In this Slavic-inspired vegan sauerkraut stuffing recipe, sweet apple contrasts with the tartness, and potato mellows it all out.
If you’d like to try something a little different than the usually bread-heavy stuffing for your vegan Thanksgiving or Christmas menu, this might be just what you’re looking for. Of course, you need not wait for a special occasion to enjoy this tasty dish.
I highly recommend using a naturally fermented sauerkraut, which contains gut-friendly probiotics rather than the canned variety, which is just brined. But if the latter is all you have available, no worries — it will still taste great.
For an even more unusual flavor twist, you might even consider using kimchi, which is basically the Korean answer to sauerkraut, but spicier.
Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 4 medium red-skinned or golden potatoes
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 2 large sweet apples, peeled, cored, and thinly sliced
- 1 cup sauerkraut (preferably naturally fermented), lightly drained
- 2 cups fresh bread crumbs (see note), preferably from whole grain bread (see Note)
- 1 tablespoon all-purpose seasoning blend (like Mrs. Dash)
- 2 teaspoons sweet paprika
- 2 teaspoons poppy seeds, optional
- 1/2 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- Cook, bake, or microwave the potatoes until done but still firm. When cool enough to handle, peel and dice them.
- Preheat the oven to 375º F.
- Heat the oil in a skillet. Add the onion and sauté over medium-low heat until golden. In a mixing bowl, combine the onion with all the remaining ingredients and mix thoroughly. Pat into a lightly oiled 1 1/2-quart casserole dish.
- Bake for 35 to 45 minutes, or until the top is golden brown and beginning to get crusty. Cover and keep warm until serving. This stuffing may be made ahead of time, then reheated before serving.
Make fresh bread crumbs by whirling torn slices of whole grain bread in a food processor fitted with the metal blade. Depending on the size, you'll need 2 to 3 slices to make 2 cups.