34 Delicious Vegan Sauerkraut Creations

Move over, boring condiments! Sauerkraut is stepping into the spotlight with these 34 delicious vegan creations that transform this tangy staple into the star of your meals. From quick weeknight dinners to satisfying comfort food bowls, get ready to fall in love with sauerkraut all over again. Let’s dive into these mouthwatering recipes that will have you reaching for that jar with newfound excitement!

Vegan Sauerkraut and Potato Soup

Mmm, there’s nothing quite like a warm bowl of soup when the weather starts to cool down. You’re going to love how this vegan sauerkraut and potato soup comes together with simple ingredients but delivers incredible flavor. It’s the kind of comforting meal that makes you feel cozy from the inside out.

Ingredients

– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 4 medium russet potatoes, peeled and cubed
– 2 cups sauerkraut, drained but not rinsed
– 4 cups vegetable broth
– 1 teaspoon caraway seeds
– 1 bay leaf
– ½ cup unsweetened plant-based cream (cashew or oat work well)
– Fresh dill for garnish
– Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and slightly golden.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed potatoes to the pot and stir to coat with the onion mixture.
5. Pour in vegetable broth, making sure potatoes are fully submerged.
6. Add drained sauerkraut, caraway seeds, and bay leaf to the pot.
7. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
8. Cover the pot and simmer for 20-25 minutes until potatoes are fork-tender.
9. Remove the bay leaf from the soup.
10. Use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
11. Stir in plant-based cream until fully incorporated.
12. Season with salt and black pepper, starting with ½ teaspoon salt and adjusting as needed.
13. Simmer for another 5 minutes to allow flavors to meld.
14. Ladle the soup into bowls and garnish with fresh dill.

Hearty and tangy, this soup has a wonderful creamy texture with satisfying potato chunks throughout. The sauerkraut adds a bright acidity that cuts through the richness perfectly. Try serving it with crusty bread for dipping or top with extra fresh dill for a pop of color.

Roasted Veggie and Sauerkraut Sandwich

Oh my goodness, have you ever had one of those days where you crave something hearty but also want to feel good about what you’re eating? This roasted veggie and sauerkraut sandwich hits that perfect spot. It’s packed with flavor and texture that will make your taste buds dance.

Ingredients

– 1 large sweet potato, peeled and sliced into ½-inch rounds (or substitute with butternut squash)
– 1 red bell pepper, sliced into strips (seeds removed)
– 1 yellow onion, sliced into ½-inch rings
– 2 tbsp olive oil (or any neutral oil)
– ½ tsp garlic powder
– ½ tsp smoked paprika
– 4 slices sourdough bread (or your favorite sandwich bread)
– ¾ cup sauerkraut, drained
– 2 tbsp whole grain mustard (adjust to taste)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sweet potato rounds, bell pepper strips, and onion rings with olive oil in a large bowl until evenly coated.
3. Sprinkle the garlic powder and smoked paprika over the vegetables, then toss again to distribute the spices.
4. Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t crowded.
5. Roast the vegetables for 20 minutes at 425°F until the sweet potato is tender when pierced with a fork.
6. Flip the vegetables with a spatula and continue roasting for another 10-15 minutes until edges are caramelized and slightly crispy.
7. While vegetables roast, toast the sourdough bread slices in a toaster or oven until golden brown.
8. Spread 1 tablespoon of whole grain mustard evenly on two slices of the toasted sourdough bread.
9. Divide the roasted vegetables evenly between the two mustard-coated bread slices.
10. Top the vegetables with ¾ cup of drained sauerkraut, distributing it evenly across both sandwiches.
11. Place the remaining two bread slices on top to complete the sandwiches.
12. Cut each sandwich in half diagonally for easier handling.

My favorite thing about this sandwich is how the creamy roasted sweet potato balances the tangy sauerkraut, while the crispy vegetables add satisfying crunch. The smoky paprika really shines through, making this feel like a gourmet deli sandwich you’d pay good money for. Try serving it with a side of pickle spears and potato chips for the ultimate lunch experience.

