50+ Traditional Sunday Vegan German Recipes You’ll Love

German cuisine is known for its hearty, comforting, and rich flavors, often featuring meat, dairy, and eggs.

However, with the rise of plant-based diets, it’s become easier than ever to enjoy traditional German dishes without compromising on flavor.

Whether you’re preparing a special Sunday dinner for your family or just craving something comforting, these 50+ Sunday vegan German recipes offer a delicious and cruelty-free twist on classic dishes.

From savory mains like vegan schnitzels and hearty stews to delectable desserts and side dishes, there’s something for every taste and occasion.

Dive into these plant-based German recipes and explore how you can bring the best of Germany to your table—without the animal products!

50+ Traditional Sunday Vegan German Recipes You’ll Love

Sundays are meant for relaxing, savoring good food, and spending time with loved ones, and what better way to do that than with a vegan German feast?

These 50+ Sunday vegan German recipes showcase the incredible versatility and flavor of plant-based cooking while honoring traditional German flavors and cooking techniques.

Whether you’re a longtime vegan or simply looking to try something new, these dishes will bring a taste of Germany to your kitchen in a way that everyone can enjoy.

From comforting potato dishes to rich cabbage stews and sweet desserts, these vegan versions of German classics prove that you don’t need meat or dairy to enjoy a satisfying and flavorful meal.

So, gather your ingredients, get cooking, and let the flavors of Germany make your Sunday meal a memorable one!

Vegan German Pretzels (Laugenbrez’n)

Vegan German Pretzels are a beloved classic in German bakeries. This soft, chewy bread is perfectly salted and often paired with mustard or enjoyed as a standalone snack. The recipe uses simple ingredients, making it easy to prepare at home. With a traditional baking method and a deliciously crusty exterior, these vegan pretzels are sure to be a hit at your Sunday brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1 cup warm water
• 1 tbsp olive oil
• 10 cups water (for boiling)
• ½ cup baking soda
• Coarse sea salt (for sprinkling)

Instructions:

1. In a large bowl, combine flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Pour the yeast mixture into the flour mixture, add olive oil, and stir until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.
3. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 1 hour or until doubled in size.
4. Preheat your oven to 450°F (230°C). Bring 10 cups of water to a boil in a large pot, adding the baking soda to the water.
5. Punch down the dough and divide it into 8 pieces. Roll each piece into a long rope and shape into a pretzel by crossing the ends and twisting them into a loop.
6. Carefully place each pretzel into the boiling water for 30 seconds, then transfer them to a baking sheet lined with parchment paper.
7. Sprinkle the pretzels with coarse sea salt and bake for 12-15 minutes or until golden brown and crusty.
8. Let them cool slightly before serving.

These Vegan German Pretzels capture the essence of authentic German baking. The combination of the soft, pillowy interior and the golden, crunchy crust makes them irresistible. Perfect for a Sunday gathering or as a snack with a refreshing beer, these pretzels will transport you straight to the heart of Germany. Whether you’re enjoying them alone or sharing with friends, they are sure to become a weekend favorite!

Vegan German Potato Salad (Vegan Kartoffelsalat)

Vegan German Potato Salad is a tangy, creamy, and hearty side dish that can be served warm or cold. Unlike traditional American potato salad, this version has no mayo but is instead dressed with a flavorful mustard-based dressing, making it a lighter and refreshing option for any Sunday meal. The inclusion of fresh herbs and a hint of vinegar makes this dish a classic in German cuisine.

Ingredients:

• 2 lbs small waxy potatoes
• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 1 cup vegetable broth
• 3 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the potatoes in salted water for 15-20 minutes until tender but firm. Drain and let them cool slightly before peeling and slicing them into rounds.
2. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
3. Pour in the vegetable broth, apple cider vinegar, mustard, and sugar. Stir well and let it simmer for 2-3 minutes to combine the flavors.
4. Season the dressing with salt and pepper to taste, then pour it over the sliced potatoes. Gently toss to combine, ensuring that the potatoes are well-coated with the dressing.
5. Let the salad sit for about 30 minutes to allow the flavors to meld together.
6. Garnish with freshly chopped parsley and serve.

