Vegan Sauerkraut Strudel Krautstrudel Recipes

SAUERKRAUT STRUDEL (AKA KRAUTSTRUDEL) WITH BACON

Steps:

• Heat oven to 350 F.
• Dice the bacon and cook in a pan over medium heat until it renders the fat but is not yet crispy. Drain on paper towel and saute the diced onion in the rendered bacon fat. Cool down.
• In a bowl combine the drained sauerkraut, bacon, onion, egg, bread crumbs, seasonings. Mix well together.
• Roll out the puff pastry sheets, brush with half the melted butter. Reserve the rest.
• Spread half of the sauerkraut mixture over each sheet, roll and pinch to tuck in the ends. Place each strudel seam side down onto a parchment paper lined baking sheet and brush with melted butter.
• Bake for 35 minutes or a bit longer, until nicely golden brown. Let cool down a bit before cutting in sliced with a serrated knife.
• Serve with sour cream or mustard as a dip.

SAUERKRAUT STRUDEL (KRAUTSTRUDEL): AN EASY GERMAN RECIPE

Steps:

• Though it might seem intimidating to roll the sauerkraut strudel, it's as simple as moving quickly, carefully, and rolling the strudel tight.
• After thawing the phyllo dough and cooking the bacon, onion, red pepper, and shredded cabbage in a skillet, place the cabbage mixture on the dough and roll.
• Then, top with olive oil and caraway seeds.
• This recipe makes two German sauerkraut strudel rolls.

VEGAN SAUERKRAUT STRUDEL (KRAUTSTRUDEL)

Steps:

• Preheat the oven to 350 F.
• Line a baking sheet with parchment paper, set aside.
• Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
• In a large ceramic/enamel lined skillet (or similarly large nonstick skillet) add the finely diced onions and red bell peppers, sauté over medium-high heat for 7 to 9 minutes until tender, then add the minced garlic, sauté for one minute.
• Add the almond butter, stirring constantly for 30 seconds, then add the drained sauerkraut, water, tamari, and the Spice/Herb Mix, mix well while also scraping the bottom of the pan to deglaze it. Heat everything through for 3 to 4 minutes. Remove from the stove. Divide the mixture in half, then each half in half, continue until you have 8 equal piles (about ¼ cup each) of the sauerkraut mixture.
• Assemble the rolls: Lay the tortilla out flat, then place 1/8th (approximately ¼ cup) of the mixture in the middle of the tortilla, creating a log of the mixture, then roll it up. Place the seam side down onto the parchment paper-lined baking sheet. Continue until the remaining tortillas are made.
• Place into a preheated 350 F oven bake for 14-16 minutes. Serve plain or with yellow mustard or vegan sour cream.