Growing up, I ate a lot of sauerkraut. Slovaks and Slovak Americans, who feel close to their ethnic roots, know what I am talking about. We seemingly can’t get enough of it.
Sauerkraut remains one of my favorite comfort foods, especially when it is paired with a heaping pile of fluffy mashed potatoes. It’s the whole food equivalent to sea salt and vinegar potato chips. Delicious.
This vegan tempeh with sauerkraut recipe takes some inspiration from Slavic cuisine. It uses simple ingredients and has a sour-savory flavor. I used a jar of refrigerated store bought raw sauerkraut for this recipe, specifically Olykraut Eastern European Raw Sauerkraut. You can get ambitious, and make your own from scratch. Or you can use your favorite brand right off the shelf. Really, any sauerkraut will do the trick.
All in all, it’s an easy vegan sauerkraut dish. I hope you enjoy it!
Slow Cooker Sauerkraut Tempeh Stew
1 medium onion, sliced in crescents
4 garlic cloves, coarsely chopped
2 Tbsp olive oil
8 ounce package of tempeh, torn into chunks
½ tsp ground cumin
1 tsp caraway seeds
1 tsp smoked paprika
16 ounce jar of raw sauerkraut
2 large carrots, thick cut
1 large red pepper, sliced
1 large green pepper, sliced
1 ½ cubes of bouillon (fake chicken or vegetable)
½ cup water
1. Over medium heat, sauté onions in olive oil until they are transparent. Add garlic and the tempeh. Slightly brown the tempeh, then, add ground cumin, smoked paprika and the caraway seeds. Sauté over low heat for another minute or 2, and then, add to the slow cooker.
2. Add everything else listed in the recipe to the slow cooker. Stir until well combined, and secure the lid. Cook on HIGH for 5 hours. Serve over a bed of mashed potatoes.