15 Easy Friday German Recipes for Every Week

German cuisine is hearty, comforting, and full of flavor, perfect for end-of-week meals.

For Fridays, these recipes focus on dishes that are satisfying yet easy to prepare, making the start of the weekend delicious.

From traditional schnitzels and sausages to savory potato salads, soups, and baked goods, German recipes offer variety and warmth.

These 15 Friday German recipes are designed to bring authentic flavors to your table while keeping cooking simple and enjoyable.

Whether you’re a fan of German food or exploring new cuisines, these dishes promise to delight every palate.

15 Easy Friday German Recipes for Every Week

Friday German recipes show that traditional cuisine can be easy, delicious, and perfect for weekend dining.

These 15 recipes highlight the diversity of German cooking, from hearty mains to comforting sides and baked treats.

Incorporating these dishes into your Friday meals adds flavor, tradition, and fun to your week.

Trying these recipes can turn a regular Friday into a culinary celebration.

Whether cooking for family, friends, or yourself, these German creations are sure to impress, satisfy, and inspire your love for authentic flavors.

German Vegan Kartoffelsalat (Potato Salad)

This vegan German Kartoffelsalat is creamy, tangy, and full of flavor.

Tender boiled potatoes are combined with onions, pickles, and a tangy mustard vinaigrette, creating a classic German dish in a plant-based version.

It’s perfect for Fridays, picnics, or side dishes with bread and sausages, offering a comforting and hearty taste.

Ingredients:

• 2 lbs potatoes, peeled and boiled
• 1 small onion, finely diced
• 3 tbsp pickles, chopped
• 3 tbsp apple cider vinegar
• 2 tbsp mustard
• 4 tbsp olive oil
• 1 tsp sugar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Boil potatoes until tender, drain, and let cool slightly.
• Slice potatoes and place in a large bowl.
• In a small bowl, whisk vinegar, mustard, olive oil, sugar, salt, and pepper to make the dressing.
• Add diced onion and pickles to potatoes and pour dressing over.
• Gently toss until evenly coated.
• Garnish with fresh parsley before serving.

This vegan German Kartoffelsalat is tangy, creamy, and satisfying.

It combines tender potatoes, savory onions, and a zesty vinaigrette for classic flavor.

Perfect for a Friday meal, picnic, or side dish, it’s hearty, refreshing, and comforting.

German Vegan Lentil Soup (Linsensuppe)

This vegan German lentil soup is hearty, rich, and warming.

Brown lentils are simmered with vegetables, herbs, and smoked paprika, creating a flavorful plant-based soup perfect for a cozy Friday dinner.

It’s nutritious, comforting, and ideal for serving with crusty bread or a side salad.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery until softened.
• Add lentils, vegetable broth, and smoked paprika, bring to a boil.
• Reduce heat and simmer for 25–30 minutes until lentils are tender.
• Season with salt and pepper.
• Garnish with fresh parsley before serving.

This vegan German lentil soup is hearty, warming, and flavorful.

It’s rich in protein, fiber, and plant-based nutrients.

Perfect for a Friday meal, it’s comforting, nourishing, and deeply satisfying.

Vegan German Sauerkraut and Mushroom Skillet

This vegan German sauerkraut and mushroom skillet is tangy, savory, and hearty.

Sautéed mushrooms are combined with sauerkraut, onions, and a touch of mustard, creating a classic German-inspired dish.

It’s ideal for a cozy Friday dinner, served with boiled potatoes or rustic bread for a wholesome meal.

Ingredients:

• 2 cups sauerkraut, drained
• 1 cup mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp mustard
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Sauté onion and garlic until fragrant and softened.
• Add mushrooms and cook until browned.
• Stir in sauerkraut, mustard, smoked paprika, salt, and pepper.
• Cook for 5–7 minutes until heated through.
• Garnish with fresh parsley before serving.

This vegan German sauerkraut and mushroom skillet is tangy, savory, and flavorful.

It pairs perfectly with potatoes or bread for a hearty meal.

Ideal for a Friday dinner, it’s comforting, plant-based, and deeply satisfying.

Vegan German Red Cabbage (Rotkohl)

This vegan German red cabbage is sweet, tangy, and aromatic.

Thinly sliced cabbage is simmered with apple, vinegar, and spices, creating a traditional German side dish in a plant-based version.

