A Taste of Autumn: Seven German-Inspired Dinners for Two

Pumpkin stew bubbling away, golden kohlrabi schnitzel, and bread dumplings nestled in creamy mushrooms: autumn is a wonderful time to bring German flavors to your table. This week's plan combines five recipes with two clever leftover meals, practical air-fryer and slow-cooker shortcuts, and a grocery list that makes shopping easier.

September 30–October 6, 2026 • Two adults • Five cooking nights • Four plant-based dinners
Start on any day and follow the sequence. Double the quantities for four people.

These weeknight versions are adapted from recipes on our sister site, GermanFoods.org. Ingredient changes and appliance methods are adaptations; the linked originals use their own methods. Cooking times are estimates and vary with your equipment.

Your week at a glance

Wednesday: Pumpkin, Potato & White Bean Stew

A warming bowl inspired by GermanFoods.org's Pumpkin Potato Stew. This adaptation adds white beans and a slow-cooker option. Makes four servings: two tonight and two for Friday.

Ingredients: 800 g prepared squash; 300 g potatoes; 2 carrots; 250 g celery; 2 onions; two 15-oz cans white beans, drained; 800 ml vegetable broth; 2 tbsp oil; 1 tsp each dried marjoram and sweet paprika; salt, pepper, and parsley. Serve with two slices rye bread.

1. Cut vegetables into roughly ¾-inch pieces. Soften chopped onions in oil for five minutes.
2. Transfer to a 4-quart slow cooker with squash, potatoes, carrots, celery, broth, and seasonings. Cook on HIGH for 4–5 hours, until potatoes are tender. Add the beans for the final 30 minutes.
3. Finish with parsley. Set aside half for Friday. For a quicker meal, simmer the vegetables on the stove for 25–35 minutes, adding beans near the end.

Explore more: 10 Tasty Ways to Cook with Pumpkin and Squash offers more fall inspiration, from savory soups and crostini to pickled pumpkin.

Thursday: Salmon with Sauerkraut & Cabbage

Adapted from Salmon with Sauerkraut and Green Cabbage Stir-Fry, with the salmon cooked in the air fryer. Serves two.

Ingredients: two 6-oz salmon fillets; 250 g shredded cabbage; half a 14-oz/400 g pouch sauerkraut, drained; 1 onion; 1 green pepper; 300 g potatoes; 1 tbsp oil; 60 ml broth; 2 tbsp unsweetened oat cooking cream; 1 tsp mustard; parsley, salt, and pepper.

1. Boil cut potatoes for 15–20 minutes. Sauté sliced onion and pepper in most of the oil. Add cabbage and cook until tender; stir in sauerkraut and heat through.
2. Brush salmon with remaining oil and mustard. Air-fry at 390°F for approximately 8–12 minutes, until the thickest part reaches 145°F.
3. Warm broth and oat cream together for a quick sauce. Serve with potatoes and vegetables.

Plant-based variation: Replace salmon with 300 g firm tofu; air-fry at 390°F for 15–20 minutes, turning once. Retain the oat-cream sauce.

Friday: Stew with Crisp Rye Croutons

Serves two • Leftover variation • Plant-based

Reheat Wednesday's reserved stew in a saucepan, adding water as needed. Cube two slices rye bread, toss with 1 tsp oil, and air-fry at 350°F for 4–6 minutes, shaking once. Dense wholegrain bread may need a little longer; check frequently. Scatter over the stew with parsley.

A small extra: For an optional bread accompaniment, try VITAM Vegan Obatzda Spread. Sunflower seeds, vegetables, mustard, and caraway give this dairy-free spread its Bavarian-inspired character.

Saturday: Bread Dumplings with Creamy Mushrooms

Adapted from Bavarian Bread Dumplings with Creamy Mushroom Sauce. Makes four servings: reserve half the dumplings and sauce for Monday.