Spicy Vegan Sauerkraut Tacos

Diving into taco night just got a whole lot more exciting with these plant-powered creations. You’re going to love how the tangy sauerkraut plays against the spicy kick in these easy-to-make tacos that come together in under 30 minutes.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup sauerkraut, drained
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 8 small corn tortillas
– Fresh cilantro for garnish
– Lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and slightly golden.
3. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
4. Add black beans, chili powder, cumin, and cayenne pepper to the skillet.
5. Cook the bean mixture for 3-4 minutes, mashing some beans with the back of your spoon to create a thicker texture.
6. Mix in drained sauerkraut and cook for 2 more minutes until heated through.
7. Warm corn tortillas one at a time in a dry skillet over medium heat for 20-30 seconds per side until pliable.
8. Spoon the sauerkraut and bean mixture evenly into the warmed tortillas.
9. Garnish each taco with fresh cilantro leaves.
10. Serve immediately with lime wedges on the side.

These tacos deliver an incredible crunch from the sauerkraut against the creamy bean filling. The spicy seasoning really makes the tangy flavors pop in every bite. Try serving them with a cool avocado crema or extra hot sauce for those who want to turn up the heat even more.

Vegan Sauerkraut and Mushroom Pierogi

Wondering how to make pierogi that even your non-vegan friends will love? These vegan sauerkraut and mushroom pierogi are the perfect comfort food for chilly evenings. They’re surprisingly simple to make and packed with savory flavor that will have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup warm water (about 110°F)
• 1/4 cup olive oil (or any neutral oil)
• 1 tsp salt
• 2 cups sliced cremini mushrooms
• 1 cup sauerkraut, drained and squeezed dry
• 1 medium onion, finely chopped
• 2 tbsp vegan butter
• 1/2 tsp black pepper
• 1/4 tsp caraway seeds (optional for extra flavor)

Instructions

1. Combine 2 cups flour and 1 tsp salt in a large mixing bowl.
2. Make a well in the center and pour in 1/2 cup warm water and 1/4 cup olive oil.
3. Mix with a fork until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
4. Cover the dough with a damp towel and let rest for 30 minutes at room temperature.
5. While dough rests, melt 2 tbsp vegan butter in a large skillet over medium heat.
6. Add 1 chopped onion and cook for 5 minutes until translucent, stirring frequently.
7. Add 2 cups sliced mushrooms and cook for 8 minutes until browned and tender.
8. Stir in 1 cup drained sauerkraut, 1/2 tsp black pepper, and 1/4 tsp caraway seeds, cooking for 3 more minutes.
9. Remove filling from heat and let cool completely before using.
10. Roll rested dough to 1/8-inch thickness on a floured surface.
11. Cut dough into 3-inch circles using a round cutter or glass.
12. Place 1 tablespoon filling in the center of each circle.
13. Fold dough over filling and press edges firmly to seal, creating half-moon shapes.
14. Bring a large pot of salted water to a rolling boil.
15. Carefully drop pierogi into boiling water in batches, cooking for 3-4 minutes until they float to the surface.
16. Remove cooked pierogi with a slotted spoon and drain well.
17. Heat a clean skillet with 1 tbsp vegan butter over medium-high heat.
18. Pan-fry boiled pierogi for 2-3 minutes per side until golden brown and crispy.

Loving these pierogi is easy when you taste that perfect combination of crispy exterior and tender filling. The tangy sauerkraut balances beautifully with the earthy mushrooms, creating layers of flavor in every bite. Try serving them with a dollop of vegan sour cream and caramelized onions for an extra special touch that makes this comfort food feel restaurant-worthy.

Sauerkraut and Quinoa Stuffed Peppers

Looking for a hearty, healthy dinner that comes together with minimal fuss? These stuffed peppers combine tangy sauerkraut with protein-packed quinoa for a satisfying meal that’s perfect for busy weeknights. You’ll love how the flavors meld together while the peppers roast to tender perfection.

Ingredients

– 4 large bell peppers, any color (red or yellow work well)
– 1 cup quinoa, rinsed well (removes bitterness)
– 2 cups vegetable broth or water
– 1 cup sauerkraut, drained but not rinsed (keeps the tang)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil or any neutral oil
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 cup shredded mozzarella cheese (optional for topping)
– Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in the prepared baking dish.
4. Heat olive oil in a medium saucepan over medium heat.
5. Add diced onion and cook until translucent, about 5 minutes.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in rinsed quinoa and cook for 2 minutes to toast slightly.
8. Pour in vegetable broth and bring to a boil.
9. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
10. Remove quinoa from heat and let stand covered for 5 minutes.
11. Fluff the cooked quinoa with a fork.
12. Stir in drained sauerkraut, smoked paprika, and black pepper.
13. Spoon the quinoa-sauerkraut mixture evenly into the prepared peppers.
14. Top with shredded mozzarella if using.
15. Cover the baking dish with foil and bake for 25 minutes.
16. Remove foil and bake for another 10 minutes until peppers are tender and cheese is golden.
17. Let rest for 5 minutes before serving.

