45+ Mouthwatering Sunday Dairy-Free German Recipes for the Perfect Dinner

German cuisine is known for its hearty, flavorful dishes that often feature rich, creamy ingredients.

However, for those who follow a dairy-free diet or are looking for a lighter twist on traditional recipes, there are still plenty of options to explore.

Whether you’re avoiding dairy due to allergies, lactose intolerance, or personal preference, German cuisine offers a wide variety of dishes that can be enjoyed without the heavy use of cream, butter, or cheese.

This collection of 45+ Sunday Dairy-Free German Recipes is perfect for anyone looking to enjoy classic German flavors without compromising on taste.

From comforting soups and stews to savory mains and delicious sides, you’ll find something for every occasion.

These recipes embrace the essence of German cooking with plant-based ingredients, making them suitable for vegans, those with dairy sensitivities, and anyone simply seeking lighter alternatives.

So, roll up your sleeves, and get ready to enjoy these delicious dairy-free dishes perfect for a relaxing Sunday feast!

45+ Mouthwatering Sunday Dairy-Free German Recipes for the Perfect Dinner

Dairy-free German cooking is a wonderful way to enjoy traditional flavors while maintaining dietary preferences or restrictions.

With these 45+ Sunday Dairy-Free German Recipes, you can enjoy comforting, hearty meals that are rich in flavor without the need for any dairy.

Whether you’re hosting a Sunday dinner, preparing a family meal, or just craving a cozy dish, these recipes will help you experience the best of German cuisine in a dairy-free way.

By swapping out dairy for plant-based alternatives, these recipes prove that you don’t have to compromise on taste to make your meals healthier and more inclusive.

Embrace these delicious German recipes, and make your Sundays even more flavorful!

Dairy-Free German Potato Salad

This traditional German potato salad is reinvented to be dairy-free while keeping all the classic flavors intact. With tender potatoes, a tangy mustard dressing, and crispy bacon, this dish is perfect as a side for a Sunday family meal or a picnic.

Ingredients:

• 2 lbs waxy potatoes, peeled and cut into bite-sized pieces
• 4 slices bacon, chopped
• 1 small onion, finely chopped
• 1/4 cup white vinegar
• 1/2 cup vegetable broth (or water)
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside to cool slightly.
2. While the potatoes cook, fry the bacon in a large skillet over medium heat until crispy. Remove bacon from the pan and set aside. Leave the bacon fat in the skillet.
3. In the same skillet, sauté the onion in the bacon fat until softened, about 5 minutes.
4. Add the vinegar, vegetable broth, Dijon mustard, and olive oil to the skillet. Stir until the dressing thickens slightly, about 2-3 minutes.
5. Toss the warm potatoes with the dressing, ensuring they are well coated. Season with salt and pepper to taste.
6. Fold in the crispy bacon and garnish with fresh parsley before serving.

This dairy-free German potato salad is an excellent alternative to the classic version. The tangy mustard dressing paired with the crispy bacon elevates the flavors, while the potatoes remain wonderfully creamy. It’s perfect for any Sunday meal and is sure to be a crowd-pleaser at your next family gathering or picnic. The dish can be served warm or chilled, making it versatile for any occasion.

Dairy-Free German Sauerkraut Soup

This hearty German sauerkraut soup is made without dairy but still maintains its rich, comforting flavors. With the perfect balance of tangy sauerkraut, savory vegetables, and smoked sausage, this dish is perfect for a Sunday evening dinner, offering warmth and satisfaction in every bite.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 1 celery stalk, chopped
• 1 lb smoked sausage, sliced
• 4 cups vegetable broth
• 2 cups sauerkraut, drained
• 1 tablespoon caraway seeds
• 1 bay leaf
• Salt and pepper, to taste
• Fresh dill, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots, celery, and smoked sausage, cooking for an additional 5 minutes until the sausage starts to brown.
3. Pour in the vegetable broth, sauerkraut, caraway seeds, and bay leaf. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors meld together.
5. Season with salt and pepper to taste, removing the bay leaf before serving.
6. Ladle the soup into bowls and garnish with fresh dill.

This dairy-free German sauerkraut soup is rich in flavor and provides a perfect balance of tangy, smoky, and savory notes. The combination of hearty vegetables, tender smoked sausage, and the distinct tang of sauerkraut creates a warming and satisfying dish, ideal for a Sunday evening. It’s simple to prepare and can easily be made ahead, allowing the flavors to develop even further. For those who prefer a vegetarian option, the sausage can be swapped with plant-based alternatives. This soup is sure to keep you cozy and content on a chilly Sunday night.