This Vegan German Potato Salad is an authentic dish that showcases the simple, yet robust flavors of German cuisine. The tangy mustard dressing paired with the tender potatoes makes it a perfect side dish for any Sunday meal, whether you’re serving it alongside grilled vegetables, vegan sausages, or a hearty bread. It’s refreshing, satisfying, and full of flavor – a true German classic that everyone can enjoy!

Vegan German Apple Strudel (Apfelstrudel)

Vegan German Apple Strudel is a warm, flaky pastry filled with a sweet and spiced apple mixture. This iconic dessert is beloved in Germany, and this vegan version uses plant-based butter and a dairy-free filling, making it suitable for all dietary preferences. The combination of cinnamon, sugar, and juicy apples creates a delightful filling, while the crispy, golden pastry gives it the perfect texture. Perfect for a Sunday treat, this dessert will satisfy any sweet tooth.

Ingredients:

• 4 large apples, peeled, cored, and thinly sliced
• ¼ cup sugar
• 1 tsp cinnamon
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 1 package phyllo dough (about 12 sheets)
• ½ cup vegan butter, melted
• Powdered sugar (for dusting)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the sliced apples, sugar, cinnamon, lemon juice, and cornstarch. Stir to coat the apples evenly.
2. Lay one sheet of phyllo dough on a clean surface and brush it with melted vegan butter. Layer another sheet of phyllo dough on top and brush it again with butter. Repeat this process for 6-8 sheets.
3. Spoon the apple mixture along the shorter edge of the dough, leaving a border. Carefully fold in the sides of the dough and then roll it up tightly, ensuring the filling is fully enclosed.
4. Place the strudel seam side down on a baking sheet lined with parchment paper. Brush the top with more melted butter.
5. Bake for 35-40 minutes or until the pastry is golden brown and crispy.
6. Let it cool slightly before dusting with powdered sugar.

This Vegan German Apple Strudel is a heavenly dessert that captures the comforting flavors of autumn. With its delicate, flaky pastry and warm, spiced apple filling, it’s the perfect way to end a Sunday meal. Whether served with a scoop of dairy-free vanilla ice cream or enjoyed on its own, this strudel is bound to be a crowd-pleaser. It’s a wonderful treat for any occasion, and its vegan twist makes it suitable for all to enjoy!

Vegan German Sauerkraut Soup (Sauerkrautsuppe)

Vegan German Sauerkraut Soup is a hearty and tangy dish packed with the bold flavors of sauerkraut, vegetables, and a savory broth. This soup is perfect for a cozy Sunday meal, especially during the colder months. With its zesty sauerkraut base and earthy vegetables, it offers a satisfying, plant-based alternative to traditional German soups. Full of nutrients and easy to prepare, this soup will bring the authentic taste of Germany to your table.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups sauerkraut, drained and rinsed
• 1 bay leaf
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the diced carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
4. Add the sauerkraut, bay leaf, caraway seeds, and smoked paprika to the pot. Stir to combine and simmer for an additional 10-15 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This Vegan German Sauerkraut Soup is a perfect balance of tangy, earthy, and savory flavors. The sauerkraut gives the soup its distinct, bold flavor, while the tender vegetables make it hearty and comforting. It’s a dish that will warm you up from the inside out, especially on a chilly Sunday. With its simple ingredients and easy preparation, this soup is a great way to enjoy traditional German cuisine in a vegan-friendly way.

Vegan German Mushroom Soup (Vegan Pilzsuppe)

Vegan German Mushroom Soup, or Pilzsuppe, is a rich and creamy soup that’s full of earthy mushrooms, fresh herbs, and a velvety texture. This vegan version replaces traditional dairy with plant-based ingredients to create a comforting, flavorful dish. Perfect for a Sunday meal, this soup embodies the comforting flavors of German cuisine and is sure to satisfy any craving for a warm, hearty bowl of goodness.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 lb mushrooms, sliced (cremini or white button mushrooms work well)
• 4 cups vegetable broth
• 1 cup coconut milk (or any plant-based milk)
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp flour (optional, for thickening)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and sauté for another minute.
2. Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
3. If you prefer a thicker soup, sprinkle the flour over the mushrooms and stir to combine. Let it cook for 1-2 minutes.
4. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 10 minutes to allow the flavors to develop.
5. Stir in the coconut milk and chopped thyme. Simmer for another 5 minutes, and season with salt and pepper to taste.
6. Use an immersion blender to partially blend the soup for a creamier texture, or leave it as is for a chunkier version.
7. Garnish with fresh parsley and serve hot.