It’s perfect for Fridays, holiday meals, or alongside sausages and dumplings for a hearty plate.

Ingredients:

• 1 small red cabbage, thinly sliced
• 1 apple, peeled and diced
• 1 onion, diced
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 2 tbsp olive oil
• ½ tsp cloves, ground
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion until soft.
• Add red cabbage, apple, apple cider vinegar, brown sugar, ground cloves, salt, and pepper.
• Stir to combine and cover, simmering for 25–30 minutes until cabbage is tender.
• Adjust seasoning before serving.

This vegan German red cabbage is sweet, tangy, and tender.

It balances savory flavors with a touch of sweetness and spice.

Perfect for a Friday meal, it’s a classic German side dish that’s plant-based and flavorful.

Vegan German Pretzel Dumplings (Semmelknödel)

These vegan German pretzel dumplings are soft, fluffy, and satisfying.

Stale bread is combined with plant-based milk, onions, and herbs, then shaped into dumplings and boiled, creating a classic German side dish.

They’re perfect for Fridays, served alongside sauerkraut, mushroom skillet, or vegan gravy for a hearty meal.

Ingredients:

• 4 cups stale bread, cubed
• 1 cup plant-based milk, warm
• 1 onion, diced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp pepper
• 2 tbsp flour

Instructions:

• Heat olive oil in a skillet and sauté onions until golden.
• In a large bowl, combine bread cubes, warm plant-based milk, sautéed onions, parsley, salt, and pepper.
• Mix until a sticky dough forms and shape into dumplings.
• Bring a large pot of salted water to a boil, reduce to simmer, and cook dumplings for 15–20 minutes.
• Remove and drain before serving.

These vegan German pretzel dumplings are soft, fluffy, and flavorful.

They complement sauerkraut, mushroom dishes, and vegan gravies beautifully.

Perfect for a Friday dinner, they’re hearty, comforting, and a classic German treat.

Vegan German Mushroom Stroganoff

This vegan German mushroom stroganoff is creamy, savory, and deeply comforting.

Sautéed mushrooms are combined with onions, garlic, and a plant-based cream sauce, served over noodles or potatoes for a hearty entrée.

It’s perfect for a Friday dinner, offering rich flavor and a satisfying texture in a wholesome, plant-based meal.

Ingredients:

• 3 cups mushrooms, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp flour
• 1 cup vegetable broth
• ½ cup plant-based cream or coconut cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked noodles or potatoes for serving

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onions and garlic until fragrant and soft.
• Add mushrooms and cook until browned and tender.
• Sprinkle flour over mushrooms and stir to combine.
• Pour in vegetable broth, stirring constantly, and simmer until thickened.
• Stir in plant-based cream, smoked paprika, salt, and pepper.
• Serve over noodles or potatoes and garnish with parsley.

This vegan German mushroom stroganoff is creamy, savory, and hearty.

The tender mushrooms and rich sauce create a comforting and satisfying plant-based entrée.

Perfect for a Friday dinner, it’s full of flavor and perfect for a cozy meal.

Vegan German Lentil Patties (Linsenbratlinge)

These vegan German lentil patties are savory, nutritious, and flavorful.

Cooked lentils are combined with breadcrumbs, onions, and herbs, then pan-fried until golden brown, creating a hearty plant-based entrée.

They’re perfect for Fridays, served with mustard, potato salad, or a side salad for a filling meal.

Ingredients:

• 2 cups cooked lentils
• 1 onion, finely diced
• 2 garlic cloves, minced
• ½ cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp mustard
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

• Heat olive oil in a skillet and sauté onion and garlic until soft.
• In a bowl, mash lentils and combine with sautéed onion, garlic, breadcrumbs, mustard, smoked paprika, salt, and pepper.
• Form mixture into patties.
• Pan-fry patties in olive oil for 3–4 minutes per side until golden brown.
• Garnish with fresh parsley before serving.

These vegan German lentil patties are savory, hearty, and flavorful.

They’re satisfying, protein-rich, and pair beautifully with potatoes or salad.

Perfect for a Friday dinner, they’re wholesome, comforting, and plant-based.

Vegan German Rotkohl and Apple Stew

This vegan German red cabbage and apple stew is sweet, tangy, and aromatic.

Red cabbage is simmered with apples, vinegar, and spices to create a traditional German side dish in a plant-based version.

