Best Vegan Swiss Recipes For Your Kids

Best Vegan Swiss Recipes For Your Kids

Are you vegan and would like to enjoy some typical Swiss meals? I am saying yes to both questions. I grew up near Zurich, the German part of Switzerland. Two decades ago, I moved to Canada and became a vegan.

I surely missed some of the typical Swiss recipes. In this blog post, I am sharing some of my favourite Vegan Swiss Recipes.

1. Vegan Züri Gschnätzlets (Vegan Zürcher Geschnetzeltes)

A traditional Swiss veal meat dish from Zürich is vegan, using Seitan and vegan cream. Serve with vegan rösti (recipe below).

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 mins | Servings: 4

Ingredients For The “Veal Meat”

• Seitan: 500 g
• Flour: ½ cup (we use a gluten-free version)
• Sea salt: 1 teaspoon or to taste
• Freshly ground black pepper: ½ teaspoon or to taste
• Avocado oil: ¾ tablespoon

Ingredients For The Sauce

• White onion: 1 finely chopped
• Bay leaves: 2
• Apple cider vinegar: ½ cup + 1 tablespoon
• Vegan red wine: ½ cup
• Garlic: 5 cloves (optional)
• Sea salt: 1 teaspoon or to taste
• Freshly ground black pepper: ¼ teaspoon or to taste
• Coconut cream: 150 ml
• Coconut milk: ½ cup
• Water in case it becomes dry

Ingredients For Serving (Recipe Below)

• Potato Rösti grated potato seasoned with salt and pepper cooked in olive oil.

Method

1. Add the onion, bay leaves, cloves, red wine, apple cider vinegar, salt and pepper to a pot. Boil until the liquids evaporate. Remove the bay leaves.
2. Cut the Seitan into thin strips and coat in flour. Heat avocado oil in a pan, add the Seitan and cook for 5-10 minutes.
3. Then add the onion mix, soy cream and milk, and cook for 5 minutes. If it becomes too dense, add more water and continue cooking.

2. Vegan Potato Rösti Cakes

Potato röstis are simple potato cakes that are crispy on the outside and almost creamy in the middle.

They are the perfect snack on their own or as a base for a wide range of dishes, like the Züri Gschnätzlet (see recipe above).

In this recipe, we are using raw potatoes. You can also boil the potatoes the day before and cook the cakes the next day. This is an ideal recipe for leftovers.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 2

Ingredients

• Potatoes: 2 large (waxy potatoes are best)
• White onion: 1
• Non-dairy butter: 2 tablespoons
• Chives: 1 package, finely chopped (optional)
• Sea salt: 2 teaspoons or to taste
• Black pepper: 1 teaspoon or to taste

Method

1. Coarsely grate the potatoes and onion.
2. Finely chop the chives and mix thoroughly.
3. Season liberally with freshly ground black pepper and sea salt.
4. Squeeze out any excess moisture and form into patties.
5. Melt the non-dairy butter in a pan until sizzling.
6. Add the patties and press down lightly.
7. Fry the patties for 5 minutes, and they should start forming a crisp base.
8. Give the pan a shake to loosen the potato and prevent it from sticking.
9. Cook for another 5 minutes until the rösti is golden and crisp.
10. Flip the patties carefully and add the remaining non-dairy butter to the pan.
11. Cook for another 10 minutes until that side is golden brown and crispy.
12. Serve while still hot!

3. Vegan Swiss Macaroni And Cheese With Potatoes And Applesauce

Vegan Swiss macaroni and cheese is a traditional dish in Switzerland, and it is typically cooked in the Swiss Alps.

Prep Time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 4

Ingredients For The Potato Pasta Mix

• Waxy potatoes: 400 g (14 oz)
• Macaroni: 300 g (10.5 oz)
• Plant-based milk: 250 ml (1 cup)
• Plant-based heavy cream: 200 ml (¾ cup)
• Water: 300 ml (1.25 cups)
• Vegan shredded cheese: 150 g (5.5 oz)
• Sea salt: 1 teaspoon or to taste
• Pepper: ½ teaspoon or to taste
• Nutmeg: 1 teaspoon or to taste

Ingredients For The Smoked Tofu

• Smoked tofu: 200 g (7 oz)
• Tamari sauce: 1 teaspoon
• Vegetable oil for frying

Ingredients For The Onions

• Onions: 2 onions
• Garlic: 1 clove
• Vegetable or avocado oil for frying
• Sea salt: 1 teaspoon or to taste
• Pepper: ½ teaspoon or to taste