Dairy-Free German Pretzels (Brezn)

These classic German pretzels, or Brezn, are made dairy-free while retaining their iconic flavor and soft, chewy texture. Perfect for serving as a Sunday snack, these golden, twisted treats are ideal for pairing with mustard or enjoying on their own. They offer a fun, hands-on cooking experience for the whole family.

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 10 cups water
• 1/2 cup baking soda
• Coarse sea salt, for sprinkling

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water. Let sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let rise for about 1 hour or until doubled in size.
5. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Once the dough has risen, divide it into 8 equal portions. Roll each portion into a long rope and shape into a pretzel, crossing the ends over each other and twisting them into a traditional pretzel shape.
7. Bring 10 cups of water to a boil in a large pot. Add the baking soda to the boiling water. Working one pretzel at a time, carefully place them in the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
8. Sprinkle with coarse sea salt and bake for 12-15 minutes, or until golden brown.
9. Let the pretzels cool slightly before serving.

These dairy-free German pretzels are a fun and delicious way to enjoy a classic treat with a twist. The dough comes together easily, and the process of boiling them before baking gives them the perfect golden, chewy texture. Whether you’re enjoying them as a snack or serving them as part of a larger meal, these pretzels are sure to impress. Pair them with mustard, enjoy them with a cup of soup, or simply eat them on their own—they’re a versatile and delightful addition to your Sunday menu.

Dairy-Free German Red Cabbage (Rotkohl)

A quintessential side dish in German cuisine, this dairy-free German red cabbage is vibrant, tangy, and sweet, making it the perfect accompaniment to hearty meals. The combination of red cabbage, apples, and a hint of vinegar creates a delightful contrast that balances rich meats or roasted potatoes, offering a truly comforting addition to your Sunday dinner.

Ingredients:

• 1 medium red cabbage, shredded
• 1 large apple, peeled, cored, and thinly sliced
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable broth
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Add the shredded cabbage and apple slices, stirring well to combine with the onions.
3. Pour in the apple cider vinegar, vegetable broth, and sugar. Sprinkle in the cinnamon and cloves, then season with salt and pepper to taste.
4. Stir the ingredients to mix thoroughly, then cover the pot and simmer on low heat for about 45 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
5. Taste and adjust the seasoning, adding more salt, pepper, or vinegar if needed.
6. Serve hot, garnished with freshly chopped parsley.

This dairy-free German red cabbage (Rotkohl) offers a perfect balance of sweetness and tang, making it an irresistible side dish that pairs beautifully with roasted meats, sausages, or even as a standalone dish. The apples add a subtle sweetness, while the spices and vinegar bring depth and a bit of bite. It’s simple to prepare, and it can easily be made in advance, allowing the flavors to meld even further. This vibrant side will bring a touch of German tradition to your Sunday dinner table, offering both color and flavor in every bite.

Dairy-Free German Beef Rouladen

This classic German dish, Beef Rouladen, is made dairy-free while maintaining its rich and savory flavors. Tender beef rolls stuffed with bacon, onions, and mustard are slow-cooked in a flavorful broth, resulting in a melt-in-your-mouth dish perfect for a comforting Sunday meal. It’s a dish that embodies the heart of German cuisine, with simple yet flavorful ingredients.

Ingredients:

• 4 thin beef round steaks (about 1/2 inch thick)
• 4 slices of bacon, chopped
• 1 medium onion, finely chopped
• 2 tablespoons Dijon mustard
• 1/4 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Lay the beef steaks flat on a work surface. Spread each with a thin layer of mustard and season with salt, pepper, and smoked paprika.
2. Place a slice of bacon and some chopped onion in the center of each steak. Roll up the beef tightly and secure with toothpicks or kitchen twine.
3. Heat the olive oil in a large Dutch oven over medium heat. Brown the beef rolls on all sides until golden brown, about 5-7 minutes.
4. Once the beef is browned, add the vegetable broth to the pot, scraping up any browned bits from the bottom of the pan.
5. Cover and simmer on low heat for 1-1.5 hours, until the beef is tender and the flavors have melded together.
6. Once cooked, remove the beef rolls and keep warm. To thicken the broth, mix the cornstarch with a small amount of water and stir it into the broth. Cook for a few more minutes until the sauce thickens.
7. Serve the Beef Rouladen with the sauce, mashed potatoes, or German-style dumplings.

Dairy-free German Beef Rouladen is a rich, comforting dish that’s perfect for a Sunday family meal. The tender, juicy beef rolls stuffed with bacon and onion create a flavor-packed bite, while the mustard adds a subtle tanginess. Slow-cooked in a savory broth, the beef becomes incredibly tender and full of flavor. Served with mashed potatoes or dumplings, this dish will make your Sunday dinner feel special. It’s a true taste of Germany, made without any dairy, so everyone can enjoy this hearty and satisfying dish.

