructions:

1. Prepare the Dough: In a bowl, combine the flour, sugar, and yeast. Add warm almond milk, melted vegan butter, salt, and vanilla extract. Mix to form a dough. Knead the dough for 5-7 minutes until smooth and elastic.
2. Let the Dough Rise: Cover the dough with a cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
3. Shape the Donuts: Once the dough has risen, roll it out onto a floured surface and cut it into circles using a cookie cutter. Place a teaspoon of fruit jam in the center of half of the circles. Top with the remaining circles and pinch the edges to seal.
4. Fry the Donuts: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the donuts for 2-3 minutes on each side until golden brown.
5. Serve: Remove the donuts from the oil and dust with powdered sugar before serving.

These vegan Krapfen are a sweet indulgence that brings a taste of German tradition to your kitchen. The fluffy texture, combined with the fruity filling, makes these donuts a perfect treat for any occasion, especially for a Saturday morning snack!

Vegan Pretzels (Brezn)

Vegan Pretzels, or Brezn, are a classic German snack that’s crispy on the outside and soft on the inside. Traditionally served with mustard or as a side with beer, these pretzels are an irresistible treat. This vegan version uses simple ingredients to create a delicious, golden brown crust, making them a fun and satisfying project to bake at home.

Ingredients:

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

Instructions:

1. Prepare the Dough: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. Make the Dough: Add flour, salt, and melted vegan butter to the yeast mixture. Mix until the dough comes together, then knead for about 8-10 minutes until smooth and elastic.
3. Let the Dough Rise: Cover the dough with a cloth and let it rise for 1 hour or until doubled in size.
4. Shape the Pretzels: Preheat the oven to 450°F (230°C). Once the dough has risen, divide it into 8 portions. Roll each portion into a long rope and shape it into a pretzel.
5. Boil the Pretzels: Bring a large pot of water to a boil and add baking soda. Boil the pretzels for about 30 seconds, then remove them using a slotted spoon.
6. Bake the Pretzels: Place the boiled pretzels on a baking sheet lined with parchment paper. Sprinkle them with coarse sea salt and bake for 12-15 minutes or until golden brown.
7. Serve: Let the pretzels cool slightly before serving with mustard or your favorite dip.

These vegan Pretzels are the perfect snack or appetizer for any occasion. Their soft, chewy interior and crispy, salty exterior will transport you to a German beer garden with every bite.

Vegan Rinderroulade (Stuffed Seitan Rolls)

Vegan Rinderroulade is a plant-based version of the traditional German beef roulades, made with seitan instead of meat. These rolls are stuffed with a flavorful mix of onions, mustard, and pickles, then simmered in a rich, savory gravy. It’s a hearty, comforting dish that’s perfect for a cozy Saturday dinner.

Ingredients:

For the Roulades:

• 1 block of seitan, sliced into thin strips
• 2 tablespoons Dijon mustard
• 1/4 cup vegan pickles, sliced
• 1/2 onion, sliced thin
• 1 tablespoon olive oil (for searing)
• Salt and pepper to taste

For the Gravy:

• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1/2 cup red wine (optional)
• 1 tablespoon flour (for thickening)
• 1 tablespoon vegan butter

Instructions:

1. Prepare the Roulades: Lay out the seitan slices on a clean surface. Spread a thin layer of Dijon mustard on each slice, and then add pickles and a few onion slices on top. Season with salt and pepper.
2. Roll the Seitan: Roll up each slice tightly and secure with toothpicks or kitchen twine.
3. Sear the Roulades: Heat olive oil in a large pan over medium heat. Sear the roulades for 2-3 minutes on each side until golden brown.
4. Make the Gravy: In the same pan, add vegetable broth, soy sauce, and wine (if using). Bring to a simmer and cook for 5-7 minutes. If you prefer a thicker gravy, whisk in a tablespoon of flour to thicken it.
5. Cook the Roulades: Add the roulades back into the pan and simmer in the gravy for 20-25 minutes, turning occasionally.
6. Serve: Remove the toothpicks or twine and serve the roulades with mashed potatoes or dumplings and a side of greens.

This vegan Rinderroulade is rich and comforting, with the flavors of mustard, pickles, and seitan melding perfectly together. It’s a perfect main dish for a hearty German meal, offering the same depth of flavor as the traditional meat version.

Vegan Kartoffelsalat (German Potato Salad)

Vegan Kartoffelsalat is a quintessential German dish, usually served at barbecues and family gatherings. Unlike its American counterpart, the German version is made with a tangy vinegar-based dressing, which makes it a refreshing side dish. This version is fully vegan and still packed with the same savory flavors.

Ingredients:

• 4 medium potatoes, boiled and sliced
• 1/2 onion, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Potatoes: Boil the potatoes until tender, then slice them while still warm.
2. Make the Dressing: In a small bowl, whisk together olive oil, vinegar, mustard, sugar, salt, and pepper until well combined.
3. Combine the Salad: In a large mixing bowl, toss the sliced potatoes and chopped onion with the dressing while the potatoes are still warm.
4. Let the Salad Marinate: Cover and let the salad sit for at least 1 hour to allow the flavors to meld together.
5. Serve: Garnish the salad with fresh parsley before serving.

This vegan Kartoffelsalat is tangy, savory, and incredibly satisfying. The dressing makes the potatoes tender and flavorful, and the freshness of the parsley adds a lovely touch. It’s a great side dish for any German-inspired meal and perfect for picnics or barbecues.

Vegan Apfelstrudel (Apple Strudel)

Vegan Apfelstrudel is a delicious, flaky pastry filled with spiced apples, raisins, and cinnamon. This dessert is one of the most iconic German treats and is perfect for a sweet finish to any meal. The vegan version is just as delicious as the original, offering a warm, comforting flavor that’s perfect for chilly Saturdays.

Ingredients:

• 2 large apples, peeled and sliced
• 1/4 cup raisins
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon vegan butter, melted
• 1 package vegan puff pastry (or phyllo dough)
• Powdered sugar for dusting

Instructions:

1. Prepare the Filling: In a mixing bowl, combine the sliced apples, raisins, sugar, cinnamon, and lemon juice. Stir to combine.
2. Assemble the Strudel: Preheat the oven to 375°F (190°C). Roll out the puff pastry on a floured surface. Spread the apple mixture along one edge of the pastry, leaving a border.
3. Roll the Strudel: Roll the pastry tightly around the filling, folding in the sides as you go to seal it. Place the strudel on a parchment-lined baking sheet.
4. Bake the Strudel: Brush the top of the strudel with melted vegan butter and bake for 25-30 minutes or until golden brown.
5. Serve: Dust with powdered sugar and serve warm.

This vegan Apfelstrudel is the perfect dessert to enjoy after a hearty German meal. The combination of sweet apples, raisins, and cinnamon wrapped in a flaky pastry creates a comforting and indulgent treat that’s sure to please everyone.

Note: More recipes​ are coming soon!