Sweet and sour and creamy sauerkraut dish

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Recipe by Damaris Beems Course: MainsCuisine: Dutch




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Sauerkraut prepared in this way is pure comfort food. The sweetness of the red pepper is a wonderful counterpart to the sauerkraut. The vegan cheese sauce is deliciously creamy and the oven actually does the rest. Casseroles are of course also great slow food material. And the delicious crust on top is of course ‘priceless’.


  • 750 gram 750 sauerkraut

  • 750 gram 750 potatoes

  • 2 2 red bell peppers

  • 2 2 onions

  • 2 cloves 2 garlic

  • 1 table spoon 1 paprika powder

  • 100 gram 100 plant based butter

  • 3 table spoons 3 flour

  • 250 gram 250 vegan cheese, parmezan

  • 200 ml 200 oat milk

  • salt and pepper

  • olive oil


  • Cook the potatoes until tender. I choose sturdy potatoes because I don’t want to mash them, but just want to integrate the potatoes in pieces. Cut the onions and peppers into pieces. Fry them nice and brown together with the finely chopped garlic. Add the paprika powder. Add the sauerkraut and toss well. When the potatoes are done, drain them and let them steam for a while. Then add them to the sauerkraut and mix gently.
  • Melt the butter in a saucepan. Add the flour, stir well and let it heat through. Must not burn but brown. Then pour in the milk, bit by bit, and keep stirring. Keep doing this until you have all the milk in it. If you think it is still too thick, add some more milk. Heat this through and then add the cheeses, the parmesan vegan cheese also grated. Mix well. Spoon the sauerkraut mixture into an oven dish. Pour the cheese sauce over it and put it under a hot grill for 15 minutes until it is bubbling and has a crust on top.

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