Home vegan Bean and Sauerkraut Stew

Bean and Sauerkraut Stew

by Mihl


I made this recipe last week when we were stuck at home with a cold. I wasn’t feeling super well, so I just looked into the pantry instead of heading out to the store. At first I thought I could make a simple chili. Then I saw the can of sauerkraut. Sauerkraut. A staple in many German households you might think. But around me people never got very creative with sauerkraut. It is often served with sausage or meat and potatoes. And that’s it. Super boring and not worth veganising.

I think this is unfair because there’s so much you can actually do with sauerkraut. I have made sauerkraut bread before and a very delicious sauerkraut casserole. I’ve seen sauerkraut fritters online and even a sauerkraut guglhupf. It’s also a very popular ingredient in goulash. So I thought, why not add sauerkraut to a chili? I was a bit sceptical at first and thought the sauerkraut would indeed make my chili stew “sour”, especially since I also added a can of tomatoes. But this wasn’t the case. This stew is very mild and the taste is quite well-balanced. I added mild paprika powder because spicy foods are a bit off-limits since we have a child who doesn’t tolerate heat very well. But this would be great with a generous dash of hot sauce! Speaking of children: F. refused to eat this until I blended everything and served her this “tomato and bean soup”. Then she went for two bowls.

Bean and Sauerkraut Stew (serves 4-6)

1 tablespoon oil
1 medium onion, diced
2 medium-sized red bell peppers, diced
1 teaspoon minced fresh rosemary
2 cloves garlic, minced
200 g sauerkraut, drained and finely chopped
1 can (400g or 14 oz) diced tomatoes
1 can (400g or 14 oz) chickpeas, rinsed and drained
1 cans (800g or 28 oz) kidney beans, rinsed and drained
720 ml (3 cups) vegetable broth or water
2 teaspoons paprika powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon agave nectar
salt and pepper to taste

Heat the oil in a large pot. Add onion, pepper, and rosemary. Fry for 5-6 minutes. Add garlic, fry for one more minute then add remaining ingredients except for agave syrup. Cook covered over medium heat for 30 minutes. Remove the lid and cook uncovered for another 10 minutes to thicken the stew a bit. Stir in agave nectar, season with salt and pepper and serve.


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Heike May 24, 2014 - 21:33

Endlich hab ich heute dein Rezept ausprobieren können! Auf die Kombination wäre ich nie gekommen und ich hätte auch nicht erwartet, dass es sooo gut schmeckt! Wird es definitiv wieder geben.
Viele Grüße Heike

Mihl May 25, 2014 - 11:55

Das freut mich sehr, Heike!

East Meets West Veg March 12, 2014 - 06:03

Very creative! I love sauerkraut, but usually just eat it by itself. Thanks for the opening my mind to so many possibilities!

Randi (laughfrodisiac) March 1, 2014 - 03:51

Ooh I definitely want to try this! Sauerkraut really is magical.

julia February 21, 2014 - 04:22

this looks great. i love sour soups! there are some great korean-style soups that call for kimchi; rather similar to this one.

Frau S. February 20, 2014 - 20:20

Super Idee. Auf die Kombi Sauerkraut mit Bohnen bin ich bisher noch nicht gekommen. Das werde ich mal ausprobieren. Danke für den Tipp. Viele Grüße!

Jenn and Seth February 20, 2014 - 18:36

oh yum, this looks so delicious!

panda cookie February 20, 2014 - 04:32

You can make the Bierocks from the sandwich book too! I love those.

Johanna GGG February 20, 2014 - 04:19

It is a relief to hear you say that most people are conservative about sauerkraut – I find it hard to find recipes to inspire me (and I have sauerkraut in the fridge) so I love your soup – I did once make chocolate cake with sauerkraut which was great – and have tried a sauerkraut and sausage casserole.

Crista February 19, 2014 - 22:55

this looks amazing. i LOVe sauerkraut but would have never thought to use it in a stew. yum!

Emma February 19, 2014 - 20:04

Looks good to me! I’ve only recently discovered sauerkraut but really like it. It usually just gets heaped on a salad though- this is much more inventive.

Lea February 19, 2014 - 13:44

Super. Ich hab noch Sauerkraut aus der Regionalkiste und wollte den nicht einfach so essen, weil ich kein großer Sauerkraut-Fan bin. Ich mach zwar gerne Piroggen mit Sauerkraut, aber dafür brauch ich nicht viel. Das wird diese Woche also noch gekocht. Ich habe keinen Agavensyrup mehr, ich bin noch nicht sicher ob das einfach weglasse oder irgendwie ersetze :)

Mihl February 19, 2014 - 13:47

Du kannst einfach mit Zucker abschmecken. Der Agavendicksaft stand gerade neben mir, aber es ist total egal.Weglassen geht natürlich auch, aber es trägt schon gut zum Geschmack bei.

Lea February 21, 2014 - 10:28

Ich habs gestern mit Zucker gemacht. Ich hatte kein Oregano mehr und habs zu spät gemerkt, aber es schmeckt trotzdem sehr gut. Ist extrem sättigend :)

Mihl February 21, 2014 - 10:36

Freut mich!

Wiebke February 19, 2014 - 12:42

Klingt lecker! !
Ich hab letzens einen Sauerkraut-Strudel gemacht. Das Kraut habe ich mit Has-al-Hanout, Mandelsplittern und getrockneten Feigen gepimpt! Kam sehr gut an..

Weiter so!

Mihl February 19, 2014 - 13:32

Das hört sich toll an!

Frau Schulz February 19, 2014 - 12:07

Hmmm, ich mag Sauerkraut total gerne, aber aus dem Langeweile-Grund stehen bei mir schon seit Jahr und Tag zwei Dosen herum und warten auf Verwendung.
Danke also für dieses Rezept – so kann ich endlich einen Teil Sauerkraut verbrauchen :))

Alles Liebe
Frau Schulz

Mihl February 19, 2014 - 12:11

Sehr gerne:)

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