Smoky Lentil Sauerkraut Buns

While I put this vegan smoky lentil sauerkraut buns recipe together, I had a few things on my mind–kapustníky, pirozhki, and bierocks (or runzas). All are somewhat similar. And yet, they possess distinct differences, whether it’s their shapes, preparation (baked or fried), fillings, or even their size. Each proved to be quite inspirational. In the end, I created this plant based spin-off with potato dough, smoked paprika, marjoram, and more. And while this is my first stuffed buns recipe, I don’t think it’ll be my last, because these turned out unbelievably delicious 😊

This recipe makes ~9 smoky lentil sauerkraut buns.

A few things…

• ・These buns take ~2-3 hours to make, including time for the dough to rise. And while that’s a good amount of time to put aside, none of the steps are hard to execute.

• ・To keep things efficient, I like to work on the bun’s filling during the last 30 minutes of the dough’s rising time. Usually by the time my filling is cool enough to handle, my dough is ready to be punched down and divided.

• ・Some people like to rinse their sauerkraut before adding it to a recipe to take some of the edge off. This may suit you. That said, I have never rinsed my sauerkraut, including in these buns.

• ・ If you rinsed your kraut, taste your filling and instantly regret it, you can fix it. Just pour some of the sauerkraut brine into the filling (maybe 1-2 Tbsp?) and then, cook it until the liquid evaporates. Taste again, and adjust from there, if needed.

• ・For this recipe, I used canned brown lentils. You could probably substitute green lentils with ease. I would not recommend subbing in red lentils, because as they cook, they easily disintegrate.

• ・With or without the liquid smoke, these buns are great. It has a little more flavor with the liquid smoke, but still ok without it.

• ・You may need to cook more than one batch in the oven. It all hinges on the size of your sheet pan.

• ・These lentil sauerkraut buns freeze well. After baking them, I added them to a sealed container. To bring them back to their initial glory, bake them in a toaster oven at 350º F for ~15 min or until cooked through. You can also microwave them wrapped in a paper towel for ~1.5 minutes or until cooked through.

This vegan recipe for smoky lentil sauerkraut buns has cold weather food vibes, but you can enjoy it any time. They’re very portable. Take it with you for lunch. Enjoy it hot or cold. Eat it with a bowl of soup.

I truly appreciate you visiting, and hope you love this recipe 💚 And make sure to check out other UVK recipes, like Slow Cooker Tempeh Sauerkraut Stew, White Beans and Sauerkraut, Mushroom Lentil Pot Pie, Sweet Potato Lentil Soup, Vegan Sauerkraut, White Bean and Barley Soup and more.

Smoky Lentil Sauerkraut Buns

1 batch of potato rolls dough (follow this recipe through step 5)

1 medium yellow onion, finely chopped (OR ~2 cups finely chopped yellow onion)

3 Tbsp vegan butter

3 large garlic cloves, finely chopped

1½ tsp smoked paprika

½ tsp dried marjoram

Black pepper, to taste

2 cups sauerkraut, drained (see notes above)

½ tsp garlic powder

½ tsp onion powder

15 ounce can of lentils, drained and rinsed (OR ~1½ cups cooked lentils – see notes above)

Liquid smoke, a few drops – optional (I used Wright’s Liquid Hickory Smoke)

Canola oil, to brush

1. First, you’ll make the dough for the smoky lentil sauerkraut buns. Follow this recipe for potato rolls through step 5.

2. Get started on the lentil sauerkraut bun filling. In a large skillet, add the onion, vegan butter, and a dash of salt. Sauté over medium heat for ~7-10 minutes or until they are golden.

3. Add the smoked paprika, marjoram, black pepper and sauerkraut to the skillet. Stir for a few minutes over medium-low heat until the kraut cooks down.

4. Add garlic powder, onion powder, lentils and liquid smoke (if using). Stir gently for ~2 minutes. Taste, and adjust seasoning, if needed (more smoked paprika?). Remove from heat, and allow to cool.

5. When you’ve finished making the filling and the dough has been completed through step 5 (dough divided into 9 balls of equal size), preheat the oven to 350º F and line a large sheet pan with parchment paper. It’s time to assemble to smoky lentil sauerkraut buns.

6. Lightly flour a flat surface, like a countertop or large chopping board. Roll one of the dough balls into a circle (~6½” across). Add 2-3 Tbsp of the lentil filling to the center of the circle. There should be ample space on all sides (see photo to the left).

7. Wrap the dough around the filling to make a bun (see the photos in the center and to the right).

8. Place the bun with the seam side down on top of the parchment lined sheet pan. Gently pat it to flatten it a bit.

9. When you’ve made all the smoky lentil sauerkraut buns, lightly brush each one with canola oil. Then, place the sheet pan in the oven. Bake at 350º F for 30-35 minutes or until the buns are golden brown. Remove and enjoy!