Dairy-Free German Spätzle (Egg Noodles)

Spätzle is a beloved German dish, consisting of soft, egg-based dumplings that are incredibly versatile. This dairy-free version retains the rich texture and delicate flavor of the traditional dish, making it the perfect base for a variety of sauces. Whether paired with a hearty stew or served as a side to your favorite protein, dairy-free Spätzle is a comforting addition to your Sunday menu.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup water
• 1 tablespoon olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually add the water and olive oil, mixing until the dough comes together. It should be smooth and slightly sticky.
2. Bring a large pot of salted water to a boil. Reduce the heat to a simmer.
3. Fill a Spätzle maker (or a colander with large holes) with dough. Hold it over the simmering water and press the dough through to form small, soft dumplings. Alternatively, you can drop spoonfuls of dough into the water.
4. Cook the Spätzle for about 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove them from the water and transfer to a bowl.
5. Serve the Spätzle immediately, garnished with fresh parsley.

Dairy-free German Spätzle is a versatile and comforting dish that can be enjoyed with various toppings or sauces. The dough, rich in eggs and water, creates a soft, tender texture that’s perfect for soaking up rich gravies or stews. Whether paired with a vegan mushroom sauce, sautéed vegetables, or a traditional beef stew, this dish is sure to become a family favorite. It’s an easy-to-make recipe that provides the authentic taste of Germany without the need for dairy, making it a great option for those seeking a lighter alternative.

Dairy-Free German Potato Salad (Kartoffelsalat)

This tangy and flavorful dairy-free German potato salad is a perfect side dish for any Sunday meal. The key to this traditional German recipe lies in the dressing, made with vinegar and vegetable broth instead of mayonnaise, which gives it a fresh, zesty flavor. It’s a great complement to grilled meats, sausages, or even as a standalone dish.

Ingredients:

• 2 pounds waxy potatoes (like Yukon Gold), peeled and cut into 1-inch pieces
• 1 medium onion, finely chopped
• 1/4 cup apple cider vinegar
• 1/2 cup vegetable broth
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Place the potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the potatoes are tender but still hold their shape.
2. Drain the potatoes and set aside to cool slightly.
3. While the potatoes are cooling, prepare the dressing. In a small saucepan, combine the vegetable broth, apple cider vinegar, mustard, olive oil, and sugar. Heat over medium heat, stirring occasionally, until the dressing is warmed through and the sugar has dissolved.
4. In a large mixing bowl, add the cooked potatoes and chopped onions. Pour the warm dressing over the potatoes and gently toss to combine, ensuring the potatoes are coated evenly.
5. Season with salt and pepper to taste. Let the salad sit for at least 30 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley before serving.

Dairy-free German Potato Salad (Kartoffelsalat) is a light, tangy dish that brings out the natural flavors of the potatoes, complemented by the savory and slightly sweet dressing. This salad can be served warm or at room temperature, making it a versatile side dish for any occasion. The combination of vinegar, vegetable broth, and mustard creates a refreshing flavor profile that is perfect for pairing with grilled meats, sausages, or even as a standalone dish for a light lunch. Whether for a picnic or a Sunday family meal, this potato salad is sure to impress.

Dairy-Free German Sauerkraut with Apples

Dairy-free German sauerkraut with apples is a warm, tangy side dish that embodies the flavors of traditional German cuisine. The sauerkraut is cooked with sweet apples, onions, and a touch of spices, which balance the acidity of the fermented cabbage. This dish is a wonderful accompaniment to sausages, roast pork, or any hearty German-inspired meal.

Ingredients:

• 4 cups sauerkraut, drained and rinsed
• 1 large apple, peeled, cored, and chopped
• 1 medium onion, finely chopped
• 1/4 cup vegetable broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon caraway seeds (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
2. Add the chopped apple and continue to cook for another 2-3 minutes, allowing the apples to soften slightly.
3. Stir in the sauerkraut, vegetable broth, apple cider vinegar, and caraway seeds (if using). Bring to a simmer.
4. Cover and cook on low heat for 30-40 minutes, stirring occasionally, until the flavors have melded together and the apples are tender.
5. Season with salt and pepper to taste before serving.

Dairy-free German Sauerkraut with Apples is a deliciously tangy yet slightly sweet dish that makes for a wonderful pairing with meats like sausages or roast pork. The apples balance the acidity of the sauerkraut, while the spices bring depth to the flavor profile. It’s a simple and comforting dish, ideal for a Sunday meal that evokes the spirit of traditional German cuisine. This dish is not only a great side, but it also offers the health benefits of fermented foods, making it a tasty and nutritious addition to any dinner table.

