Hello everyone! Oktoberfest is upon us and I have really enjoyed veganizing a few German recipes! There will be more to come! After looking at, what felt like, hundreds of recipes of German food and specifically Oktoberfest food I decided to make my own version of a potato/cabbage/sausage stew and make it vegan-friendly.
Although I don’t live in Germany, I do have German ancestors. I use that fact as a rationalization to explain my almost unhealthy love of potatoes and vinegar. I will choose those two things over almost anything and find a way to put those into, on top, over, and part of a lot of things – my soups, cooked spinach/kale/greens, sauces, stuffed potatoes, and more. With that being said there are a few family recipes I’ll eventually make and take pictures of to put on here that I have made vegan. This one is particularly for Oktoberfest since it uses an Oktoberfest bier (or beer).
Something I learned from reading this, was that for it to be an authentic “Oktoberfest” beer it has to be made in Munich. I also learned that the beer is made in the spring time, to be consumed throughout the summer, and the last of it to be finished off in… Oktober. I also learned from Wiki that Oktoberfest originally started on October 12, 1810 with a marriage celebration, and there have been only a few years that it has not been held for various reasons. Since then they’ve changed it to being the last few weeks of September, ending the first weekend in October since the weather is usually better and it’s the end of summer/beginning of fall to finish off the spring/summer beer.
It smelled so good while I was cooking it and it tasted fantastic, especially since I finished it off with apple cider vinegar. Enjoy!
Oktoberfest Beer Stew