11 German Vegetarian Main Dishes - German Vegetarian Food
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Recipes in this Video
10 recipes
Ingredients
- ●1 cup fresh parsley, chopped
- ●1 cup fresh chives, chopped
- ●1 cup fresh dill, chopped
- ●1 cup fresh basil, chopped
- ●1 cup sour cream
- ●1 cup plain yogurt
- ●2 tbsp lemon juice
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●4 hard-boiled eggs, quartered
Instructions
- 1In a large mixing bowl, combine the chopped parsley, chives, dill, and basil.
- 2Add the sour cream and plain yogurt to the herbs and mix well until combined.
- 3Stir in the lemon juice, salt, and black pepper, adjusting seasoning to taste.
- 4Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
- 5While the sauce is chilling, prepare the hard-boiled eggs by boiling them for about 10 minutes, then cooling them in ice water.
- 6Once the eggs are cool, peel and quarter them.
- 7To serve, place the chilled green sauce on a plate or in a bowl.
- 8Arrange the quartered hard-boiled eggs on top of the green sauce or serve them on the side.
- 9Garnish with additional herbs if desired and serve cold.
Equipment
mixing bowlwhiskknifecutting board
Ingredients
- ●1 cup sour cream
- ●1/2 cup mayonnaise
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh chives, chopped
- ●1/4 cup fresh dill, chopped
- ●1/4 cup fresh basil, chopped
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●4 large celery roots (celeriac)
- ●1 cup all-purpose flour
- ●2 eggs, beaten
- ●1 cup breadcrumbs
- ●vegetable oil for frying
Instructions
- 1Prepare the green sauce by mixing sour cream, mayonnaise, parsley, chives, dill, basil, lemon juice, salt, and pepper in a bowl. Set aside in the refrigerator to chill.
- 2Peel the celery roots and slice them into 1/2 inch thick rounds.
- 3Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4Dredge each celery slice in flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs.
- 5In a large skillet, heat vegetable oil over medium heat for frying.
- 6Once the oil is hot, carefully add the breaded celery slices in batches, frying until golden brown on both sides, about 3-4 minutes per side.
- 7Remove the fried celery schnitzels and place them on paper towels to drain excess oil.
- 8Serve the celery schnitzels hot with the chilled green sauce on the side.
Equipment
mixing bowlshallow dishesskilletpaper towels
Ingredients
- ●1 kg potatoes
- ●250 g quark
- ●2 tbsp fresh chives, chopped
- ●1 tbsp fresh dill, chopped
- ●1 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp lemon juice
Instructions
- 1Wash and peel the potatoes, then cut them into halves or quarters depending on their size.
- 2Place the potatoes in a large pot and cover them with water. Add 1 tsp of salt to the water.
- 3Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
- 4While the potatoes are cooking, prepare the quark mixture. In a bowl, combine the quark, chopped chives, dill, olive oil, lemon juice, salt, and pepper. Mix well until smooth.
- 5Once the potatoes are cooked, drain them and let them cool slightly.
- 6Serve the warm potatoes on a plate and top with the quark mixture. You can also serve the quark on the side for dipping.
- 7Garnish with additional chives or dill if desired.
Equipment
large potmixing bowlcolanderserving plates
Ingredients
- ●1 kg potatoes
- ●250 g quark
- ●4 tbsp flaxseed oil
- ●1 tbsp fresh chives, chopped
- ●1 tbsp fresh parsley, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Wash the potatoes thoroughly and place them in a pot of salted water.
- 2Bring the water to a boil and cook the potatoes for about 20-25 minutes, or until tender.
- 3Once cooked, drain the potatoes and let them cool slightly before peeling them.
- 4In a bowl, mix the quark with flaxseed oil, salt, and black pepper until smooth.
- 5Chop the fresh chives and parsley, and fold them into the quark mixture.
- 6Slice the peeled potatoes into halves or quarters, depending on their size.
- 7Serve the warm potatoes topped with the quark mixture and a sprinkle of additional herbs if desired.
Equipment
potbowlknifecutting board
vegetarian
Ingredients
- ●500g fresh spinach
- ●200ml cream
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●2 tbsp butter
- ●1/2 tsp nutmeg
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Wash the spinach thoroughly and remove any tough stems.
- 2In a large pot, melt the butter over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for another minute until fragrant.
- 5Add the spinach to the pot and cook until wilted, about 3-4 minutes.
- 6Pour in the cream and stir to combine with the spinach mixture.
- 7Season with nutmeg, salt, and pepper to taste.
- 8Simmer for an additional 5 minutes, allowing the flavors to meld.
- 9Remove from heat and serve warm as a side dish.
Equipment
large potwooden spoonknifecutting board
Ingredients
- ●2 medium kohlrabi, peeled and sliced
- ●2 cups milk
- ●3 tbsp butter
- ●3 tbsp all-purpose flour
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1/2 cup grated cheese (optional)
- ●1/4 cup breadcrumbs (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a pot, bring salted water to a boil and add the sliced kohlrabi. Cook for about 5-7 minutes until slightly tender, then drain and set aside.
- 3In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.
- 4Gradually add the milk to the roux, whisking constantly until the mixture thickens and is smooth.
