This vegan white beans and sauerkraut recipe is absolutely delicious. It’s a simple sauerkraut side dish, but it also can work as a main dish. To make it an entree, serve it over fried potatoes or mashed potatoes. Top it with some vegan sour cream to make it next level.
This braised sauerkraut with beans recipe is the ultimate in ugly vegan food–comforting, tasty and not super photogenic. Yum!
Do you love sauerkraut? Well, you’re in luck. This is not the only vegan kraut recipe! UVK is chock-full of vegan recipes with sauerkraut. Some of my favorites include…
Thanks for stopping by! And please enjoy this super easy recipe 💚
White Beans and Sauerkraut
2 Tbsp vegan butter
1 cup chopped onion
2 large garlic cloves, finely chopped
¼ tsp smoked paprika
15 ounce can of white beans (OR 1¾ cups), drained and rinsed
2 cups sauerkraut, drained and brine squeezed out
¼-⅓ cup water
Vegan sour cream, to top – optional
1. In large heavy pot or dutch oven, add the vegan butter, onions and a dash of salt. Sauté for ~7 minutes over medium heat or until soft and golden.
2. Add the garlic and smoked paprika. Stir around for another minute.
3. Add the white beans, sauerkraut and water. Gently stir to combine (white beans like to fall apart). Cover with a lid, and turn heat down to low. Keep covered for 30 minutes (checking and stirring at the 15 minute mark to see if it needs a little more water).
4. Remove the lid. Taste the sauerkraut and beans, and adjust seasonings, if needed. Serve as a side dish or main dish. To make it an entree, enjoy over fried or mashed potatoes. Top with vegan sour cream (optional).
