Vegan Sauerkraut Recipes for Satisfying Everyday Meals

Turn a jar of tangy cabbage into a skillet supper, a hearty soup, or a crisp sandwich. These plant-based recipes with sauerkraut pair its bright acidity with potatoes, beans, grains, and other ingredients that make a meal feel complete.

The vegetarian recipes with sauerkraut below use ready-made kraut, so dinner begins with opening a jar rather than waiting for cabbage to ferment. Most are vegan as written; a few optional dairy or egg additions are clearly marked.

Vegetarian sauerkraut recipes: start with the jar

Taste a strand before adding it to the pan. Some brands are sharply sour and salty, while others taste milder. Drain the cabbage in a colander, then squeeze it lightly by the handful if it is very wet. A little brine clinging to the strands adds flavor; a puddle in the skillet can steam potatoes that you wanted to brown.

If the flavor is stronger than you like, rinse the drained cabbage briefly under cool water, then squeeze it again. Rinsing softens both saltiness and acidity, so taste afterward before deciding whether the dish needs salt or a spoonful of reserved brine. These vegan sauerkraut recipes use drained measurements. A cup of drained cabbage weighs roughly 5 ounces, though the amount varies with how firmly you squeeze it. Measure loosely rather than packing it down. Save a little clean brine before draining if you want the option of adding more tang at the table.

Check the ingredient list when shopping. Plain cabbage, water, and salt are a common combination, but seasoned products can contain animal-derived ingredients. For a vegan meal, also choose vegetable broth and check bread, mustard, and any plant-based sausage or cheese you use. Vegetarian cheese may contain animal rennet, so look for microbial or vegetarian rennet if that matters to you.

Potato, white bean, and sauerkraut skillet

Crisp potatoes, creamy beans, and warm cabbage make a filling one-pan meal. The cabbage goes in toward the end, which gives the potatoes time to color and keeps the flavor lively.

Serves 4. You will need 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes; 2 tablespoons olive oil; 1 medium onion, diced; 1 teaspoon smoked paprika; 1/2 teaspoon caraway seeds, optional; one 15-ounce can white beans, drained and rinsed; 1 1/2 cups drained sauerkraut; black pepper; and 2 tablespoons chopped parsley. Have water and salt available as needed.

1. Put the potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 6 to 8 minutes, until the outside is beginning to soften but the cubes still hold their shape. Drain well and let steam dry for a few minutes.
2. Heat the oil in a large skillet over medium-high heat. Add the potatoes in an even layer and cook for 8 to 10 minutes, turning occasionally, until browned in spots. Give them room and a little patience; constant stirring keeps them from developing a crust.
3. Add the onion and cook for about 5 minutes, until softened. Stir in the paprika and caraway for 30 seconds, then add the beans and cabbage.
4. Reduce the heat to medium and cook for 3 to 5 minutes, stirring, until the beans and cabbage are hot. Add a tablespoon or two of water if the pan looks dry. Taste before adding salt, then finish with pepper and parsley.

For a vegetarian version, top each serving with a fried egg or a spoonful of sour cream. Both additions contain animal products; leave them off or use a vegan sour cream for a fully plant-based plate. Vegetarian sauerkraut recipes like this pair well with a green salad.

Smoky lentil and cabbage soup

This vegetarian sauerkraut soup is substantial enough for lunch or dinner, with lentils providing body and carrots lending sweetness. Add the cabbage after the lentils have softened so you can adjust its tang without guessing what the finished pot will taste like.

Serves 4. Gather 1 tablespoon olive oil; 1 medium onion, diced; 2 carrots, diced; 2 garlic cloves, minced; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1 cup dry brown or green lentils, rinsed; 4 cups vegetable broth; 1 cup water; 1 1/2 cups drained sauerkraut; and black pepper. Chopped dill and a spoonful of plant-based yogurt are optional for serving.

1. Heat the oil in a large pot over medium heat. Cook the onion and carrots for 6 to 8 minutes, stirring, until the onion is translucent. Add the garlic, paprika, and thyme and stir for 30 seconds.
2. Add the lentils, broth, and water. Bring to a boil, reduce to a gentle simmer, and partially cover. Cook for 25 to 35 minutes, until the lentils are tender; add a little water if the soup becomes too thick.
3. Stir in the drained cabbage and simmer for 5 minutes to warm it through. Taste, add pepper, and adjust the salt only if needed. A splash of reserved brine can sharpen the flavor; another splash of water can soften a soup that tastes too intense.
4. Ladle into bowls and add dill or plant-based yogurt if you like. Serve with sturdy bread. Plant-based recipes with sauerkraut can be hearty without much preparation.

Heating mellows the cabbage’s sharp edge and softens its texture. If you prefer a brighter contrast, put a small spoonful of unheated kraut on each bowl just before serving. Refrigerated products labeled as containing live cultures may lose those cultures when heated; enjoy the topping for its flavor and crunch, without counting on a particular health effect.

