Finding a recipe with sauerkraut that doesn't involve meat is tricky. It mostly gets paired with sausages and other meats, but healthy vegan recipes can go wonderfully with a scoop of sauerkraut too. This healthy recipe uses beets, potatoes and onions flavored with some vinegar and paprika for a bit of a Hungarian feel.
Prep time: 10 minutes
Cooking Time: 30 minutes
Time from start to eating: 40 minutes
Makes 3 large servings.
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This transcription will have some mistakes because it is partially automated.
Hey guys, this is Heather from healthyveganrecipes.net. Today, I’m going to share a new recipe, my recipe with sauerkraut. This recipe uses sauerkraut because Phil, our resident sauerkraut maker and we have quite a bit of it left, and tomorrow we’re heading to his parent’s place.
We are going to stay there while Phil works on some gardening videos. We actually don’t want to take the sauerkraut with us, so I’m going to try use to use it up.
If you’re looking only for this recipe with sauerkraut, you can go ahead and visit healthyveganrecipes.net, I’ll post the full recipe there.
What I’m going to base this on is some beet and some potatoes. Most people when they eat sauerkraut eat it with sausages. But don’t worry, you can have it with beets and potatoes.
A nice onion always helps with this recipe with sauerkraut. We don’t need any sausages and we can have it in a vegan way. The first thing I did was scrubbed this potatoes – they’re actually looking a little old, probably the end of the potato batch.
I just want to show you, so you get these scars in the potatoes because normally, I said not to peel that’s why I scrubbed the dirt off first but there are still some scarred bit that you really don’t want to eat. Just go ahead and cut that out.
So, cut all of the “bad” bit off your potato, and then chop it up the smaller the bits are, the lesser the time its going to cook. I like to have little bite size pieces, but go with whatever size you like.
Then with the beets you need to cut-off the ends and peel, and then cut it about the same size as the potato, same thing with the onions. So when you get everything cut-off, just toss it in the pot and put some water up to the level of the vegetables and boil them.
Another way to cook them, just like what I’m doing today, is add a little water at the bottom of the pot to they’ll be more steamed than boiled. The reason for this is to avoid the nutrient to dissolve with the water. I’m also using the water as some kind of a sauce-base for this recipe with sauerkraut.
I am also adding a little bit of salt, what I did here is mix the salt with some kelp powder. Just sprinkle them here, this will also help the vegetables cook and give it a nice rich flavor, which is going to go well with out sauerkraut.
Stir the salt all around the vegetables, and then turn the stove around to medium and out the lid on. While that cooks, this should take about 30 minutes. I’ll tell you a little bit about the sauerkraut.
A lot of you there are probably thinking: sauerkraut, really – I don’t want to eat that. I understand, I also hated sauerkraut all of my life. Phil actually made sauerkraut a few times years ago and didn’t eat it, because I didn’t want to and didn’t like it.
But, I learned about the nutritional benefits of sauerkraut, so I’ve forced myself to eat for a few time and realized that it’s not that bad at all. If you actually pair it with the right dish, it can be good.
Phil and I went to visit his sister Haley in Amsterdam this past winter, and we got into the sauerkraut. We we’re putting in on all of our meals over there – we we’re a little bit obsessed with the sauerkraut.
The reason I’m bringing this up today is because fermented foods like sauerkraut adds a really influential nutrients to your diet. For vegans, we don’t actually get a lot of fermented foods, because the most common is yogurt.
Adding something like sauerkraut or making your all fermentations with other things is really a good way to get some microorganisms and some nutrients in to your body. Cabbage is actually a lot of people don’t eat on its own, so making it into a sauerkraut as like a condiment is a great way to get some cabbage into your diet.
It also smells pretty good. Take is slow, find some dishes like this that you can pair it with, which will really be delicious. I will also mention that making your own sauerkraut is actually pretty easy, and you’ll know it’s fresh and with no preservatives.
So, if enough of you leave comments, we might convince Phil to do a video on how to make sauerkraut because he is our household sauerkraut-maker. It’s very, very easy though, I’ve watched him do it, and I Phil confident that I can do it myself – I just want to leave some jobs for him to do in the kitchen.
He gets his recipe from a book called wild fermentation. I have a link somewhere in my website, in my book recommendations. But, if you just do a search on amazon, I’m sure it will come up.
The fun thing about beats is they turned everything red, or in this case, orange. So, when things are already soft, you can test that using a fork. Someone asked me recent how to mince-up garlic really quickly my answer is garlic press.
Watch! Just scrape it up and if you like, take some out from the inside. I like garlic, so I’m going to add some more cloves in there. Seasoning this recipe with sauerkraut is as important as using the right ingredients to go with it.
Garlic –always good. Onions – always good.
I’m adding a little bit of apple cider vinegar in here- a good stuff. It goes nicely with the sauerkraut. A little bit of nutritional yeast is also good, in Canada is like this yellow flaky stuff, same in the states but it can be a little bit more difficult to find in Europe.
It can also be called something else. In French, well the name was in French and I don’t know exactly what it means.
I’m also adding a little bit of paprika here and some oregano, for a little bit of Hungarian feel. This brings back memories, this is some oregano that Phil grew in our garden in B.C and I dried it and moved it across the country with me.
I’m throwing a little bit in there and some apple cider vinegar, and then give it a stir. It needs a few minutes for the flavors to come together – this is really cool that it’s orange and it’s making me happy for some reason.
As you know I often throw some onions over here, some things over here, but that’s good. Making a mess I part of cooking.
After stirring, just turn the heat off and put the lid back on.
When I walk in to the kitchen tonight, I was actually planning to make this recipe with sauerkraut with just beets, onions and zucchini. But, little did I know, there’s only one beet left.
So, I need to change things a little bit and added the potato, but for me, I find potato fairly heavy. I do think of then as a grain and not a vegetable, for some reason they just really sit for me.
What I did to lighten this up is I got in on a bed of lettuce, and I’m also going to throw some sprouts on top here. These are another of Phil’s contribution to the household food, he grows this sprouts on our window sill.
And, the last but not the least, our star, the sauerkraut. I’m going to make a nice big fork-full here and get that on top. I wind up with a mini-mountain of food.
I’ve got smarter for myself, I use a small portion plate, and for Phil, who eats more than I do, use a big potion plate. I will probably throw some sunflower seeds on this, jut to get in a little bit more calories and more fat.
There we go, a lovely beet-potato-orange mixture, my recipe with sauerkraut looking lovely. You can find the recipe at healthyveganrecipes.net. I hope you enjoy.