Ingredients: 300 g stale plain rolls; 200 ml warm unsweetened soy milk; 2 eggs; 2 finely chopped onions; 600 g mushrooms; 2 tbsp oil; 1 tbsp flour; 300 ml broth; 200 ml oat cooking cream; 3 tbsp parsley; salt and pepper. Keep a little extra milk and breadcrumbs handy to adjust the dumpling mixture.

1. Soak cubed rolls in warm milk for 10 minutes. Soften one onion in half the oil; cool slightly, then mix with bread, eggs, and parsley.
2. Form eight dumplings. Add breadcrumbs if loose, or a splash of milk if crumbly. Poach one as a test, then gently poach the dumplings for about 20 minutes.
3. Brown mushrooms and remaining onion in remaining oil. Stir in flour, then broth and cream; simmer until thickened. Serve four dumplings with half the sauce.

Plant-based variation: Keep the homemade oat-cream mushroom sauce and serve over 300 g dry egg-free pasta for four portions. Reserve half the cooked pasta and sauce for Monday.

Sunday: Kohlrabi Schnitzel, Hummus & Salad

An egg-free, air-fryer adaptation of Kohlrabi Schnitzel. Serves two • Plant-based

Ingredients: 2 medium kohlrabi; 60 g flour; 90 ml unsweetened soy milk; 75 g egg-free breadcrumbs; 2 tbsp oil, divided; 200 g hummus; 75 g salad leaves; ½ lemon; 1 tsp mustard; salt and pepper.

1. Peel kohlrabi generously and cut into ⅜-inch slices. Simmer in water for 7–8 minutes; drain and dry.
2. Mix flour, milk, and seasoning into a thin batter, adding a splash of water if needed. Dip the slices, then coat in crumbs.
3. Brush with 1 tbsp oil. Air-fry in a single layer at 390°F for 12–16 minutes, turning halfway; allow extra time for batches.
4. Serve with hummus and salad dressed with remaining oil, lemon juice, and mustard.

Get the facts: Kohlrabi for Meatless Mondays introduces this versatile vegetable and links to schnitzel, soup, gratin, and fries.

Monday: Crisp Dumplings with Apple & Cabbage

Serves two • Leftover variation • Vegetarian

Slice Saturday's four reserved dumplings, brush with 1 tsp oil, and air-fry at 375°F for 8–12 minutes, turning once. Sauté 350 g shredded cabbage and 1 sliced apple in 2 tsp oil for 10–15 minutes, adding water as needed. Stir in the remaining half-pouch of sauerkraut. Reheat the reserved mushroom sauce separately.

A pinch of Seitenbacher Sauerkraut Seasoning gives the cabbage a different flavor from Thursday's meal. If you chose the vegan pasta variation, reheat the reserved pasta with its sauce and serve beside the cabbage.

Tuesday: Pears, Green Beans & Smoky Tofu

Inspired by northern Germany's Pears, Beans and Bacon. This plant-based adaptation uses tofu and adds potatoes. Serves two.

Ingredients: 300 g firm tofu; 350 g green beans; 2 firm pears; 400 g potatoes; 120 ml broth; 1 tbsp oil; 1 tbsp soy sauce; ½ tsp smoked paprika; 1 tbsp cider vinegar; ½ lemon; ½ tsp dried savory or thyme.

1. Boil potatoes for 15–20 minutes. Cube and pat dry tofu; toss with oil, soy sauce, and smoked paprika.
2. Air-fry tofu at 390°F for 15–20 minutes, shaking halfway.
3. Simmer beans in broth, covered, for five minutes. Add cored pear wedges and herbs; cook another 7–10 minutes until tender. Finish with vinegar and lemon juice. Serve with tofu and potatoes.

Shop the flavors: Reuse Seitenbacher Vegan Broth. Szeged Sweet Paprika is a milder alternative to smoked paprika; it changes the flavor and will not provide smokiness.

Your Grocery List

Quantities cover the base recipes for two adults, including both leftover dinners. Buy fresh ingredients locally and choose the optional TTOG shortcuts below only if you plan to use them.