Crisp-tender peppers give way to a fluffy quinoa filling with wonderful tang from the sauerkraut. Consider serving these over a bed of greens for a complete meal, or pair with a simple salad for extra freshness. The smoky paprika adds depth that balances beautifully with the bright, fermented notes.

Vegan Sauerkraut and Avocado Toast

Zesty and satisfying, this vegan sauerkraut and avocado toast brings together tangy crunch with creamy richness. You’ll love how the fermented flavors balance perfectly with the smooth avocado. It’s the kind of quick, healthy lunch that feels special but comes together in minutes.

Ingredients

– 2 slices sourdough bread (or your favorite crusty bread)
– 1 ripe avocado (should yield slightly to gentle pressure)
– 1/2 cup sauerkraut, drained (homemade or store-bought)
– 1 tbsp olive oil (or any neutral oil)
– 1/4 tsp red pepper flakes (adjust to heat preference)
– 1/4 tsp sea salt (or to taste)
– 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush both sides of each bread slice evenly with olive oil using a pastry brush.
3. Place bread slices on the prepared baking sheet and bake for 8-10 minutes until golden brown and crisp around the edges.
4. While bread toasts, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
5. Mash the avocado with a fork until mostly smooth but with some small chunks remaining for texture.
6. Stir in lemon juice, sea salt, and red pepper flakes until well combined.
7. Remove toasted bread from the oven and let cool for 1 minute to prevent the avocado from wilting.
8. Spread the mashed avocado mixture evenly onto each warm toast using the back of a spoon.
9. Top each toast with 1/4 cup of drained sauerkraut, distributing it evenly across the surface.
10. Serve immediately while the toast is still warm and crisp.

This toast delivers a wonderful contrast between the warm, crunchy bread and the cool, tangy toppings. The creamy avocado base helps mellow the sauerkraut’s sharpness while the red pepper flakes add just enough heat. Try serving it with a simple side salad or topping with microgreens for extra freshness and color.

Hearty Vegan Sauerkraut Stew

Vegan comfort food doesn’t get much cozier than this! You’re going to love how this hearty stew transforms simple ingredients into something truly special. It’s the perfect bowl of warmth for chilly evenings.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 large carrots, sliced into ½-inch rounds
– 4 cups vegetable broth
– 2 cups sauerkraut, drained but not rinsed
– 1 lb potatoes, cut into 1-inch chunks
– 1 tsp caraway seeds
– ½ tsp smoked paprika
– ¼ tsp black pepper
– Fresh dill for garnish (optional)

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add carrot slices and cook for 3 minutes to slightly soften.
5. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add drained sauerkraut, potato chunks, caraway seeds, smoked paprika, and black pepper.
7. Bring the stew to a boil over high heat, then reduce to a simmer.
8. Cover and simmer for 25-30 minutes until potatoes are fork-tender.
9. Taste and adjust seasoning if needed, remembering the sauerkraut adds saltiness.
10. Ladle into bowls and garnish with fresh dill if using.

You’ll notice the potatoes become wonderfully tender while the sauerkraut keeps its pleasant tang. The caraway seeds add an earthy depth that pairs perfectly with the smoky paprika. Try serving it with crusty rye bread for dipping into the flavorful broth.

Sauerkraut and Chickpea Stew

Wondering what to do with that jar of sauerkraut sitting in your fridge? This hearty stew transforms simple ingredients into something truly special. You’ll love how the tangy sauerkraut mellows out while cooking, creating a comforting bowl that’s perfect for chilly evenings.

