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Old 11-02-2015, 12:07 PM   #1
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Default Veganized German Meal

We celebrate Reformation Day on October 31st each year, and I always make a veganized German meal. I usually make pretty much the same things each year, though sometimes I change things a bit. Here's what we ate! If you have any suggestions for German food for next year's celebration, I would be glad to hear them!

(I posted about our meal on facebook and am copying and pasting here what I wrote there. The links are to my facebook page.)

German "Honey" [Agave Nectar] Cookies
I made a German meal last night in celebration of Reformation Day. I'm afraid that if someone from Germany sees the recipes I used they might laugh or shake their head. But we sure do love our veganized German meals! smile emoticon One thing we had last night was German Honey Cookies -- but they are made with agave nectar, so I guess they are German Agave Nectar Cookies? wink emoticon My 14-year-old daughter made the cookies, and they turned out really well! She followed the directions in the linked-to recipe, but here are the ingredients she used, and they were baked for about 10 minutes instead of 12-15 minutes:

3/4 cup turbinado sugar
1 cup Earth Balance
1 cup agave nectar
Enough Ener-G egg replacer to substitute for 2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
4 cups white whole wheat flour
1 teaspoon ground ginger
German Cucumber Salad with Sour Cream
German Cucumber Salad with Sour Cream:

I pretty much used that recipe for the most part, but I used Tofutti Sour Supreme instead of dairy sour cream, and I used rice milk in place of dairy milk. And I used my good ol' reliable apple cider vinegar instead of white vinegar.
Sausage, Sauerkraut & Apples
Sausage, Sauerkraut & Apples: No one got a good, clear picture of this (the lighting wasn't good), but it's not really pretty anyway. It was good, though maybe a bit strongly vinegar-ish, because I read the recipe wrong. Gulp. lol I made it in the crockpot. I used this recipe pretty much , but where it says "apple juice or cider" I added "apple cider vinegar"!! LOL! And I used 2 granny smith apples (and the recipe calls for 3 apples). Next year I'll add 3 apples and use apple juice instead of apple cider vinegar. *blush* smile emoticon And, of course, I didn't use regular sausage; instead I used Tofurkey's Kielbasa.
Authentic German Potato Salad
These are two pictures of the same thing taken with different cameras (by my two daughters): it's "Authentic German Potato Salad". . . at least that is what the recipe I used was called. wink emoticon Here are the ingredients I used:

3 pounds diced red potatoes with their skin left on boiled until tender (the recipe I'm linking to below called for 3 cups. . . I made much more, obviously)

Diced and cooked Benevolent Bacon
1 cup chopped and sauteed onions
1 teaspoon salt
1/8 teaspoon pepper

I don't remember how much liquid I used, but it was enough so that the potatoes were nice and moist. The liquid mixture was made of water with vegetarian (vegan) chicken broth powder added, apple cider vinegar, and turbinado sugar.

I think I used maybe a cup of strong broth, a cup of vinegar and a half cup of sugar. . . but that's a guess. I didn't make enough of the liquid mixture at first and had to add more.

I sprinkled some chopped green onions and parsley on top.
German Onion Pie
German Onion Pie is something else we had on the menu for Reformation Day! smile emoticon Here's the recipe I used and veganized:

These are the ingredients are used to the best of my memory (amounts are approximate!). (I doubled the recipe above as much as possible -- next year I need to buy more veg bacon or make my own.)

Diced Benevolent Bacon (by Sweet Natural Foods)
4 cups peeled and chopped onions

I blended these ingredients together in the food processor until smooth:
1 tub of firm tofu -- this ingredient is being used as an egg and sour cream replacer
1 1/2 cups Tofutti Sour Supreme
4 tablespoons white whole wheat flour
1 teaspoon of sea salt
1/2 teaspoon pepper
2 tablespoons of apple cider vinegar (to help "sour" the tofu) -- I'm not sure of the exact amount; I just poured it in directly from the bottle.

2 store-bought crusts

I cooked the veg bacon and then the onions. I pricked the bottom of the crusts, then I put the veg bacon and onions in the bottom, dividing them between the two crusts. Then I poured the sour cream/tofu mixture over the top, dividing the mixture between the two crusts. I baked 15 minutes at 400 and then about 20 minutes 350.
German Cabbage Muffins
I also made German Cabbage Muffins. We joke about them every year when I make them, pretending like we are all looking forward to them *so* much, when actually I like them quite a bit, but most of the other people in our family don't like them quite as much as I do. wink emoticon Anyway, they turned out extra good this year! Woohoo! Here are the ingredients I used:

1 3/4 cups white whole wheat flour
2 teaspoons celery seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups grated cabbage
some sea salt -- I can't remember how much, but I used less then it called for
Enough Ener-G egg replacer to substitute for 2 eggs
1 tablespoon turbinado sugar
3/4 cup rice milk
Some cooked diced onions -- maybe about 2 tablespoons (?); I had leftover cooked onions that I had prepared for something else, and I just put some in the muffin batter without really measuring it.
6 tablespoons (approximate) of melted Earth Balance
1 tablespoon of apple cider vinegar (approximate amount)

I mixed most of the wet ingredients, then I added in the dry ingredients, then the apple cider vinegar. I cooked them on 375 for about 25 minutes.

This is the recipe I used and veganized and modified:
~ Jeri

Vegan mom to my vegan kiddos DD1 (24), DS1 (21), DD2 (18), and DS2 (15)
And wife to my gentle DH for 26 years and counting

Instagram: gentleveganrunner

Last edited by flowermama; 11-02-2015 at 01:36 PM.
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