Potato sauerkraut stew (vegan + GF)

Potato sauerkraut stew - make when you want to get warm and eat something healthy yet filling! Vegan and gluten free.

5 from 2 reviews

A very filling lunch or dinner, that will surely warm you up!
Comfortably serves 3 people.


  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, grated
  • 700g (1.5 pounds) potatoes, peeled and diced
  • 500ml (1 pint) vegetable stock (or water)
  • 400g (14 oz) whole peeled tomatoes, chopped
  • 500g (17.5 oz) sauerkraut
  • 1 bay leaf
  • 1 teaspoon sweet smoked paprika
  • 1/2 teaspoon hot smoked paprika
  • 1/4 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon salt + more to taste


  1. Over medium high heat warm up the oil in a large pot. Add the onions and cook for 3-5 minutes, until soft and lightly browned. Add garlic, cook until fragrant, then the potatoes and stir for 30 seconds. Next add all vegetable stock, stir and cover the pot.
  2. Bring to a boil, then let simmering (lower the heat if necessary) for 20 minutes, stirring occasionally.
  3. Rinse sauerkraut under cold water, until some of the sour taste is gone. Add to the potatoes along with chopped tomatoes and stir until incorporated.
  4. Whisk in the rest of ingredients. With a spatula or fork pull the sauerkraut over the potatoes, so those are hidden underneath. Cover pot with lid and cook like this for another 25-30 minutes, stirring occasionally, until potatoes are fully cooked and sauerkraut is tender.
  5. Remove from heat, taste to see if it needs more salt. Serve warm.


If you like your stews spicy, add more hot paprika or a few grinds of pepper.

Although sauerkraut is great just as it is, I always rinse it when making this stew because I find it to be too sour when not rinsed. As you make this recipe several times, you can adjust it to your taste in case you want it more/less sour.