Ingredients

– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp caraway seeds (optional but recommended for authentic flavor)
– 2 cups sauerkraut, drained but not rinsed
– 2 (15 oz) cans chickpeas, drained and rinsed
– 4 cups vegetable broth
– 2 medium potatoes, peeled and cubed
– 1 tsp smoked paprika
– 1 bay leaf
– ½ cup full-fat coconut milk (for creaminess, or substitute with heavy cream)
– Fresh dill for garnish (parsley works too)

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden around the edges.
3. Stir in minced garlic and caraway seeds, cooking for 1 minute until fragrant (don’t let the garlic burn).
4. Add drained sauerkraut and cook for 3 minutes, stirring to incorporate with the onion mixture.
5. Pour in vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add cubed potatoes, drained chickpeas, smoked paprika, and bay leaf.
7. Bring the stew to a boil, then immediately reduce heat to maintain a gentle simmer.
8. Cover and simmer for 25 minutes, or until potatoes are easily pierced with a fork.
9. Stir in coconut milk and simmer uncovered for 5 more minutes to slightly thicken.
10. Remove the bay leaf and discard.
11. Ladle the stew into bowls and garnish generously with fresh dill.

A spoonful of this stew reveals tender potatoes and chickpeas swimming in a tangy, savory broth. The sauerkraut softens beautifully while keeping its distinctive zing. Try serving it over mashed potatoes for ultimate comfort, or with crusty bread to soak up every last drop.

Vegan Reuben Sandwich with Sauerkraut

Wondering how to get that classic deli flavor without the meat? You’re in luck—this vegan Reuben sandwich is packed with savory, tangy goodness and comes together in no time. It’s the perfect lunch for when you’re craving something hearty but plant-based.

Ingredients

– 4 slices rye bread (marble rye works great for color)
– 1 cup sauerkraut, drained well (squeeze out excess liquid to avoid sogginess)
– 8 oz sliced vegan pastrami (or smoked tofu, thinly sliced)
– 1/2 cup vegan Thousand Island dressing (store-bought or homemade)
– 4 slices vegan Swiss cheese (melty varieties like Chao or Violife)
– 2 tbsp vegan butter (or olive oil, for toasting)

Instructions

1. Heat a large skillet or griddle over medium heat (about 350°F).
2. Spread 1/2 tablespoon vegan butter on one side of each slice of rye bread.
3. Place two slices of bread, buttered-side down, in the skillet.
4. Top each with 1/4 cup sauerkraut, spreading it evenly.
5. Layer 4 oz vegan pastrami over the sauerkraut on each sandwich.
6. Add 2 slices vegan Swiss cheese on top of the pastrami.
7. Drizzle 2 tablespoons vegan Thousand Island dressing over the cheese.
8. Cover the skillet with a lid and cook for 3–4 minutes, until the bread is golden brown and crispy. Tip: Covering the skillet helps the cheese melt faster without burning the bread.
9. Place the remaining bread slices, buttered-side up, on top of each sandwich.
10. Carefully flip the sandwiches using a spatula.
11. Cook for another 3–4 minutes, uncovered, until the second side is golden and the filling is heated through. Tip: Press down gently with the spatula to help the layers stick together.
12. Remove from heat and let rest for 1 minute before slicing. Tip: Letting it rest prevents the filling from spilling out when you cut it.

Oh, the crunch of that toasted rye against the tangy sauerkraut and creamy dressing is pure comfort. Serve it with a dill pickle spear and potato chips for a full deli experience, or slice it diagonally for a prettier presentation.

Sauerkraut and Sweet Potato Casserole

Picture this: you’re craving something cozy but want to break free from the usual mashed potato routine. This sauerkraut and sweet potato casserole brings tangy, sweet, and savory together in one comforting dish that’s perfect for chilly evenings.