This Vegan German Mushroom Soup is a comforting and flavorful dish, perfect for a Sunday meal. The combination of earthy mushrooms, fragrant herbs, and creamy coconut milk creates a luxurious soup that’s both satisfying and nourishing. It’s perfect for a light lunch or dinner and can be paired with crusty bread for a complete meal. Whether you’re a mushroom lover or just looking for a warm, comforting soup, this recipe will hit the spot!

Vegan German Spätzle (Swabian Noodles)

Vegan German Spätzle are soft, egg-free dumplings that are a staple in Swabian cuisine. These tender noodles are perfect for pairing with savory gravies, sauces, or sautéed vegetables. Traditionally made with eggs, this vegan version uses plant-based alternatives to create a light and fluffy texture. Spätzle are a versatile side dish that can be enjoyed on Sundays as part of a hearty German meal or as a main course with sautéed veggies.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground nutmeg
• ¾ cup water
• 2 tbsp olive oil (or melted vegan butter)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the flour, salt, and nutmeg. Gradually add the water and olive oil, stirring until the dough comes together. It should be thick but slightly sticky.
2. Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer.
3. Using a Spätzle maker or a colander with large holes, press the dough into the simmering water. Let the noodles cook for 2-3 minutes, or until they float to the top.
4. Remove the Spätzle with a slotted spoon and set them aside.
5. If desired, heat some vegan butter or olive oil in a pan and sauté the Spätzle for a few minutes to give them a crispy golden finish.
6. Garnish with freshly chopped parsley and serve.

These Vegan German Spätzle are the perfect comfort food for a Sunday meal. Their soft, tender texture and subtle flavor make them a great accompaniment to a variety of dishes, from rich vegan gravies to roasted vegetables. With this simple recipe, you can recreate a classic German dish without any eggs, making it suitable for everyone. Whether served as a side or as a main dish, these Spätzle will add a touch of authenticity to your Sunday table.

Vegan German Cabbage Rolls (Kohlrouladen)

Vegan German Cabbage Rolls, or Kohlrouladen, are a comforting and hearty dish filled with flavorful rice, vegetables, and herbs, all wrapped in tender cabbage leaves. Traditionally a meat-filled dish, this vegan version substitutes the meat with plant-based ingredients, making it just as satisfying. The cabbage rolls are then simmered in a savory tomato sauce, creating a delicious meal perfect for a Sunday dinner.

Ingredients:

• 1 large head of cabbage
• 1 cup cooked rice (white or brown)
• 1 cup mushrooms, finely chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 cup crushed tomatoes
• 1 tbsp soy sauce
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of water to a boil. Remove the core from the cabbage and carefully peel off 8-10 large cabbage leaves. Blanch the leaves in boiling water for 2-3 minutes until softened, then set aside to cool.
2. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft and fragrant, about 5 minutes. Add the chopped mushrooms and cook until they release their moisture and become tender.
3. Stir in the cooked rice, thyme, smoked paprika, salt, and pepper. Remove from heat and set aside.
4. Place a cabbage leaf on a flat surface and spoon the rice mixture onto the center of the leaf. Roll up the cabbage, folding in the sides to secure the filling.
5. Repeat with the remaining cabbage leaves and filling.
6. In a large pot, combine the vegetable broth, crushed tomatoes, and soy sauce. Bring the mixture to a simmer, then add the cabbage rolls to the pot, ensuring they are covered with sauce.
7. Cover the pot and simmer for 30-40 minutes until the cabbage rolls are tender and fully cooked.
8. Serve the cabbage rolls hot, garnished with freshly chopped parsley.