Dairy-Free German Pretzels (Brezn)

Dairy-free German pretzels, or Brezn, are soft, chewy, and a perfect snack for any occasion. These homemade pretzels have the characteristic golden brown crust and twisted shape, and their slightly salty exterior contrasts beautifully with the warm, soft interior. Made without dairy, they’re perfect for anyone avoiding dairy but still craving authentic German flavors.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon olive oil
• 1/4 cup baking soda
• 1 tablespoon coarse sea salt, for topping

Instructions:

1. In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for about 1 hour, or until doubled in size.
4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a long rope and shape it into a pretzel.
6. Bring a large pot of water to a boil and add the baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove and place them on the prepared baking sheet.
7. Sprinkle each pretzel with coarse sea salt.
8. Bake for 12-15 minutes, or until golden brown.
9. Allow the pretzels to cool slightly before serving.

Dairy-free German pretzels (Brezn) are an iconic treat, offering a satisfying crunch on the outside and a soft, pillowy interior. The baking soda bath is key to achieving the signature pretzel texture, while the coarse sea salt adds that perfect finish. Whether enjoyed on their own, dipped in mustard, or paired with soups or stews, these pretzels are a delicious, dairy-free option that brings a piece of German culture to your kitchen. They’re surprisingly easy to make at home and are sure to be a hit with family and friends.

Dairy-Free German Red Cabbage (Rotkohl)

Dairy-free German red cabbage (Rotkohl) is a vibrant and flavorful dish that pairs beautifully with roasted meats, sausages, or other hearty meals. The cabbage is braised with apples, onions, and a blend of spices like cloves and cinnamon, creating a sweet-and-sour profile that perfectly complements rich dishes. This vegan version is made without any butter or cream, but it still maintains all the traditional flavors and warmth of the classic recipe.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Stir in the shredded cabbage, apple, apple cider vinegar, vegetable broth, sugar, cinnamon, and cloves. Bring to a simmer.
3. Cover the pot and let the cabbage braise over low heat for 45-60 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
4. Season with salt and pepper to taste. Serve warm.

Dairy-free German Red Cabbage (Rotkohl) is a staple in many German meals, known for its vibrant color and its perfect balance of sweet, sour, and savory flavors. This dish is a wonderful addition to any Sunday dinner, and its slightly tangy and aromatic nature enhances the flavors of meats like roast pork, sausages, or poultry. By using vegetable broth and olive oil instead of butter, this version is entirely dairy-free while still retaining the depth of flavor traditional to German cooking. It’s a comforting, easy-to-make side dish that will bring a taste of Germany to your table.

Dairy-Free German Mushroom Soup (Champignon Suppe)

Dairy-free German Mushroom Soup (Champignon Suppe) is a creamy, comforting dish made with a variety of mushrooms and a flavorful vegetable broth base. This recipe replaces cream with coconut milk, creating a rich texture without dairy. The result is a velvety, earthy soup that’s perfect for warming up on a cool Sunday afternoon.

Ingredients:

• 1 pound fresh mushrooms (button, cremini, or a mix), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, until softened.
2. Add the sliced mushrooms and thyme to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for an additional 10 minutes, allowing the flavors to meld together.
4. Stir in the coconut milk and cook for another 5 minutes. Using an immersion blender, puree the soup until smooth, or transfer the mixture in batches to a blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Dairy-free German Mushroom Soup (Champignon Suppe) is a rich and satisfying dish that is perfect for those who want the creaminess of traditional mushroom soup without the dairy. The earthy flavor of the mushrooms, combined with the subtle sweetness of the coconut milk, creates a comforting bowl of soup that feels luxurious and hearty. Ideal for a Sunday lunch or as a starter to a larger meal, this soup is sure to impress with its smooth texture and depth of flavor. It’s a wonderful way to enjoy a classic German comfort food with a dairy-free twist.

Dairy-Free German Carrot Soup (Karottensuppe)

Dairy-free German Carrot Soup (Karottensuppe) is a smooth, velvety soup made from carrots, onions, and vegetable broth. This simple yet flavorful soup is naturally sweet from the carrots, with a touch of warmth from ginger and a hint of acidity from lemon juice. It’s a perfect healthy starter or light meal for a Sunday, offering comfort without the need for any dairy products.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Stir in the grated ginger and chopped carrots, and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until silky.
5. Stir in the lemon juice, and season with salt and pepper to taste.
6. Garnish with fresh parsley and serve warm.