Ingredients

• 2 large sweet potatoes, peeled and sliced ¼-inch thick (about 4 cups)
• 1 (16 oz) jar sauerkraut, drained but not rinsed (for maximum tang)
• 1 cup shredded Gruyère cheese (or sharp cheddar for a stronger flavor)
• ½ cup heavy cream (or half-and-half for a lighter option)
• 2 tbsp unsalted butter, melted (or olive oil for dairy-free)
• 1 tsp caraway seeds (optional, for extra earthy flavor)
• ½ tsp black pepper
• ¼ tsp salt (adjust if your sauerkraut is very salty)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or oil.
2. Arrange half of the sweet potato slices in a single layer at the bottom of the dish, overlapping slightly to cover gaps.
3. Spread the drained sauerkraut evenly over the sweet potato layer, pressing down gently.
4. Sprinkle half of the shredded Gruyère cheese over the sauerkraut.
5. Layer the remaining sweet potato slices on top, again overlapping for full coverage.
6. In a small bowl, whisk together the heavy cream, melted butter, caraway seeds (if using), black pepper, and salt until combined.
7. Pour the cream mixture evenly over the top sweet potato layer, tilting the dish to help it seep down.
8. Cover the dish tightly with aluminum foil and bake for 40 minutes, or until the sweet potatoes are tender when pierced with a fork.
9. Remove the foil and sprinkle the remaining cheese over the top.
10. Return the dish to the oven, uncovered, and bake for another 15–20 minutes, until the cheese is bubbly and lightly browned.
11. Let the casserole rest for 10 minutes before serving to allow the layers to set.

Out of the oven, this casserole is wonderfully creamy with a hint of crunch from the browned cheese. The sweet potatoes soften into the tangy sauerkraut, creating a balanced bite that’s even better with a sprinkle of fresh thyme or served alongside roasted sausages for a hearty meal.

Vegan Sauerkraut Stir-fry with Tofu

Craving something tangy, savory, and packed with plant-based protein? You’ve got to try this vegan sauerkraut stir-fry with tofu—it’s a quick, one-pan wonder that brings together fermented crunch and satisfying textures in under 30 minutes. Perfect for busy weeknights when you want a meal that feels both wholesome and exciting.

Ingredients

– 14 oz firm tofu, pressed and cubed (or extra-firm for crispier results)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup sauerkraut, drained but not rinsed (retain that tangy flavor!)
– 1 medium onion, thinly sliced (yellow or white work well)
– 2 cloves garlic, minced (fresh is best for aroma)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp maple syrup (balances the sourness)
– ½ tsp smoked paprika (adds a subtle smokiness)
– ¼ tsp black pepper (freshly ground if possible)

Instructions

1. Press the tofu for 15 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add the tofu cubes in a single layer and cook for 5–7 minutes, flipping halfway, until golden brown on all sides.
5. Transfer the tofu to a plate and reduce the heat to medium.
6. Add the remaining 1 tablespoon of oil to the same skillet.
7. Sauté the sliced onion for 4–5 minutes, stirring occasionally, until softened and lightly browned.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Add the drained sauerkraut, soy sauce, maple syrup, smoked paprika, and black pepper to the skillet.
10. Cook for 3–4 minutes, stirring frequently, until the sauerkraut is heated through and well combined.
11. Return the cooked tofu to the skillet and toss everything together for 1–2 minutes to warm through.
12. Remove from heat and serve immediately. A final squeeze of lemon juice can brighten the flavors if you like extra zing. And there you have it—a dish that’s tangy from the sauerkraut, savory from the tofu, and subtly sweet from the maple glaze. Try serving it over brown rice or quinoa for a complete meal, or stuff it into warm tortillas for a fun, fusion-style wrap.

Sauerkraut and Black Bean Burgers

You know those days when you want something hearty and satisfying but don’t want to spend hours in the kitchen? These Sauerkraut and Black Bean Burgers are here to save your dinner plans. They’re packed with flavor and come together in no time.

Ingredients

– 1 (15-ounce) can black beans, drained and rinsed (or 1 ½ cups cooked black beans)
– ¾ cup sauerkraut, squeezed dry (reserve 1 tablespoon liquid)
– ½ cup panko breadcrumbs (or regular breadcrumbs)
– 1 large egg, lightly beaten (or flax egg for vegan option)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon smoked paprika (adjust to taste)
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
– 4 burger buns, toasted
– Optional toppings: lettuce, tomato, onion, vegan mayo

Instructions

1. Preheat a skillet over medium heat and add 1 tablespoon olive oil.
2. Mash black beans in a large bowl with a fork until mostly smooth but some chunks remain.
3. Add sauerkraut, panko breadcrumbs, egg, smoked paprika, garlic powder, and black pepper to the bowl.
4. Mix all ingredients until well combined, using your hands if needed.
5. Divide mixture into 4 equal portions and shape into ½-inch thick patties.
6. Heat remaining 1 tablespoon olive oil in the preheated skillet.
7. Cook patties for 4-5 minutes until golden brown and crispy on the bottom.
8. Flip patties carefully using a spatula and cook for another 4-5 minutes.
9. Check that internal temperature reaches 165°F using an instant-read thermometer.
10. Toast burger buns in the same skillet for 1-2 minutes until lightly golden.
11. Assemble burgers by placing patties on bottom buns and adding desired toppings.

