🍂 German-Inspired Vegan Brussels Sprouts with Beer-Glazed Onions & Pretzel Crumb

An Oktoberfest-worthy side with crispy, malty, and tangy flavors

🌍 Flavor Profile

• Malty-Sweet (dark beer reduction)
• Tangy (apple cider vinegar slaw)
• Crunchy-Savory (pretzel & caraway crumb)
• Herbal (fresh dill & mustard seeds)

🛒 Ingredients (Serves 4)

For the Brussels Sprouts

• 1.5 lbs Brussels sprouts, halved
• 3 tbsp rapeseed oil (or sunflower oil)
• 1 tsp caraway seeds
• ½ tsp smoked paprika

For the Beer Glaze

• 1 cup dark German beer (e.g., Dunkel)
• 1 large red onion, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp whole grain mustard

For the Pretzel Crumb

• ½ cup pretzel crumbs (crushed mini pretzels, check label for eggs or honey)
• 2 tbsp nutritional yeast
• 1 tsp mustard powder

For the Quick Slaw

• ½ cup shredded red cabbage
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup

👨‍🍳 Traditional Technique with a Twist

1. Roast the Sprouts (German-Style)

1. Toss sprouts with oil, caraway seeds, and paprika.
2. Roast at 425°F (220°C) for 20 mins cut-side down until crispy-edged.

2. Caramelize Onions in Beer

1. Simmer onions with beer and sugar for 15 mins until syrupy.
2. Stir in mustard.

3. Make the Pretzel Crumb

Pulse pretzels, nutritional yeast, and mustard powder until coarse.

4. Assemble Like a Biergarten Chef

• Layer roasted sprouts and beer onions.
• Top with pretzel crumb and vinegary slaw.
• Garnish with fresh dill.

💡 Authentic German Tricks

✅ No beer? Use apple cider + ½ tsp marmite for depth.
✅ Extra crunch? Fry the pretzel crumbs in vegan butter.
🍎 Bavarian touch: Add 1 grated apple to the slaw.

🍻 Perfect Pairings

• With: Vegan schnitzel / Kartoffelpuffer (potato pancakes)
• Drink: Hefeweizen beer or sparkling apple cider
• Next-day magic: Fold into a warm potato salad.

Tag @goveganrecipe with your #OktoberfestVegan!
“So good, even Oma would approve!” 🥨🍺

(Inspired by Munich’s Schneider Bräuhaus + Chef Tim Raue’s Berlin-style veggie dishes