It’s ideal for Fridays, paired with dumplings, pretzels, or vegan sausages for a flavorful meal.

Ingredients:

• 1 small red cabbage, shredded
• 1 apple, peeled and diced
• 1 onion, diced
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• ½ tsp ground cloves
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion until soft.
• Add red cabbage, apple, apple cider vinegar, brown sugar, cloves, salt, and pepper.
• Cover and simmer for 25–30 minutes until cabbage is tender.
• Adjust seasoning before serving.

This vegan German red cabbage and apple stew is sweet, tangy, and flavorful.

It complements potatoes, dumplings, and vegan sausages perfectly.

Perfect for a Friday dinner, it’s a classic German side dish made plant-based.

Vegan German Potato Pancakes (Kartoffelpuffer)

These vegan German potato pancakes are crispy, golden, and savory.

Grated potatoes are combined with onions, flour, and plant-based milk, then pan-fried to perfection, creating a traditional German dish.

They’re perfect for Fridays, served with applesauce or vegan sour cream for a delicious and hearty meal.

Ingredients:

• 4 large potatoes, peeled and grated
• 1 small onion, grated
• ¼ cup flour
• ¼ cup plant-based milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Applesauce or vegan sour cream for serving

Instructions:

• Grate potatoes and onion, then squeeze out excess moisture.
• In a bowl, mix grated potatoes, onion, flour, plant-based milk, salt, and pepper.
• Heat olive oil in a skillet over medium heat.
• Scoop mixture into the skillet and flatten into pancakes.
• Cook for 3–4 minutes per side until golden brown and crispy.
• Serve hot with applesauce or vegan sour cream.

These vegan German potato pancakes are crispy, golden, and savory.

They’re perfect for a hearty Friday meal or snack.

The combination of tender potatoes and crispy edges is deeply satisfying.

Vegan German Cabbage and Noodle Casserole

This vegan German cabbage and noodle casserole is comforting, savory, and hearty.

Egg-free noodles are baked with sautéed cabbage, onions, and a creamy plant-based sauce, creating a classic German-inspired entrée.

It’s ideal for Fridays, serving as a main dish or side, offering a filling, flavorful, and plant-based meal.

Ingredients:

• 8 oz egg-free noodles
• 3 cups cabbage, shredded
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup plant-based cream or cashew cream
• 1 tsp mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 375°F (190°C).
• Cook noodles according to package instructions and drain.
• Heat olive oil in a skillet, sauté onion, garlic, and cabbage until tender.
• Mix sautéed cabbage with cooked noodles, plant-based cream, mustard, salt, and pepper.
• Transfer to a baking dish and bake for 20 minutes until slightly golden on top.
• Garnish with fresh parsley before serving.

This vegan German cabbage and noodle casserole is savory, hearty, and comforting.

It’s perfect for a filling Friday dinner, combining tender noodles with flavorful cabbage.

A wholesome, plant-based dish that satisfies both taste and appetite

Vegan German Spaetzle with Mushroom Sauce

This vegan German spaetzle with mushroom sauce is tender, savory, and comforting.

Homemade egg-free spaetzle noodles are served with a creamy mushroom sauce, creating a hearty plant-based entrée.

It’s perfect for Fridays, offering a traditional German flavor with a vegan twist for a cozy and satisfying meal.

Ingredients:

• 2 cups all-purpose flour
• ½ cup plant-based milk
• ½ cup water
• 1 tsp salt
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ cup plant-based cream
• 1 tsp paprika
• Fresh parsley for garnish

Instructions:

• Mix flour, plant-based milk, water, and salt to form a thick batter.
• Bring a large pot of salted water to a boil.
• Press batter through a spaetzle maker or colander into boiling water.
• Cook until spaetzle float to the surface, then drain.
• Heat olive oil in a skillet, sauté onions, garlic, and mushrooms until tender.
• Stir in plant-based cream and paprika, simmering until sauce thickens.
• Toss spaetzle with mushroom sauce and garnish with parsley.

This vegan German spaetzle with mushroom sauce is tender, savory, and satisfying.

The creamy mushroom sauce complements the soft spaetzle perfectly.

Perfect for a Friday meal, it’s comforting, flavorful, and wholly plant-based.

Vegan German Cabbage Rolls (Kohlrouladen)

These vegan German cabbage rolls are savory, hearty, and flavorful.

