German vegetarian recipes
28 German vegetarian recipes, each written for this site and each saying what its method turns on.
- Aachener Printen, sourced from Germany. A blockade took the honey away, so the sweetener is sugar-beet syrup and it stayed that way. vegetarian.
- Allerheiligenstriezel, sourced from Germany. It is the plaited one, and the article's own comparison is an unplaited cake with a similar recipe. Egg, vegetarian.
- Apfelküchle, sourced from Germany. The batter is closer to a pancake than a fritter, and the article has it as a whole meal. Egg, vegetarian.
- Baumkuchen, sourced from Germany. Every layer is browned before the next is poured, and the lift comes from eggs because there is no baking powder in it. Egg, vegetarian.
- Bethmännchen, sourced from Germany. Three almonds, because the fourth was taken off when a son died. Egg, vegetarian.
- Bienenstich, sourced from Germany. The almond topping goes on before it bakes, and the cake is split only once it is cold. Egg, vegetarian.
- Black Forest gateau, sourced from Germany. The kirsch is one of the six main ingredients, not a flavouring you can leave out and keep the dish. Egg, vegetarian.
- Bremer Klaben, sourced from Germany. It is the one that is not dusted with sugar afterwards, and that is the stated difference. vegetarian.
- Brenntar, sourced from Germany. The flour is roasted before it is cooked, and the names record what happens if you roast it too far. vegetarian.
- Buchteln, sourced from Germany. They are baked touching in one pan so they stick together and are pulled apart. Egg, vegetarian.
- Buckwheat gateau, sourced from Germany. The layer between the cakes is yoghurt and cranberries rather than cream. Egg, vegetarian.
- Butterkuchen, sourced from Germany. The holes are flakes of butter that melted out, and the trade minimum is 30 parts butter to 100 of flour. Egg, vegetarian.
- Dampfnudel, sourced from Germany. The bottom fries to a crust as the liquid boils away and the tops stay white. Egg, vegetarian.
- Dominostein, sourced from Germany. Four layers built down from a gingerbread base, made as a cheap stand-in for a praline. vegetarian.
- Donauwelle, sourced from Germany. The cherries sink as it bakes and drag the chocolate layer down with them, which is the wave. Egg, vegetarian.
- Eierschecke, sourced from Germany. Three layers, because the name is a garment that had three parts. Egg, vegetarian.
- Fanta cake, sourced from Germany. Part of the rise is the fizz in the drink, which the article says outright. Egg, vegetarian.
- Frankfurter Kranz, sourced from Germany. The name is protected and it requires buttercream, so a margarine one must be called something else. Egg, vegetarian.
- Franzbrötchen, sourced from Germany. Each slice is pressed in the middle with a spoon handle so the filling squeezes out at the sides. vegetarian.
- Lebkuchen, sourced from Germany. The dough is stored for weeks before baking and ferments while it waits. vegetarian.
- Pretzel, sourced from Germany. The dip before baking is what makes the skin, not the oven. vegetarian.
- Pumpernickel, sourced from Germany. It bakes for sixteen hours or more in a lidded tin, and the colour is the bake, not an additive. vegan.
- Quarkkäulchen, sourced from Germany. Two parts mashed potato to one part quark, and it is fried as pancakes rather than boiled. Egg, vegetarian.
- Sauerkraut, sourced from Germany. Nothing goes in but cabbage and salt, because the bacteria are already on the leaves. vegan.
- Semmelknödel, sourced from Germany. Stale bread is softened with hot milk, and the breadcrumb is a correction for how dry it was. Egg, vegetarian.
- Serviettenknödel, sourced from Germany. The same dough as semmelknödel, rolled in a cloth and steamed as one log, then sliced. Egg, vegetarian.
- Spätzle, sourced from Germany. The dough is scraped off a wet board into the water, and the eggs are counted by the servings. Egg, vegetarian.
- Stollen, sourced from Germany. The butter and sugar go on the instant it leaves the oven, and that is what makes it keep. Egg, vegetarian.
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