Warm mushroom and cabbage grain bowls

Browned mushrooms bring savory depth to this bowl, while apple gives the tart cabbage a little sweetness. Cook the grain first or use a refrigerated leftover to make the meal quicker.

Serves 4. You will need 1 cup dry farro or brown rice; 2 tablespoons olive oil; 12 ounces mushrooms, sliced; 1 small onion, thinly sliced; 1 apple, cored and diced; 1 1/2 cups drained sauerkraut; one 15-ounce can chickpeas, drained and rinsed; and black pepper. For the dressing, mix 2 tablespoons tahini, 1 teaspoon mustard, and 3 to 4 tablespoons water.

1. Cook the farro or rice according to its package directions. Drain if needed and divide among four bowls. For leftover cooked grain, reheat until steaming before serving.
2. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their moisture has evaporated and their edges begin to brown.
3. Add the onion and apple. Cook for 4 to 5 minutes, until the onion softens and the apple is tender but still holds its shape. Stir in the chickpeas and cabbage and cook for another 3 to 5 minutes, until hot.
4. Spoon the mixture over the grain. Stir the dressing until smooth, adding water a teaspoon at a time if it is too thick to drizzle. Taste the bowls before adding salt, then finish with pepper and dressing.

For a sharper bowl, warm only half the cabbage and add the remainder at the table. For a gentler bowl, rinse it first and cook all of it with the apple. These vegetarian recipes using sauerkraut are flexible enough for either approach: the grain and chickpeas absorb some of the assertive flavor, while the dressing adds richness.

Farro contains wheat; use brown rice if you need a wheat-free meal.

Toasted sauerkraut and bean sandwiches

For vegetarian sauerkraut sandwiches, start with a fairly dry filling. Press the cabbage gently between clean hands or in a clean kitchen towel so the bread can toast instead of becoming soggy. The mashed beans hold everything together and make this more than a snack.

Serves 4. Gather eight slices rye or other sturdy bread; one 15-ounce can cannellini beans, drained and rinsed; 1 tablespoon mustard; 1 tablespoon lemon juice; 1 tablespoon olive oil, plus about 1 tablespoon for the pan; 1 cup well-drained sauerkraut; 1 cup shredded carrot; and black pepper. Optional additions include four slices vegan cheese or vegetarian cheese made with suitable rennet.

1. Mash the beans with the mustard, lemon juice, 1 tablespoon olive oil, and a few grinds of pepper. Leave some texture. If the mixture seems dry, stir in water 1 teaspoon at a time until spreadable.
2. Spread the bean mixture over four slices of bread. Divide the cabbage and carrot among them, add cheese if using, and close with the remaining bread.
3. Heat a large skillet over medium heat and brush it lightly with some of the remaining oil. Cook the sandwiches in batches for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the filling is hot. Lower the heat if the bread colors before the center warms.
4. Rest for a minute, cut, and serve. Plant-based recipes with sauerkraut pair well with refreshing sides such as pickles or sliced cucumber.

Dairy cheese makes the sandwich vegetarian rather than vegan. Read the bread and cheese labels for milk, eggs, or other animal-derived ingredients when serving a vegan guest. If using plant-based cheese, select one that melts if you want a gooey filling; otherwise the bean spread supplies plenty of creaminess on its own.

Balance salt, sourness, and heat

In vegetarian sauerkraut dishes, the same jar can behave differently across a soup and a sandwich. Broth carries salt throughout a pot, while bread and beans dilute it in a bite. Add salty ingredients gradually and taste near the end, especially when using canned beans, prepared broth, mustard, or cheese. A low-sodium broth gives you more room to adjust.

Acidity needs a partner, not a disguise. Potatoes, grains, and beans mellow the impression of sourness; apple and carrot contribute sweetness; olive oil or tahini adds richness. If a finished dish tastes too sharp, add more of one of those ingredients or a little unsalted water or broth. A small spoonful of brine does the opposite when the flavor needs a lift.

Heat changes both flavor and texture. A few minutes in a hot pan warms the cabbage while leaving some bite. A longer simmer makes it softer and blends its flavor into the dish. When making plant-based recipes with sauerkraut, choose when to add it according to the result you want, and keep an unheated portion separate if you enjoy a crisp topping.

Make ahead and use leftovers

Refrigerate opened sauerkraut according to its package directions and use a clean utensil when removing it. Refrigerate cooked dishes promptly in covered, shallow containers and use within 3 to 4 days. Reheat the skillet, soup, or bowl components until steaming hot; add a little water if they have dried out. Store sandwich components separately when possible, then assemble and toast just before eating.

For efficient vegan sauerkraut recipes, cook grain ahead and brown leftover cooked potatoes in the skillet. Plant-based recipes with sauerkraut come together quickly when the components are ready.

For a gentler, longer-cooked meal, add rinsed cabbage to the pan with apple or potatoes and allow a few minutes for the flavors to mingle. When time is short and you want more acidity, spoon drained cabbage onto a finished grain bowl or sandwich. At the table, add a little brine for extra tang or a creamy plant-based topping to soften the sharpness.