I made this incredibly flavorful casserole last night …. but what should I call it? Autumn Surprise? Oktoberfest Bowl? How about I call it just what it is – a Vegan Sauerkraut Casserole. Using freshly picked Apples, organic Sauerkraut, Seitan Sausages, and diced Sweet Potatoes – it truly does taste like October in a bowl!
It all started with a jar of Bubbies Sauerkraut.
I LOVE sauerkraut and it just so happens real, organic sauerkraut is a fermented food that contains natural probiotics.
We usually think of bacteria as something that causes disease. But your body is full of bacteria, both good and bad. And research has shown that a gut full of the ‘bad’ bacteria can lead to allergies, obesity, and even autoimmune diseases.
How do we get bad bacteria you ask? From eating too many processed foods, meat, sugar, and dairy! In other words….the standard american diet 🙁
Probiotics on the other hand are often called “the good” or “helpful” bacteria because they help keep your gut healthy. Probiotic rich foods include Miso, Tempeh, Sour Pickles (brined with sea salt instead of vinegar), and Sauerkraut.
So obviously we need to be eating more probiotics foods. Right? But sauerkraut? What on earth do you do with a jar of Sauerkraut?
Well my mom would have made sauerkraut and wieners (which my dad absolutely loved). Myself, I usually toss a spoonful or two on my homemade Vegan Beer Brat.…. But what else?
Well NOW you can make this incredibly tasty casserole that features sauerkraut as the main ingredient. Along with onion, celery, carrot, sweet potatoes, mushrooms, Seitan Sausages, and apple. Mmmm it’s like a little taste of Autumn!
Vegan Sauerkraut Casserole
Start by sautéing some onion, celery, carrot, and sweet potato in a large soup pan.
I used about ¼ of an onion, 2 stalks of celery, 2 small carrots, and 1 medium-sized sweet potato, plus a little veggie broth to keep it from sticking.
When the veggies have softened a bit, add in the mushrooms, a little Caraway Seed, Fennel Seed, a chopped tart apple (I used a Braeburn), and a cup of white wine. (Veggie broth might work here instead but the wine adds a nice flavor)
Let that cook down until the liquid has almost evaporated and then add in the sausages (optional – you can leave them out completely if you want). Slice 3 or 4 homemade Seitan Sausages, like these homemade Vegan Beer Brats, or you can use Field Roast or Tofurky brand sausages but keep in mind they do contain some oil.
Also add 2 ½ cups of sauerkraut, a little Apple Cider Vinegar, and a good heaping tablespoon of Spicy Brown Mustard. YUM! Season with salt and pepper and stir until everything’s combined.
Transfer the contents into a 9×13 casserole dish, top it with frozen hash brown potatoes, and bake it in a 400° oven for 60 minutes or until the potatoes begin to brown.
Thinly sliced scalloped potatoes would be a lot prettier on this dish, I was simply lazy and went with the frozen hash browns.
There you have it. I know the photos aren’t much to look at – but my family REALLY enjoyed this dish. So give it a try, and be sure and leave those comments!
- 1/4 med White Onion (diced)
- 2 ribs Celery (diced)
- 2 small Carrots (diced)
- 1 med Sweet Potato (diced)
- 8 oz Mushrooms (sliced)
- 1/2 cup Vegetable Broth (low sodium)
- 3-4 Seitan Sausages (optional)
- 1 tsp Caraway Seed
- 1/2 tsp Fennel Seed
- 1 med Red Apple (I used Braeburn)
- 1 cup White Wine
- 2 1/2 cups Sauerkraut
- 3 Tbs Apple Cider Vinegar
- 1 Tbs Brown Mustard
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 2-3 potatoes sliced thinly to top or 1/2 bag frozen hash browns
- Preheat oven to 400 degrees F
- Sauté onion, celery, carrot, and sweet potato in veg broth until softened
- Add seasonings, apple, mushrooms, and wine and cook until liquid is mostly reduced
- Add sausages, sauerkraut, vinegar, and mustard and stir to combine
- Salt and pepper to taste
- Transfer to 9x13 casserole dish and top with potatoes
- Bake for 60 min or until potatoes have browned