Dairy-free German Carrot Soup (Karottensuppe) is a bright, fresh dish that’s packed with flavor and nutrients. The natural sweetness of the carrots is balanced by the zingy ginger and a touch of lemon, creating a well-rounded, satisfying soup. This dairy-free version proves that a hearty and creamy soup doesn’t require any cream, making it a great option for those with dietary restrictions. Whether you enjoy it as a light meal or as a starter to a larger meal, this soup brings comfort and warmth to any Sunday gathering.

Dairy-Free German Sauerkraut Soup (Sauerkrautsuppe)

Dairy-free German Sauerkraut Soup (Sauerkrautsuppe) is a hearty, tangy, and flavorful dish that features sauerkraut as the star ingredient. The sourness of the sauerkraut is balanced by the richness of vegetable broth and a variety of spices, making this soup both comforting and bold. This dairy-free version uses olive oil for richness instead of cream or butter, keeping the soup light yet full of depth.

Ingredients:

• 1 jar (24 oz) sauerkraut, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 medium potatoes, peeled and cubed
• 1 teaspoon caraway seeds
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the caraway seeds, bay leaf, and cubed potatoes. Cook for another 3-4 minutes.
3. Add the drained sauerkraut and vegetable broth, bringing the soup to a boil. Reduce heat and simmer for 30 minutes, until the potatoes are tender.
4. Season with salt and pepper to taste. Remove the bay leaf before serving.
5. Garnish with fresh parsley and serve warm.

Dairy-free German Sauerkraut Soup (Sauerkrautsuppe) is a comforting and robust dish that’s perfect for cold weather. The combination of tangy sauerkraut, earthy potatoes, and caraway seeds creates a satisfying balance of flavors. This simple yet satisfying soup is ideal for those who love the classic taste of German cuisine but need a dairy-free option. It’s a filling, nourishing dish that pairs wonderfully with rye bread or other hearty sides.

Dairy-Free German Potato Salad (Kartoffelsalat)

Dairy-free German Potato Salad (Kartoffelsalat) is a tangy and hearty dish that is perfect for a Sunday gathering or picnic. Made with tender potatoes, onions, and a zesty mustard vinaigrette, this salad is free from dairy but full of flavor. It’s a lighter version of the classic German potato salad, yet it maintains the traditional flavors that make this dish a favorite.

Ingredients:

• 2 pounds waxy potatoes (such as Yukon Gold or red potatoes), peeled and sliced
• 1 small onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, bring the potatoes to a boil in salted water. Cook for 10-15 minutes, or until tender. Drain and let cool slightly.
2. While the potatoes are cooking, whisk together the apple cider vinegar, mustard, olive oil, sugar, and vegetable broth in a small bowl. Season with salt and pepper.
3. Once the potatoes are cool enough to handle, slice them into bite-sized pieces and transfer to a large bowl. Add the chopped onion.
4. Pour the dressing over the potatoes and gently toss to coat. Adjust seasoning with more salt and pepper if needed.
5. Garnish with fresh parsley and serve at room temperature or chilled.

Dairy-free German Potato Salad (Kartoffelsalat) is a tangy, flavorful dish that’s perfect for any Sunday meal or outdoor gathering. With its simple ingredients and zesty mustard vinaigrette, it’s a refreshing change from traditional creamy potato salads. This dairy-free version ensures that everyone can enjoy it, and the potatoes absorb the tangy dressing, making each bite flavorful and satisfying. It’s a must-try for anyone who loves German cuisine or is looking for a lighter, dairy-free side dish.

Dairy-Free German Lentil Soup (Linsensuppe)

Dairy-free German Lentil Soup (Linsensuppe) is a warm, nourishing dish packed with protein and flavor. This hearty soup is made with lentils, vegetables, and a flavorful vegetable broth base. It’s simple to make and perfect for a cozy Sunday dinner. With the addition of traditional German spices like bay leaves and thyme, this soup offers a comforting taste of classic German comfort food, all while being dairy-free.

Ingredients:

• 1 1/2 cups dried green or brown lentils, rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
2. Add the lentils, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
3. Remove the bay leaf and season the soup with salt and pepper to taste.
4. Garnish with fresh parsley before serving.

Dairy-free German Lentil Soup (Linsensuppe) is a warm, hearty, and nutritious dish that is perfect for a comforting Sunday meal. The lentils provide a satisfying texture while the vegetables and spices give the soup depth and flavor. This soup is a great option for those seeking a filling and nourishing meal without the need for dairy. It’s a traditional German recipe with a modern twist, perfect for a cozy evening or served with crusty bread for a complete meal.

Note: More recipes are coming soon!