I'm not German but I love love love Oktoberfests! I mean what's not to love? Polka dancing, pretzels, cheap random imported beers, sauerkraut, beer brats (vegan of course) and all kinds of other awesome-ness. When we were in Budapest we hid out from a biblical thunderstorm in a German-fest tent (not an Oktoberfest but it had the same vibe) and watched some pretty amazing accordion* accompanied karaoke. Of course in Budapest around May Day festivals aren't hard to find but it was one of the best nights we had there during one of the best weeks ever. This month we're going to be Deutsching it up with a handful of vegan recipes to help you rock-toberfest!
In America, we're used to our potato salad chilled and with more mayo than potato but in Germany there is a very popular dish called Kartoffelsalat that is actually a potato salad served warm and with bacon.We made our own tweaks of course on Betty's Recipe to make it our own vegan noms and so you can add this side to your party with some Roasted Vegan Black Pepper Beer Brats (recipe also included)! I know! two recipes in one day! It's OK to say "Hölle ja!" right now.
|You would think in Germany they would call this "Das Gutes" but they don't. Silly Germans.|
You ready to Rock-toberfest?
- 8 to 10 Small Red Potatoes (quartered - we used some really small ones)
- 1/2 Large Red Onion (diced)
- 1 Tablespoon Whole Wheat Flour
- 1 teaspoon Sugar
- 1 Tablespoon Braggs
- 1/2 teaspoon Onion Powder
- 1 teaspoon Nutritional Yeast
- 1 Tablespoon Fresh Thyme Leaves
- 2 Tablespoons Olive Oil
- 3 Dashes Liquid Smoke
- 1/2 teaspoon Celery Seed
- 1/2 teaspoon Dijon Mustard (of you want it spicy)
- 1/4 Cup White Wine
- 1 Tablespoon Water
- 1/2 teaspoon Apple Cider Vinegar
- 1/3 Cup Raw Baby Spinach
- 1/4 Cup Vegan Bacon Bits (like Bac-os - read your labels to make sure your brand is Vegan because companies change their ingredients all the time)
- Salt & Pepper to taste
Boil your Potatoes till they are tender. Drain and let cool a little while you make the rest. It will help firm them up a little but before they go in the salad.
Heat Olive Oil and Liquid Smoke in your geliebt cast iron skillet on a medium heat.Once your Oil is hot, toss in Onions and cook until they begin to get tender. Then add Flour, Sugar, Onion Powder, Braggs, Celery Seed, Dijon Mustard (optional) and Nutritional Yeast and mix with spatula until blended.
Add Potatoes and cook while flipping and mixing occasionally. You want to get an even coating on your Potatoes. Be careful so your Potatoes don't fall apart.
Add Wine, Water, Vinegar, Thyme and Spinach. Continue to cook while flipping and mixing occasionally. When you liquid is about half way cooked off, add Vegan Bacon Bits. Continue to cook until the liquid cooks away enough to make a light sauce.
Toss a little Salt & Pepper on to taste!
- 1 Package Vegan Beer Brats (defrosted - we used Tofurky but there is also Field Roast's Apple Sage Sausages)
- 1/2 Large Red Onion (sliced)
- 1 Tablespoon Whole Black Pepper Corns
- 1/2 Cup Your Favorite Beer
- 2 Tablespoons Olive Oil
- 2 Dashes Liquid Smoke
- 1 teaspoon Onion Powder
Heat your oven to 400.
In a small glass baking dish, mix Beer, Oil, Liquid Smoke, Black Pepper Corns and Onion Powder. Then add Beer Brats and use a spoon to make sure they get an even coating of the Beer Mix. Place Red Onion slices over the Brats. Place in the oven for 15 minutes. In the same way that some people like burgers BBQed to different levels so keep an eye on your Brats and pull them out when they browned to your preference.
Then use a spatula to move the Onions to be under the Brats. Rotate the Brats so that the darker side is underneath. Use a spoon to "bast" the Brats with the Beer Mix. Place in the oven for another 15 minutes.
Bast the Brats again and rotate them and put back in the oven. Remember to pull out your Brats when they reach your preferred level of "brown".
Serve with some Sauerkraut, Mustard, Pickles... whatever! Go nuts. I will brag a little bit here that another reason I'm really excited about our Vegan Oktoberfest is that it gives us an excuse to take advantage of living in Brooklyn... a magical land of Old School Jewish Delis! Where the pickles are the size of free-range corgis!
PS - I wish it was a tradition to give presents for Oktoberfest because I LOVE this!
|BFF Pretzel & Mustard Necklaces|
* Accordions are so cool!
** Pleather Leiderhosen - obviously.
Hell yeah! I love Ridgewood (technically Queens) and Greenpoint for pickle searching!ReplyDelete
The beer brats look great with the onions on top. Hell, the potato salad looks great too. I'm going to say hell again for the hell of it!
Heck yes! I'm from WI where German heritage is very common (our state dance is the polka). Love brats and Oktoberfest! Sadly, I can only find vegan beer brats at the most well stocked of grocers. They are just not popular enough in Upstate NY.ReplyDelete
bratwurst mit sauerkrautReplyDelete
and a weissbier- weizenbier-
sauerkraut kannste auch mit Apelschnitze
und white wine kochen-
oder champaner sauerkraut wie in Frankreich-
goode nacht its highnoon
The potato salad looks extra awesome!ReplyDelete
Also, I love all those cute food necklaces.
I love me somre 'kraut & pickles- you must hit up the Polish food markets in Greenpoint for both!! And little pretzel/ mustard necklace? too cute & way appropriate.ReplyDelete
Nicely done! I've never tried Tofurky's beer brats, but your photo makes them look so amazing, I think they might be in my near future.ReplyDelete
I've always preferred German Potato Salad, much to my southern mom's dismay. Your version looks delicious, and like it would be perfect with some brats and sauerkraut!ReplyDelete
This is a german potatoe salad,but not a typical bavarian one..the original bavarian is without bacon and with an other mustard.ReplyDelete
You have the cooked potatoes,peel them,make thick slices from the still warm potatoes.
Than you add dill pickle 'water', the liquid from the dill pickles in which you mix sweet mustard..the real bavarian sweet mustard you use for Weisswürste, finely chopped gherkins(dill pickles), raw finely chopped yellow onions, add oil and vegetable stock powder(normally pork or beef stock is used but mymomlways used vegetable stock) to the solution, maybe some apple vinegar, fresh crushed black pepper..
..and that you pour over the still warm potatoes,mixing it and breaking the potatoes a bit up so they thicken the liquid.
the bavarian krautsalat- cole slaw salad in turn is with vinegar and bacon marinade...no mayo.
Also the sauerkraut is often cooked with bacon-rind..the chewy skin from smoked bacon you can not eat but use for making stock
The comment above is one of the most obnoxious comments I have ever seen on a blog ever! Seriously if you know so much write your own fucking blog.ReplyDelete
Annie - I love this recipe! You rock!