Ingredients For Serving

• Applesauce

Method

1. Peel the potatoes and dice them into bite-size pieces.
2. Dice the smoked tofu.
3. Peel the onions, halve, and thinly slice them. Peel and thinly slice the garlic cloves as well.
4. Add the coconut milk, heavy coconut cream, and water to a large saucepan and season generously with salt. Add the potato chunks and bring them to a boil.
5. Note that the potatoes will only need less cooking time than the pasta.
6. So ensure that both potatoes and pasta are finished cooking simultaneously.
7. In the meantime, heat vegetable or avocado oil in a frying pan and sear smoked tofu until brown (approx. 3-4 minutes). Add tamari sauce and keep frying the smoked tofu until crispy. Please remove it from the pan.
8. Heat more vegetable or avocado oil in the frying pan and cook the onions until translucent. Add the garlic, salt, and pepper, then keep frying over medium-low heat until it's time for serving. At that point, they should be a rather golden brown or browned.
9. As soon as the pasta and the potatoes are ready, add the prepared vegan shredded cheese to the pot and stir to combine until the vegan cheese melts—season with salt, pepper, and nutmeg to taste. Top the potato and pasta mix with crispy smoked tofu, fried onions, and garlic for serving. Serve with applesauce on the side.

4. Vegan Älplermagroni – Vegan Alpine Macaroni And Cheese

Today, I recreated a real Swiss classic. I've been craving this all week, and today, I finally felt fit enough to start another cooking action.

I haven't had the best memories of this dish since we always had to eat it while camping during primary school. And in that case, the pasta was always overcooked, literally!

The dish I am talking about is the famous Älplermagronen, basically the Swiss version of American Mac and Cheese—a dish consisting of pasta, potatoes, cheese, milk and onion.

I just used normal pasta and potatoes. For the sauce, though, I created a cheesy-tasting delight by combining almond milk, cashew butter, nutritional yeast and nutmeg.

I also topped the whole thing with the inevitable caramelized onions. Then, I also added a Pumpernickel (German rye bread) crumble to give it a slightly crunchy crust and an interesting twist.

 Ingredients

• Penne: 200g
• Potatoes: 400g
• Almond or coconut milk: 2dl
• Cashew butter: 2 tablespoons
• Nutritional yeast: 4 tablespoons
• Nutmeg: 1 pinch
• Sea salt: 1 teaspoon or to taste
• Black pepper: ½ teaspoon or to taste
• Pumpernickel bread: 1 slice
• Onions: 2
• Avocado oil

 Method

1. Peel your potatoes and cut them into bite-sized pieces.
2. Finely slice your onions.
3. Add the avocado oil to a pan and add your onions. Cover with a lid after about five minutes. Now let them caramelize over medium heat for about 25 minutes. Add a splash of water if the onions start sticking to the bottom of the pan. Also, cover the onions with a lid after about five minutes. Once done, remove the onions from the pan.
4. Meanwhile, you can boil some water. Once the water boils, add the penne and the potato slices and cook until the potatoes are soft and the pasta is al dente.
5. When your pasta and potatoes are ready, drain them, add the almond milk, nutritional yeast, cashew butter, and nutmeg, and mix well. Add salt and pepper to taste.
6. Transfer your pasta mixture into individual ramekins. Crumble your pumpernickel over the pasta, and also remember to distribute your caramelized onion on top of everything.
7. Put your pasta bake into the oven at 180°C (top heat) for approximately 15 minutes.

5. Vegan Potato Rösti With Spinach And Tofu

We literally cannot get enough of this potato rösti! Perfect for people on a budget, they're cheap, delicious, easy and a great source of protein.

We sometimes make a large batch and freeze it for simple evening meals. Two rösti serve one person for a main meal (served with a mixed tomato salad and steamed veggies).

