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
- Olive Oil
- 2 Field Roast Frankfurters, sliced (If making this two ways, you can always toast up German sausages and have them on the side for your carnivores)
- Dash of liquid smoke
- 1 1/2 – 2 onions, sliced in rings
- 1/2 head of cabbage, sliced
- 1/4 – 1/2 tsp caraway seeds
- Salt and Pepper
- 2 garlic cloves, minced
- 1 12oz bottle of Oktoberfest Beir
- 2 russet potatoes, chopped
- 2 1/2 cups water
- 1 “chicken” bouillon cube
- Apple cider vinegar (ACV), to top with
- Flat leaf parsley, chopped, to top with
- Heat some oil in the medium soup pan until warm, add the sliced vegan frankfurters and the dash of liquid smoke. Toast the frankfurters until they are browned, adding oil if needed. Some of the vegan sausages will soak up a lot of oil so just slowly keep adding if you need to to make sure it’s not burning, but not greasy.
- Once toasted, take out of the pot and set aside. Don’t clean the pot, keep the residue there for flavor. Add some oil if the pan is dry, and then add the onion slices. Let it cook down and caramelize. Add the sliced cabbage and cook until softened. Add the caraway seeds, salt, pepper, and garlic until garlic is fragrant, about 2 minutes.
- Add the Oktoberfest Beir, let simmer for 3 minutes.
- Add the chopped potatoes, water, and bouillon cube (make sure it dissolves). Bring to a boil, and then reduce the heat to a simmer. Cover and simmer for 30-40 minutes.
- To plate, scoop the stew out, and top with the sliced frankfurters, apple cider vinegar, and the chopped parsley.