Vegan Potato Sauerkraut Casserole Recipes

VEGAN POTATO SAUERKRAUT CASSEROLE

Vegan Potato Sauerkraut Casserole image

This is a warm, cozy and filling dish that you will love to feed your family and friends. It was originally a recipe handed down from my Grandma that we altered by omitting the meat that she typically used.

Provided by Trish Hall

Number Of Ingredients 8

Ingredients

4-5 cups potatoes, chopped coarsely (Yukon Gold work well)
3-4 cups apples, chopped coarsely (Tart apples are best, like Granny Smith)
2 cups sweet onion, chopped fine
2 14 oz containers sauerkraut (Fresh is best, but canned will work)
4 cups shredded cabbage
1/2 cup vegetable broth
1-2 tsp Spike or favorite seasoning salt (optional)
1 tsp caraway seeds, crushed (optional)

Steps:

Dice potatoes to 1/2" cubes. Place in a bowl of cold water and set aside.
Dice onions to 1/4" pieces. Set aside.
Dice apples to 1/2" cubes and place in a bowl of cold water.
If using cabbage, shred coarsely. Measure out 1/2 cup of broth and set aside.
Sauté onions, using a splash of vegetable broth or water to loosen stuck bits of onion, scraping the pan as you splash the liquid in. Sauté until onions are soft. If using cabbage instead of sauerkraut, add the 1/2 cup of broth to the onions and remove from heat and set aside.

GERMAN SAUERKRAUT AND POTATO CASSEROLE

German Sauerkraut and Potato Casserole image

The is a German casserole recipe made vegetarian given to me by my good German friend, Nicola Wieland. I'm thankful she took the time to translate this recipe for me. Enjoy!

Provided by Enjolinfam

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

14 ounces sauerkraut, canned
800 g potatoes
1 (12 1/2 ounce) can vegetarian sausages (you can also use a larger can if you want more sausage in the casserole)
1 large onion, chopped
1 1/2 tablespoons canola oil
1 teaspoon cumin
salt, to taste
3 1/2 ounces sour cream

Steps:

Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
Skin the potatoes and cut in slices.
Cut the sausages in long slices.
In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
Bake it in the oven at medium heat for around a 1/2 hour.

Nutrition Facts : Calories 517.2, Fat 27.1, SaturatedFat 6.1, Cholesterol 13.6, Sodium 1518, Carbohydrate 52.7, Fiber 10.6, Sugar 5.9, Protein 22.6

VEGAN SWEET POTATO CASSEROLE

Vegan Sweet Potato Casserole image

A healthier, dairy-free version of sweet potato casserole.

Provided by Dina

Categories Side Dish Potato Side Dish Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

cooking spray
3 large sweet potatoes
¼ cup vegan butter
½ cup almond milk
⅓ cup maple syrup
¼ cup orange juice
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon salt
¾ cup chopped pecans
½ cup brown sugar, packed
⅓ cup unbleached all-purpose flour
¼ cup vegan butter
2 tablespoons maple syrup

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
Bake in the preheated oven until hot, about 45 minutes.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 66.5 g, Fat 18.9 g, Fiber 6.5 g, Protein 4.3 g, SaturatedFat 3.8 g, Sodium 366 mg, Sugar 32.9 g

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