Crispy on the outside with a tangy, savory interior, these burgers have an amazing texture that holds together perfectly. The sauerkraut adds a bright acidity that cuts through the richness, making them far more interesting than your average veggie burger. Try serving them with sweet potato fries or a simple side salad for a complete meal that’ll have everyone asking for seconds.

Vegan Sauerkraut Pizza

Oh my gosh, you have to try this vegan sauerkraut pizza—it sounds wild but trust me, the tangy sauerkraut pairs perfectly with creamy cashew sauce for a seriously addictive combo. It’s the kind of easy weeknight dinner that’ll make you feel like a kitchen pro without any fuss. Let’s get cooking!

Ingredients

– 1 pre-made pizza crust (12-inch, or your favorite homemade dough)
– 1 cup raw cashews, soaked for 4 hours (or boiled for 15 minutes to soften)
– 1/2 cup unsweetened plant-based milk, like almond or oat (add more if needed for creaminess)
– 2 tbsp nutritional yeast (for a cheesy flavor, or sub with vegan parmesan)
– 1 tbsp lemon juice (freshly squeezed for brightness)
– 1 tsp garlic powder (or 2 minced garlic cloves for extra punch)
– 1/2 tsp salt (adjust to taste)
– 1 cup sauerkraut, drained well (squeeze out excess liquid to prevent sogginess)
– 1/4 cup red onion, thinly sliced (optional, for a bit of crunch)
– 1 tbsp olive oil (or any neutral oil, for brushing the crust)

Instructions

1. Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat up for 10 minutes.
2. Drain the soaked cashews and add them to a blender with plant-based milk, nutritional yeast, lemon juice, garlic powder, and salt.
3. Blend the mixture on high speed for 1–2 minutes until completely smooth and creamy, scraping down the sides if needed.
4. Lightly brush the pre-made pizza crust with olive oil to help it crisp up in the oven.
5. Spread the cashew sauce evenly over the crust, leaving a 1/2-inch border around the edges for the crust.
6. Sprinkle the well-drained sauerkraut evenly over the sauce, avoiding clumps.
7. Top with thinly sliced red onion if using, distributing it lightly for even coverage.
8. Carefully transfer the pizza to the preheated pizza stone or baking sheet using a pizza peel or back of a baking sheet.
9. Bake for 12–15 minutes, or until the crust is golden brown and the edges are crisp.
10. Remove the pizza from the oven and let it cool on a wire rack for 2–3 minutes before slicing.

Did you see how that sauerkraut caramelized just enough to balance the tang with a hint of sweetness? The creamy cashew base keeps it all cozy, and I love serving this with a simple side salad for a complete meal that’s anything but boring.

Sauerkraut and Lentil Salad

You know those days when you want something hearty but fresh? This sauerkraut and lentil salad is your answer—it’s tangy, filling, and comes together in minutes. Perfect for lunch or a quick dinner side.

Ingredients

– 1 cup brown lentils, rinsed (they hold their shape better than red lentils)
– 2 cups sauerkraut, drained but not rinsed (keep that tangy flavor!)
– 1/4 cup olive oil (or any neutral oil like avocado)
– 2 tbsp apple cider vinegar (adds a bright kick)
– 1 tsp Dijon mustard (for a little creaminess and zing)
– 1/2 tsp garlic powder (or 1 fresh garlic clove, minced)
– 1/4 tsp black pepper (freshly cracked if you have it)
– 1/4 cup chopped fresh parsley (for a pop of color and freshness)

Instructions

1. Place 1 cup rinsed brown lentils in a medium saucepan and cover with 3 cups of water.
2. Bring the lentils to a boil over high heat, then reduce heat to low and simmer uncovered for 20 minutes until tender but not mushy.
3. Drain the cooked lentils in a fine-mesh strainer and rinse briefly with cool water to stop the cooking process.
4. While lentils are cooking, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a large bowl.
5. Add the drained sauerkraut to the dressing in the bowl and toss to combine.
6. Tip: Let the sauerkraut marinate in the dressing while the lentils cool—this helps the flavors meld.
7. Once lentils have cooled to room temperature, add them to the sauerkraut mixture.
8. Gently fold in 1/4 cup chopped fresh parsley until everything is evenly distributed.
9. Taste and adjust seasoning if needed—the sauerkraut usually provides enough salt, but you can add a pinch if desired.
10. Tip: For best flavor, let the salad sit for 15 minutes before serving to allow the lentils to absorb the dressing.
11. Tip: If making ahead, store in an airtight container in the refrigerator for up to 3 days—the flavors actually improve overnight.