• Produce: 1 squash yielding 800 g prepared flesh; 1 kg/2.2 lb potatoes; 2 carrots; 250 g celery; 5 onions; 1 small cabbage yielding about 600 g trimmed; 1 green pepper; 600 g/1⅓ lb mushrooms; 2 medium kohlrabi; 75 g salad leaves; 350 g/12 oz green beans; 2 firm pears; 1 apple; 1 lemon; 1 bunch parsley.
• Proteins: 2 salmon fillets, 6 oz each; 1 block firm tofu, at least 300 g; 2 eggs; two 15-oz cans white beans; 200 g hummus.
• Dairy alternatives: Unsweetened soy milk, 290 ml plus a small allowance for dumpling adjustments; unsweetened oat cooking cream, 230 ml.
• Bakery and grains: 300 g plain rolls; 4 slices rye bread; 75 g egg-free breadcrumbs plus a little extra for adjusting dumplings.
• Pantry: One 14-oz/400 g pouch sauerkraut, divided between Thursday and Monday after draining; vegetable broth concentrate to make about 1.3 litres.
• Frozen: None required. Frozen green beans or pre-cut squash can replace fresh, weight for weight.

Check before buying: Approximately 70 g flour; 150 ml cooking oil; 2 tsp mustard; 1 tbsp soy sauce; 1 tbsp cider vinegar; 1 tsp sweet paprika; ½ tsp smoked paprika; 1 tsp dried marjoram; ½ tsp savory or thyme; salt and pepper. Choose dairy-free bread for the plant-based meals.

Optional TTOG additions: Lemon oil; sauerkraut seasoning; VITAM Obatzda; Knorr Dill Sauce; Knorr Fix Creamy Mushroom Sauce; Maggi Hunter-Style Schnitzel Sauce; or two boxes of Knorr bread dumplings. These are alternatives or extras, not additional ingredients required for every meal.

Adjust your shopping when choosing shortcuts: Packaged dumplings replace the 300 g rolls, 2 eggs, 200 ml milk, and one onion used in homemade dumplings. Follow sauce-packet directions and purchase any fresh ingredients they require. For the vegan pasta variation, buy 300 g egg-free pasta instead of the dumpling ingredients. For tofu on Thursday, buy another 300 g tofu and omit the salmon.

A Little Prep Goes a Long Way

• First cooking day: Make the full stew and refrigerate Friday's half separately. Prepare Thursday's cabbage; leave Monday's portion as an intact wedge and shred it later. Freeze spare bread.
• Saturday: Make all eight dumplings and the full mushroom sauce. Refrigerate Monday's portions separately.
• Shop to suit your week: Buy salmon close to cooking day, or freeze promptly and thaw in the refrigerator. Keep salad leaves dry and choose firm pears.

Refrigerate cooked leftovers within two hours and reheat to 165°F. Cook salmon to 145°F in the thickest part. See the safe cooking-temperature guide.

Product selection and availability can change. Check each product page and our current fulfillment information before planning around a delivery. Local broth, rye bread, plain sauerkraut, all-purpose flour, and neutral cooking oil work well when you need ingredients immediately.

More to Explore on GermanFoods.org

• Pumpkin & Squash Recipe Collection — Find more ways to cook with the season's squash, including soups, crostini, vegetable dishes, and pickled pumpkin.
• Kohlrabi for Meatless Mondays — Learn what kohlrabi is, how to use it, and why it works so well in a crisp schnitzel coating.
• Recipes Featuring Sauerkraut — Explore soups, casseroles, fish dishes, and other uses for this versatile German staple.
• Halloween in Germany — Look ahead to October celebrations with an introduction to German Halloween customs, sweets, and party-food ideas.
• Get the Facts! — Browse the wider guide to German foods, regional specialties, traditions, and food culture.

Bring a taste of autumn to your table: Start with one recipe, stock up on a few versatile German pantry favorites, and let the week's ingredients do more than one job.