These Vegan German Cabbage Rolls are the ultimate comfort food, perfect for a cozy Sunday meal. The combination of seasoned rice, mushrooms, and herbs wrapped in soft cabbage leaves and simmered in a savory tomato sauce is both hearty and satisfying. These cabbage rolls make a perfect meal on their own or can be served alongside mashed potatoes or crusty bread. This vegan version of a German classic is sure to be a crowd-pleaser at your Sunday dinner table!

Vegan German Lentil Stew (Linsensuppe)

Vegan German Lentil Stew (Linsensuppe) is a nutritious and hearty dish filled with earthy lentils, vegetables, and spices. This protein-packed stew is both filling and flavorful, with a comforting broth base that makes it perfect for chilly Sunday afternoons. Traditionally a simple dish made with sausage, this vegan version is just as flavorful and comforting, making it an excellent addition to your Sunday meal rotation.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 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 and cook for 5 minutes until softened. Add the carrots, celery, and garlic, and sauté for another 5 minutes.
2. Stir in the lentils, bay leaf, thyme, and smoked paprika. Add the vegetable broth and diced tomatoes, and bring the mixture to a boil.
3. Reduce the heat to low and simmer the stew for 30-40 minutes, or until the lentils are tender and the vegetables are cooked through.
4. Season with salt and pepper to taste.
5. Remove the bay leaf and serve the stew hot, garnished with freshly chopped parsley.

This Vegan German Lentil Stew is a nourishing and comforting dish that’s perfect for a Sunday meal. With its rich, hearty broth, tender lentils, and flavorful vegetables, it’s a warm and satisfying option for cooler days. The smokiness from the paprika adds depth to the stew, making it feel both rustic and satisfying. This vegan twist on the classic German lentil stew is a simple yet hearty meal that will keep you coming back for seconds!

Vegan German Beer Bread (Bierbrot)

Vegan German Beer Bread, or Bierbrot, is a rustic and flavorful bread made with beer as the key ingredient, which gives it a unique taste and texture. The beer provides natural yeast and fermentation, making this bread light and slightly tangy. It’s a no-knead recipe that’s incredibly easy to make, perfect for a Sunday dinner or as an accompaniment to soups, stews, or a vegan charcuterie board.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 ½ cups beer (a light lager or pilsner works best)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to combine.
3. Pour in the beer and olive oil, and stir until the dough comes together. If using rosemary, fold it in at this stage.
4. Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
5. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Let the bread cool for 10 minutes before removing it from the pan. Slice and serve.

Vegan German Beer Bread is a simple yet delicious addition to any meal. The beer gives the bread a subtle flavor that pairs beautifully with savory dishes, while the light, fluffy texture makes it perfect for sopping up sauces and gravies. Its rustic crust and easy preparation make it a great bread to bake on a Sunday. Whether you serve it with a hot bowl of soup, a salad, or just with some vegan butter, this bread will quickly become a favorite at your Sunday table!

Vegan German Potato Salad (Kartoffelsalat)

Vegan German Potato Salad (Kartoffelsalat) is a classic side dish that brings together tender potatoes with a tangy and savory dressing. Unlike the creamy mayonnaise-based potato salads commonly found elsewhere, the German version typically features a flavorful broth-based dressing made with mustard, vinegar, and oil. This vegan version is just as delicious and perfect for a Sunday meal or barbecue.

Ingredients:

• 2 pounds potatoes (Yukon Gold or red potatoes work best)
• 1 small onion, finely chopped
• 1 cup vegetable broth
• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the potatoes in a large pot of salted water for about 20 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool slightly before peeling and slicing them into thin rounds.
2. In a small saucepan, heat the vegetable broth over medium heat. Stir in the apple cider vinegar, Dijon mustard, olive oil, salt, and pepper. Bring the mixture to a simmer, and cook for 2-3 minutes to blend the flavors.
3. Place the sliced potatoes and chopped onions in a large mixing bowl. Pour the warm dressing over the potatoes and toss gently to combine.
4. Allow the salad to cool to room temperature, and then refrigerate for at least 1 hour before serving to let the flavors meld together.
5. Garnish with freshly chopped parsley before serving.