But the best part is how the creamy lentils play against the crunchy sauerkraut. Try serving it alongside grilled sausages or piled onto toasted rye bread for an open-faced sandwich that’s anything but boring.

Savory Vegan Sauerkraut Pancakes

Perfect for using up that jar in your fridge, these savory vegan sauerkraut pancakes are the crispy, tangy comfort food you didn’t know you needed. They come together in minutes and work beautifully for breakfast, lunch, or a quick snack.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened plant-based milk, such as almond or oat
• 1 cup sauerkraut, drained and squeezed dry (this prevents soggy pancakes)
• 2 tbsp nutritional yeast, for a cheesy flavor
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp neutral oil, like avocado or canola, for frying
• Vegan sour cream or applesauce, for serving (optional)

Instructions

1. In a medium bowl, whisk together the flour, nutritional yeast, baking powder, garlic powder, and black pepper until well combined.
2. Pour in the plant-based milk and stir just until a thick batter forms; a few lumps are okay—overmixing can make pancakes tough.
3. Fold in the drained sauerkraut until evenly distributed throughout the batter.
4. Heat 1 tablespoon of oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Drop 1/4 cup portions of batter into the skillet, gently spreading each into a 3-inch circle.
6. Cook for 3–4 minutes, or until the edges look set and the bottoms are golden brown with crispy edges.
7. Flip each pancake carefully and cook for another 3–4 minutes, until the second side is golden and firm to the touch.
8. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.

Golden and crisp on the outside with a soft, tangy center, these pancakes are a flavor adventure. Serve them hot with a dollop of vegan sour cream for creaminess or applesauce for a sweet contrast—either way, they’re irresistibly good.

Vegan Kimchi Sauerkraut Bowl

Gosh, you know those days when you want something tangy, crunchy, and totally satisfying without spending hours in the kitchen? This vegan kimchi sauerkraut bowl is your answer. It’s a flavor-packed meal that comes together in minutes and feels like a hug for your taste buds.

Ingredients

• 1 cup cooked brown rice, warm or at room temperature (or quinoa for variation)
• ½ cup vegan kimchi, chopped if large pieces (ensure it’s vegan—no fish sauce)
• ⅓ cup sauerkraut, drained (homemade or store-bought, unpasteurized for probiotics)
• 1 tbsp toasted sesame oil (or avocado oil for milder flavor)
• 1 tbsp tamari or soy sauce (use coconut aminos for soy-free option)
• ½ avocado, sliced (add just before serving to prevent browning)
• 2 tbsp roasted sesame seeds (black or white, for crunch)
• 1 scallion, thinly sliced (green parts only, for freshness)
• Optional: ¼ cup edamame, shelled and thawed (for extra protein)

Instructions

1. Place the warm brown rice in a medium-sized bowl as your base.
2. Spoon the vegan kimchi evenly over the rice, letting any juices drizzle down.
3. Add the drained sauerkraut in a separate section to keep textures distinct.
4. Drizzle the toasted sesame oil and tamari directly over the kimchi and rice.
5. Arrange the avocado slices on top, gently pressing them into the bowl.
6. Sprinkle the roasted sesame seeds and sliced scallions over everything.
7. If using, scatter the edamame across the bowl for added protein.
8. Toss everything gently with a fork just before eating to combine flavors evenly.

My favorite thing about this bowl is how the cool, crunchy sauerkraut plays off the spicy kimchi, while the creamy avocado balances it all out. Try serving it with a squeeze of lime or a dash of chili flakes if you like extra heat—it’s perfect for a quick lunch or light dinner that still feels special.

Sauerkraut and Vegetable Biryani

Oh my gosh, you won’t believe how this sauerkraut biryani transforms humble ingredients into something magical. It’s that perfect one-pot wonder when you want something comforting but exciting. You get all those tangy, spiced flavors without spending hours in the kitchen.