Stuffed with a mixture of rice, lentils, and herbs, cabbage leaves are simmered in a rich tomato sauce for a traditional German dish made plant-based.

They’re ideal for a Friday dinner, offering warmth, nutrition, and comforting flavors.

Ingredients:

• 8 large cabbage leaves
• 1 cup cooked rice
• 1 cup cooked lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 cups tomato sauce
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Blanch cabbage leaves in boiling water until pliable, then drain.
• Heat olive oil in a skillet and sauté onion and garlic until soft.
• Mix sautéed onion and garlic with cooked rice, lentils, paprika, salt, and pepper.
• Place a spoonful of the filling in each cabbage leaf and roll tightly.
• Arrange rolls in a pot, pour tomato sauce over them, cover, and simmer for 20–25 minutes.
• Garnish with fresh parsley before serving.

These vegan German cabbage rolls are hearty, flavorful, and comforting.

The tender cabbage and savory lentil filling create a satisfying entrée.

Perfect for Fridays, they’re plant-based, wholesome, and deeply flavorful.

Vegan German Beet and Potato Salad

This vegan German beet and potato salad is earthy, tangy, and colorful.

Boiled potatoes and roasted beets are combined with onions, mustard, and vinegar, creating a classic German side dish with a plant-based twist.

It’s perfect for Fridays, picnics, or as a side to hearty mains.

Ingredients:

• 2 cups potatoes, boiled and diced
• 2 cups roasted beets, diced
• 1 small onion, diced
• 3 tbsp apple cider vinegar
• 2 tbsp mustard
• 4 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

• Boil potatoes until tender and let cool.
• Roast beets until tender, peel, and dice.
• In a large bowl, whisk vinegar, mustard, olive oil, salt, and pepper.
• Add potatoes, beets, and onions to the dressing and toss gently.
• Garnish with fresh dill before serving.

This vegan German beet and potato salad is tangy, earthy, and colorful.

It balances sweetness from the beets with tangy mustard dressing beautifully.

Perfect for Fridays, it’s a refreshing, plant-based, and visually appealing side dish.

Vegan German Pretzel Bites with Mustard Dip

These vegan German pretzel bites are soft, chewy, and savory.

Homemade pretzel dough is shaped into bite-sized pieces, baked until golden, and served with a tangy mustard dip.

They’re perfect for Fridays, snacks, or party appetizers, offering a classic German flavor in a plant-based version.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup warm water
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 2 tbsp baking soda
• 1 tsp coarse salt for topping
• ¼ cup mustard for dipping

Instructions:

• Dissolve yeast and sugar in warm water and let sit until frothy.
• Mix flour and salt in a bowl, then add yeast mixture to form dough.
• Knead until smooth, cover, and let rise for 1 hour.
• Preheat oven to 425°F (220°C).
• Divide dough into small pieces and shape into bite-sized pretzels.
• Boil water with baking soda, dip pretzels for 30 seconds, then place on baking sheet.
• Sprinkle coarse salt and bake for 12–15 minutes until golden.
• Serve with mustard dip.

These vegan German pretzel bites are soft, chewy, and flavorful.

They’re perfect as snacks, appetizers, or part of a Friday dinner spread.

Classic German flavors come alive in a plant-based version.

Vegan German Apple Strudel

This vegan German apple strudel is sweet, aromatic, and flaky.

Thin pastry is filled with spiced apples, raisins, and a touch of sugar, then baked to golden perfection, creating a classic German dessert in a plant-based form.

It’s perfect for Fridays or weekend treats, offering warmth, sweetness, and comforting flavors.

Ingredients:

• 1 sheet vegan puff pastry
• 3 cups apples, peeled and sliced
• ½ cup raisins
• 2 tbsp sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 2 tbsp plant-based butter, melted
• Powdered sugar for dusting

Instructions:

• Preheat oven to 375°F (190°C).
• In a bowl, mix apples, raisins, sugar, cinnamon, and lemon juice.
• Roll out puff pastry and place apple mixture in the center.
• Fold edges over to seal and brush with melted plant-based butter.
• Bake for 25–30 minutes until golden brown.
• Dust with powdered sugar before serving.

This vegan German apple strudel is sweet, aromatic, and flaky.

The spiced apples and raisins complement the tender pastry perfectly.

Ideal for a Friday dessert, it’s comforting, plant-based, and deeply satisfying.