- 5Season the béchamel sauce with salt, black pepper, and nutmeg. If using, stir in the grated cheese until melted and well combined.
- 6In a baking dish, layer the cooked kohlrabi slices and pour the béchamel sauce over them, ensuring they are well covered.
- 7If desired, sprinkle breadcrumbs on top for a crunchy texture.
- 8Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- 9Remove from the oven and let it cool for a few minutes before serving.
Equipment
potsaucepanwhiskbaking dish
Eier in Senfsoße, or Eggs in Mustard Sauce, is a traditional German dish that showcases the country's love for hearty, comforting meals. Often enjoyed in homes and restaurants alike, it reflects the resourcefulness of German cuisine, turning simple ingredients into a flavorful dish. Today, variations can be found across Germany, with some regions adding their own twist, making it a beloved comfort food.
Ingredients
- ●eggs
- ●mustard
- ●butter
- ●onion
- ●chicken broth
- ●heavy cream
- ●white wine
- ●lemon juice
- ●parsley
- ●salt
- ●black pepper
Instructions
- 1Boil water in a pot and gently add eggs. Cook for 9-12 minutes until hard-boiled.
- 2Remove eggs from pot and cool under cold running water. Peel and set aside.
- 3Melt butter in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- 4Stir in mustard and cook for 1-2 minutes until fragrant.
- 5Pour in white wine and chicken broth, bringing to a simmer for 5 minutes.
- 6Reduce heat and stir in heavy cream, mixing well until combined.
- 7Add lemon juice, salt, and black pepper to taste.
- 8Carefully add peeled eggs to the sauce, coating them gently.
- 9Simmer for an additional 2-3 minutes to heat through.
- 10Garnish with chopped parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
white wine
Healthier: white grape juice
Cheaper: apple cider vinegar
White grape juice adds sweetness without alcohol
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is heart-healthy and lower in saturated fat
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories and suitable for vegetarians
Techniques
boilingsautéingsimmering
Equipment
potskilletwhiskmeasuring cupsspatula
🌶️🌶️🌶️LowContains Alcoholeggsdairy
Also Known As
Eggs in Mustard Sauce
Ingredients
- ●2 lbs fresh asparagus
- ●1/2 cup unsalted butter
- ●1/4 cup lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 egg yolks
- ●1 tbsp Dijon mustard
- ●1 tbsp water
- ●1/2 cup heavy cream
Instructions
- 1Trim the tough ends off the asparagus and rinse them under cold water.
- 2In a large pot, bring salted water to a boil and add the asparagus. Cook for about 3-5 minutes until tender but still crisp.
- 3Remove the asparagus from the pot and place it in a bowl of ice water to stop the cooking process. Drain and set aside.
- 4In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in lemon juice, salt, and pepper. Set aside.
- 5For the Hollandaise sauce, in a heatproof bowl, whisk together egg yolks, Dijon mustard, and water.
- 6Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and becomes pale.
- 7Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy. Remove from heat and stir in heavy cream.
- 8To serve, arrange the asparagus on a plate and drizzle with either the melted butter or Hollandaise sauce.
Equipment
large potsmall saucepanheatproof bowlwhiskice water bowl
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/4 tsp nutmeg
- ●3 large eggs
- ●1/2 cup milk
- ●1 cup grated cheese (Emmental or similar)
- ●1 medium onion, sliced
- ●2 tbsp butter
- ●1/4 cup chopped fresh parsley (for garnish)
Instructions
- 1In a large bowl, mix the flour, salt, and nutmeg together.
- 2In a separate bowl, whisk together the eggs and milk until well combined.
- 3Gradually add the egg mixture to the flour mixture, stirring until a smooth batter forms.
- 4Bring a large pot of salted water to a boil.
- 5Using a spaetzle maker or a colander, press the batter into the boiling water in small portions.
- 6Cook the spaetzle for about 2-3 minutes or until they float to the surface, then remove them with a slotted spoon and set aside.
- 7In a skillet, melt the butter over medium heat and sauté the sliced onions until golden brown.
- 8In a large baking dish, layer half of the cooked spaetzle, half of the sautéed onions, and half of the grated cheese. Repeat the layers with the remaining ingredients.
- 9Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is melted and bubbly.
- 10Garnish with chopped parsley before serving.
Equipment
large bowlwhiskpotslotted spoonskilletbaking dishspaetzle maker or colander
This dish is a comforting pasta recipe that combines the earthy flavors of mushrooms with a rich cream sauce, popular in various European cuisines.
Ingredients
- ●250g bandnudeln (wide noodles)
- ●200g mixed mushrooms (e.g., champignons, shiitake)
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●200ml heavy cream
- ●2 tbsp olive oil
- ●1 tsp dried thyme
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley for garnish
Instructions
- 1Cook the bandnudeln according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the mixed mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
- 6Sprinkle in the dried thyme, salt, and black pepper, stirring to combine.
- 7Pour in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-5 minutes.
- 8Add the cooked bandnudeln to the skillet, tossing to coat the noodles in the creamy mushroom sauce.
- 9Cook for an additional 2 minutes to heat through, adjusting seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
large potskilletcolanderwooden spoonknifecutting board
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