Ingredients

– 1 cup basmati rice (rinsed well to remove excess starch)
– 1 cup sauerkraut (drained but not rinsed, for maximum tang)
– 1 onion, thinly sliced (yellow works great for sweetness)
– 2 tbsp ghee or butter (or olive oil for dairy-free)
– 1 tsp cumin seeds (toasted for deeper flavor)
– 1 tsp garam masala (adjust for more warmth)
– 1/2 tsp turmeric (for color and earthiness)
– 1/4 tsp red chili flakes (optional, for heat)
– 1 3/4 cups vegetable broth (or water with 1/2 tsp salt)
– 1/4 cup frozen peas (no need to thaw)
– Fresh cilantro for garnish (parsley works too)

Instructions

1. Rinse 1 cup basmati rice under cold water until water runs clear to prevent clumping.
2. Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat until shimmering.
3. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant and slightly darker.
4. Add thinly sliced onion and cook for 6-8 minutes, stirring occasionally, until golden brown and crispy at the edges.
5. Stir in 1 tsp garam masala, 1/2 tsp turmeric, and 1/4 tsp red chili flakes, cooking for 1 minute until aromatic.
6. Add drained sauerkraut and cook for 2 minutes, stirring to coat with spices.
7. Add rinsed rice and 1/4 cup frozen peas, stirring gently for 1 minute to toast lightly.
8. Pour in 1 3/4 cups vegetable broth, scraping any browned bits from the pot bottom.
9. Bring to a boil, then immediately reduce heat to low and cover tightly with a lid.
10. Simmer for 15 minutes without peeking to build steam.
11. Turn off heat and let sit covered for 10 minutes to finish absorbing liquid.
12. Fluff gently with a fork to separate grains without breaking them.
13. Garnish with fresh cilantro before serving. For that perfect biryani texture, you get fluffy separate grains with tangy sauerkraut pockets throughout. The crispy onion bits add wonderful crunch against the soft rice. Try topping with a fried egg for a complete meal, or serve with cool yogurt to balance the spices.

Vegan Sauerkraut and Tempeh Wraps

These vegan sauerkraut and tempeh wraps are perfect when you want something satisfying but don’t have hours to spend in the kitchen. They combine tangy, crunchy, and savory flavors in one handheld package that’s surprisingly easy to make. You’ll love how the ingredients come together for a quick lunch or light dinner.

Ingredients

• 8 oz tempeh, crumbled (or substitute with extra-firm tofu)
• 1 cup sauerkraut, drained (reserve 2 tbsp of the brine)
• 4 large whole wheat tortillas (or gluten-free wraps)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 avocado, sliced
• 1/4 cup vegan mayo
• Fresh spinach leaves

Instructions

1. Crumble the tempeh into small pieces using your hands or a fork.
2. Heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add crumbled tempeh to the hot skillet and cook for 5 minutes, stirring occasionally, until lightly browned.
4. Sprinkle smoked paprika and garlic powder evenly over the tempeh.
5. Pour soy sauce and reserved sauerkraut brine over the tempeh mixture.
6. Cook for 3 more minutes, stirring constantly, until the liquid is absorbed.
7. Remove skillet from heat and stir in the drained sauerkraut.
8. Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15 seconds.
9. Spread 1 tablespoon of vegan mayo evenly over each warmed tortilla.
10. Place a handful of fresh spinach leaves in the center of each tortilla.
11. Divide the tempeh-sauerkraut mixture evenly among the four tortillas.
12. Top each with avocado slices arranged in a single layer.
13. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.

Don’t be surprised by how the warm, savory tempeh plays off the cool, tangy sauerkraut—it’s a texture and flavor combo that really works. The wraps hold together nicely for eating with your hands, but you can also slice them in half diagonally for a prettier presentation. Try serving them with pickled vegetables or a simple side salad for a complete meal that feels both wholesome and indulgent.

Conclusion

Outstanding! This collection proves sauerkraut’s incredible versatility in vegan cooking. From comforting mains to zesty sides, these recipes make fermented foods accessible and delicious. We hope you feel inspired to try a few creations! Share your favorites in the comments below, and don’t forget to pin this article to your Pinterest boards for easy recipe access. Happy cooking!