Vegan German Potato Salad (Kartoffelsalat) is a deliciously tangy and savory side dish that pairs well with any Sunday meal, from grilled vegetables to hearty vegan sausages. The broth-based dressing adds depth of flavor while keeping the dish light and refreshing. This version is vegan-friendly, making it perfect for a plant-based diet without sacrificing the traditional flavors. This potato salad is sure to be a hit at your Sunday gathering!

Vegan German Pretzels (Brezn)

Vegan German Pretzels (Brezn) are the iconic twisty bread rolls that are crispy on the outside and soft on the inside. Perfect for a Sunday treat, these pretzels have a unique flavor thanks to their baking soda bath, which gives them their signature brown color and texture. This vegan recipe is easy to follow and will have you making freshly baked pretzels in no time.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water
• 2 tbsp olive oil
• 1 tbsp baking soda
• Coarse sea salt for sprinkling

Instructions:

1. In a large bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
2. Add the yeast mixture and olive oil to the flour mixture, and stir 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 greased bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.
4. Preheat the oven to 450°F (230°C). Bring a large pot of water to a boil and add the baking soda.
5. Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope, then twist the rope into a pretzel shape.
6. Carefully drop each pretzel into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place them on a baking sheet lined with parchment paper.
7. Sprinkle each pretzel with coarse sea salt, then bake for 12-15 minutes, or until golden brown.
8. Let the pretzels cool slightly before serving.

Vegan German Pretzels (Brezn) are the ultimate snack or side for any Sunday meal. With their soft interior and crunchy, salty exterior, these pretzels are sure to be a crowd favorite. Enjoy them fresh out of the oven with mustard, vegan cheese, or even on their own. Baking them at home gives you the authentic German experience without the need for any animal products. Perfect for a cozy Sunday afternoon or a weekend gathering!

Vegan German Mushroom Soup (Champignon Suppe)

Vegan German Mushroom Soup (Champignon Suppe) is a creamy, rich, and comforting dish made with mushrooms, vegetable broth, and plant-based cream. This hearty soup is flavored with herbs, garlic, and onions, offering deep umami flavor. Perfect for a cold Sunday, this soup is both satisfying and nourishing, making it an ideal start to your Sunday dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced (cremini or button mushrooms work well)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 4 cups vegetable broth
• 1 cup unsweetened plant-based cream (such as oat or soy cream)
• 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 5-7 minutes until softened and fragrant.
2. Add the sliced mushrooms to the pot and cook for about 10 minutes, or until they release their moisture and begin to brown.
3. Stir in the dried thyme, marjoram, salt, and pepper. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches.
5. Once the soup is blended, stir in the plant-based cream and adjust seasoning if necessary. Heat for a few more minutes until warmed through.
6. Serve hot, garnished with freshly chopped parsley.

Vegan German Mushroom Soup (Champignon Suppe) is a rich and comforting dish that captures the essence of German cuisine in a plant-based form. The creamy texture and earthy mushroom flavor make it a perfect choice for a Sunday meal, and it’s quick and easy to prepare. Whether served as a starter or a main dish with crusty bread, this vegan mushroom soup is a delicious way to warm up and enjoy the flavors of Germany without the need for dairy.

Vegan German Cabbage Rolls (Kohlrouladen)

Vegan German Cabbage Rolls (Kohlrouladen) are hearty and comforting, filled with a delicious mixture of seasoned rice, lentils, and vegetables, then wrapped in tender cabbage leaves and simmered in a savory tomato sauce. This traditional German dish is perfect for a Sunday meal, offering a satisfying plant-based version of a beloved comfort food. The cabbage rolls are easy to prepare and can be made ahead for a stress-free meal.