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 3

Ingredients

• Potatoes: 500g (16 oz), peeled and grated
• Firm tofu: 200g (7oz), patted dry and crumbled into small pieces
• Fresh spinach or arugula: 1 handful, roughly chopped
• Chickpea flour: 3 tablespoons, mixed with 3 tablespoons warm water in a small bowl
• Plain or gluten-free flour: 2 tablespoons
• Cumin or caraway seeds: 1 teaspoon
• Avocado or coconut oil: 2 tablespoons
• Sea salt: 1-2 teaspoon
• Freshly ground black pepper: 1 teaspoon (optional)

Method

1. Pat dry the tofu before crumbling it into a mixing bowl with the grated potato.
2. Add the spinach or rocket, gram flour mixture, cumin, plain flour, salt and pepper and stir the ingredients.
3. Shape the mixture into 6 round rösti. Be firm with it, but try not to overhandle it. Add more flour if it is too wet to hold its shape.
4. Add a little avocado or coconut oil to a large, non-stick frying pan and fry on medium heat, turning halfway through, until golden. Please press down the rosti and encourage them to keep their shape using a fish slice.
5. Serve with a small side salad, leaves, tomatoes, and a tablespoon of hummus (optional).

6. Vegetable Rösti With Guacamole Cream

Crispy Vegetable Rösti is made with carrots, potatoes, onions, zucchini, and parsnips, fried until golden, and served with silky smooth avocado cream.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 6 people (makes approximately 15-20 Röstis)

Ingredients For The Rösti

• Rainbow carrots: 8 large, grated
• Large potatoes: 2 large, grated
• Parsnips: 4 grated
• Zucchini: 6 medium, grated
• Red onion: 1, grated
• Gluten-free flour: 2-3 tablespoons
• Sea salt: 1-2 teaspoons or to taste
• White pepper: ½ teaspoon or to taste
• Vegetable oil for frying

Ingredients For The Avocado Cream

• Avocados: 2
• Vegan sour cream or coconut yogurt: 1 tablespoon (optional)
• Lemon juice: 1 tablespoon
• Sea salt & pepper to taste

Method

1. To make the Rösti, combine all the ingredients in a large bowl, then mix well. Ensure to break up any clumps of flour (I find it best to use my hands for this).
2. Heat a little oil in a deep frying pan, then fry spoonfuls of the mixture until the rösti are golden brown and crisp on both sides.
3. Remove the potato cakes from the pan and drain them onto paper towels. Repeat this procedure with all the mixture.
4. To make the avocado cream, blend all the ingredients in a food processor (alternatively, mash with a fork) and season to taste.
5. Serve the vegan potato Rösti with the avocado cream.

7. Vegan Swiss Cheese

Swiss cheese is a staple in Switzerland. This vegan Swiss cheese recipe is homemade Swiss-style cheese made from coconut milk.

Prep time: 3 minutes | Cook time: 7 minutes | Chill time: 3 hours | Total time: 3 hours 10 minutes | Servings: 8

Ingredients

• Full-fat coconut milk: 1- 13.5 oz can
• Water: ½ cup
• Nutritional yeast: 2 tablespoons
• Agar agar: 2 tablespoons
• Tahini: 1 tablespoon
• Apple cider vinegar: 2 teaspoons
• Lemon juice: 2 teaspoon
• Sea salt: 1¼ teaspoons
• Onion powder: ½ teaspoon (optional)

Ingredients For Vegan Swiss Cheese That Melts

• Tapioca starch: 2 tablespoons

Method

1. Choose a mould for your cheese and spray it with cooking spray. Add some stick-like objects to make different-sized holes throughout your vegan Swiss cheese.
2. Add the coconut milk to a saucepan and add all the ingredients before heating the milk (include tapioca starch if you want to melt the cheese)).
3. Whisk to mix the ingredients. Then turn the heat on to medium.
4. Continue stirring until the cheese mixture begins to boil.
5. Turn the heat to low. Stir the cheese mixture and allow it to simmer for 6 full minutes.
6. Pour the hot vegan Swiss cheese sauce into the mould.
7. Let it cool off uncovered for about 15 minutes.
8. Place the uncovered mould with the vegan cheese into the fridge for at least 3 hours.
9. You want the Swiss cheese to set completely and dry out slightly.
10. Twist the sticks slightly and pull them out straight.
11. Slice and serve the freshly made vegan Swiss cheese.
12. The cheese is kept in the fridge for up to 5 days.

This firm, mild cheese with the classic, distinctive Swiss cheese taste is ideal for slicing, shredding, and melting on your favourite sandwiches.

8. Vegan Swiss Fondue

This vegan Swiss fondue recipe is easy and very authentic. I received this recipe from my mother in Switzerland. We usually serve it with French bread, mushrooms, and vegetables.

