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Oktoberfest Recipes
Oktoberfest, well known as a celebration of good German beer and pork sausages, is one of the world's largest annual festivals held in Germany and is also celebrated in many cities around the world. A weekend of beer and bratwurst can really pack on the pounds and leave you feeling less than your best. But with these vegetarian Oktoberfest recipes, you can enjoy hearty German foods that won’t leave you feeling like an overstuffed sausage.Help your health by celebrating a vegetarian Oktoberfest! Check out our featured recipes to get your Oktoberfest feast cooking.
Beer-Basted Tofurky Beer Brats with Caramelized Onions and Hot Mustard
3 oz. canola oil 2 yellow onions, peeled, quartered, and sliced thin
Salt and pepper, to taste
2 oz. hot mustard
8 Tofurky Beer Brats
4 oz. Oktoberfest beer
Heat the oil in a large skillet and add the sliced onions. Sauté over low heat until browned, soft, and caramelized. Season with the salt and pepper. Stir in the hot mustard. Set aside. On a grill, cook the sausages, basting with beer every few minutes. Serve the grilled brats with the caramelized onions.
Makes 4 servings
Sautéed Green Apples and Leeks
2 large leeks, white parts only, thoroughly rinsed
2 tsp. margarine, preferably unsalted
2 large Granny Smith apples, cored and thinly sliced
Salt and pepper, to taste
Cut the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well and dry. Cut into thin strips, about 2 inches long.
In a medium skillet over medium heat, melt 1 tsp. of the margarine. Add the leeks and cook until soft, about 3 minutes. Remove from the pan and set aside.
In the same pan, melt the remaining 1 tsp. of margarine and add the apple slices. Turn the heat to high and cook until the apples are lightly browned and softened, about 3 minutes.
Return the leeks to the pan and toss together to combine. Serve immediately.
Makes 4 servings
German Potato Salad
4 large potatoes, scrubbed
1 Tbsp. canola oil
5 slices Lightlife bacon strips
2 Tbsp. Florida crystals or unrefined sugar
1 Tbsp. all-purpose flour
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
Salt and pepper, to taste
Boil the potatoes until tender but still firm. Set aside to cool completely, then coarsely dice.
Heat the oil in a skillet and cook the Lightlife bacon until crispy. Crumble the bacon, set aside in a separate container, and reserve the oil.
In the same skillet, put the Florida crystals, flour, water, and vinegar. Stir to combine, and cook until thickened.
Once this dressing is thickened, add the potatoes, “bacon,” and green onions to the skillet and stir to coat the potatoes. Keep cooking until everything is heated through and season with salt and pepper. Serve hot.
Makes 4 servings
German Chocolate Cake
For the cake:
6 oz. dried apricots, diced
6 oz. water
3 Tbsp. egg replacer
3/4 cup water
3 cups sugar
3 cups all-purpose flour
1 1/4 cups cocoa
3 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups soy or oat milk
3 tsp. white vinegar
2 tsp. vanilla
For the icing:
2 cups oat milk
2 cups sugar
1 1/2 tsp. vanilla
5 Tbsp. cornstarch
1/4 cup water
2 cups coconut flakes
2 cups walnuts or pecans, chopped
Soak the apricots in the 6 oz. water until soft, then purée the apricot-water mixture. Whisk together the egg replacer and the 3/4 cup water until foamy. Place the apricot purée, egg replacer, and sugar in a large bowl and mix with an electric mixer until light in color.
Sift together the flour, cocoa, baking soda, baking powder, and salt. Add to the apricot mixture and mix. Stir together the soy milk, white vinegar, and vanilla and let stand for about 10 minutes. Add to the apricot mixture and mix until smooth and well blended.
Preheat the oven to 350°F. Lightly grease and flour three 11x2-inch round cake pans. Line the bottoms of the pans with parchment paper. Divide the cake batter evenly among the three pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely before removing the cakes from the pans.
To make the icing, combine the oat milk, sugar, and vanilla in a saucepan and heat, stirring, until the sugar is dissolved. Mix together the cornstarch and water to form a paste. Add to the oat milk mixture in a thin stream, stirring until thickened. Remove from the heat. Add the coconut flakes and nuts and stir until cool. Ice one layer of the cake at a time until all three layers are assembled. Pour the remaining icing over the top of the cake. Work it down the sides, using your hands to press the icing into the sides of the cake.
Makes 1 3-layer cake
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