Ingredients:

• 1 large head of green cabbage
• 1 cup cooked brown rice
• 1 cup cooked lentils (green or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil

Instructions:

1. Bring a large pot of water to a boil. Carefully remove the cabbage leaves by cutting out the core and loosening the leaves. Blanch the leaves in the boiling water for 1-2 minutes until they become tender, then drain and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the grated carrot, tomato paste, thyme, paprika, salt, and pepper, and cook for another 2-3 minutes.
3. In a large bowl, combine the cooked rice, lentils, and the sautéed vegetable mixture. Mix well until the filling is evenly combined.
4. Take one cabbage leaf and place about 2-3 tablespoons of the filling in the center. Fold in the sides and roll the leaf tightly around the filling. Repeat with the remaining cabbage leaves and filling.
5. In a large pot, combine the vegetable broth and diced tomatoes. Place the cabbage rolls seam-side down in the pot. Bring the mixture to a simmer and cover. Let the rolls cook for 45-50 minutes, checking occasionally to ensure they don’t burn.
6. Once the cabbage rolls are cooked through and tender, serve them hot with the tomato sauce spooned over the top.

Vegan German Cabbage Rolls (Kohlrouladen) are a perfect Sunday comfort food, combining hearty lentils, rice, and vegetables wrapped in cabbage and simmered in a flavorful tomato sauce. These cabbage rolls are both filling and nutritious, offering a satisfying plant-based alternative to the classic German version. They’re great for meal prepping, as the flavors deepen after a day or two in the refrigerator. Serve them with crusty bread for a wholesome, traditional German meal without any animal products.

Vegan German Red Cabbage (Rotkohl)

Vegan German Red Cabbage (Rotkohl) is a traditional side dish that perfectly complements hearty German meals. This dish features sweet and tangy flavors with a balance of vinegar, apples, and spices, making it the perfect pairing for vegan sausages, mashed potatoes, or even a vegan schnitzel. The slow-cooked red cabbage becomes tender and rich in flavor, making it a wonderful accompaniment for any Sunday dinner.

Ingredients:

• 1 medium head of red cabbage, shredded
• 1 large apple, peeled, cored, and sliced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp ground cinnamon
• 2 cloves
• 1 bay leaf
• 1 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
2. Add the shredded cabbage and sliced apple to the pot and stir to combine with the onions.
3. Stir in the apple cider vinegar, sugar, cinnamon, cloves, and bay leaf. Pour in the vegetable broth, and season with salt and pepper.
4. Bring the mixture to a simmer, then cover and reduce the heat to low. Let the cabbage cook for 45-60 minutes, stirring occasionally, until it becomes tender and the flavors have melded together.
5. Remove the bay leaf and cloves before serving.

Vegan German Red Cabbage (Rotkohl) is a flavorful and vibrant side dish that is the perfect complement to any German-inspired meal. Its balance of sweetness from apples, acidity from vinegar, and aromatic spices creates a harmonious flavor profile. This dish is a wonderful addition to your Sunday meal spread, and it pairs well with a variety of vegan mains. The slow-cooked cabbage also makes great leftovers, as the flavors continue to develop the next day, making it a dish worth preparing in advance.

Vegan German Spaetzle

Vegan German Spaetzle is a type of soft eggless dumpling that is a staple in German cuisine. Made from a simple dough of flour, water, and salt, these tender dumplings are perfect for soaking up sauces and gravies. This vegan version of spaetzle is easy to make and can be paired with a variety of dishes, including stews, roasts, or as a side with sauerkraut or mushroom gravy.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• ¾ cup water (more if needed)
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the flour and salt. Gradually add the water, stirring constantly until a smooth, sticky dough forms. You may need to add more water to achieve the right consistency, but the dough should not be too runny.
2. Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough into the boiling water. Alternatively, you can spoon small amounts of the dough into the water.
3. Once the spaetzle float to the surface (about 2-3 minutes), remove them with a slotted spoon and transfer them to a bowl of warm water.
4. Once all the dough has been boiled, heat the olive oil in a large skillet over medium heat. Add the spaetzle and sauté for 5-7 minutes until they become golden brown.
5. Garnish with chopped fresh parsley and serve.

Vegan German Spaetzle is a simple yet satisfying dish that’s perfect for a Sunday meal. The tender dumplings are light yet hearty and provide the perfect vehicle for soaking up flavorful sauces and gravies. Whether served alongside vegan sausages, mushroom gravy, or sautéed vegetables, spaetzle brings an authentic German touch to your meal. This dish is quick to prepare and can be customized with different seasonings, making it a versatile addition to your plant-based menu.

Note: More recipes are coming soon!