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings: 4

Equipment

• Dinner plates
• Swissmar Lugano 9-Piece Cast Iron Cheese Fondue Set (Cherry Red) (that's the one we have)

Ingredients

• Dry vegan white wine: 1 cup
• Garlic: 1 clove
• Vegan white cheese: 3 cups
• Potato starch: 1 tablespoon
• Cognac or brandy: 1½ tablespoons
• Lemon juice: 1 squeeze
• Paprika: 1 dash
• Nutmeg: 1 dash
• White pepper: 1 dash

Method

1. Shred your cheese
2. Peel the garlic, cut it into half and rub it on the insides of the fondue pot.
3. Then, mince the garlic and add it to the cheese mixture (optional).
4. Put the fondue pot on medium heat, and add 1 cup of dry vegan white wine and the minced garlic. Bring to a simmer.
5. Once the wine is simmering, add your cheese. I've been making this fondue for years.
6. Stir constantly while getting the cheese to melt, which may take 5-8 minutes.w
7. Once the cheese has melted, dissolve the cornstarch in the cognac and add it to the fondue: 1 tablespoon potato starch, 1½ tablespoons cognac.
8. Add a dash of nutmeg, white pepper, paprika, a squeeze of lemon, a dash of nutmeg, a dash of white pepper, and a squeeze of lemon.
9. Serve with fresh French bread, cooked potatoes, steamed vegetables, pickled pearl onions, mushrooms, and pickles.

9. Vegan Swiss Zopf Bread (Braided Bread, Egg Bread, Challah)

This Swiss zopf (braided or ‘egg' bread) is soft and light on the inside with a crispy, shiny crust.

As kids, we always had this braided bread (Zopf) for Sunday breakfast or brunch. Our vegan Zopf is healthier and just as delicious as the traditional one.

Prep time: 30 minutes | Cook time: 35 minutes | Resting time: 3 hours 30 minutes | Total time: 4 hours 35 minutes | Servings: 10 servings

Ingredients For The Pre-Dough

• Lukewarm water: 35 g (1½ oz)
• Coconut sugar: 1 teaspoon
• Brewer's yeast: 25 g fresh
• Gluten-free flour: 50 g (1¾ oz)

Ingredients For The Gluten-Free Dough

• The pre-dough we made earlier
• Gluten-free flour: 550 g (19 oz)
• Coconut milk: 250 ml (9 oz)
• Coconut sugar: 1 teaspoon (optional)
• Vegan butter: 110 g (4 oz)
• Sea salt: 10 g (⅓ oz)

Ingredients For The Topping

• Coconut cream: 2 tablespoons
• Pearl or coconut sugar: 1 tablespoon (optional)

Method For The Pre-Dough

1. Add the lukewarm water, coconut sugar and yeast into a glass bowl and mix the ingredients with a wooden spoon until they dissolve.
2. Add the gluten-free flour and briefly mix.
3. Form a dough ball and place it into a glass bowl. Cover with a damp cloth and heating blanket and let it rise for about 30 minutes.

Method For The Gluten-Free Dough

1. Add the gluten-free flour, coconut milk, coconut sugar, vegan butter, and salt to the pre-dough and knead everything with a kneading machine, food processor, or by hand until you achieve a smooth dough. Put the dough in a large bowl, cover it with a damp cloth, and let it rise until doubled (about 2 hours).
2. For braiding, divide the dough into 2 equal portions, shape them into strands about 40 cm (16 inches) long, and braid them into a plait.

Method For Same-Day Baking

1. Place it on a parchment-paper baking tray, brush it with a little water, and let it rise until it is doubled in size (about 1 hour).

Method For Next-Day Baking

1. Place the bread on a parchment paper-lined baking sheet. Brush it with a little water, cover the pre-dough with foil, and let it rest in the refrigerator overnight (about 12-14 hours).

Method For Baking

1. Before baking, brush with vegan soy cream and top it with pearl sugar (optional).
2. Add 1⁄2 cup water to the bottom of the cold oven. Set oven temperature to 200°C (390 °F) convection. Bake your Swiss braided bread (Zopf) on the center grid for 35-40 minutes until golden brown.
3. Let the Swiss Zoph cool for 2 hours before serving.

Conclusion

This blog post introduced some of my favourite vegan Swiss recipes. There are many more, but these are the best, in my opinion.

I trust you enjoyed this article about the Best Vegan Swiss Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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Ideas? Thoughts? Questions? I would love to hear from you. Please leave me your questions, experiences, and remarks about the Best Vegan Swiss Recipes For Your Kids article in the comments section below. You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.

 

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