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Close up of Vegan Sauerkraut Potato Casserole

Vegan Sauerkraut Potato Casserole

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 30 Minutes
  • Cook Time: 30-60 Minutes
  • Total Time: 60 Minutes (+Rest Time)
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: German Inspired
  • Diet: Vegan


Healthy, cozy, and delightfully tangy, this Vegan Sauerkraut Potato Casserole is a perfect way to ring in the New Year or any day of the week.



Skillet Ingredients:

  • 8 to 10 oz. Baby Bella mushrooms, sliced *
  • 2 Tablespoons reduced-sodium tamari *
  • 1 medium yellow onion, diced
  • 2 Tablespoons minced garlic
  • 1 Tablespoon tomato paste
  • 1 cup low-sodium vegetable broth
  • 2 cups water
  • 2 teaspoons ume plum vinegar *
  • ¼ cup [raw] cashews * 

Herb/Spice Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon sweet paprika
  • ½ teaspoon ground caraway seeds (+/-) *
  • ¼ to 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)

Other Ingredients:

  • 1 – [ 14 oz. can ] sauerkraut *
  • 1 gala apple, peeled, small dice *
  • 5 to 5 ½ cups potatoes, peeled, 1-inch dice * 

Optional Topping Ingredients:

  • Freshly chopped parsley


  1. Preheat the oven to 350 F.
  2. Place the Herb/Spice Ingredients into a small bowl, whisk, set aside.
  3. In a large, deep skillet, over medium heat, add the sliced mushrooms and tamari, sauté for 5 to 6 minutes to reduce the mushrooms, once reduced, remove the mushrooms and any remaining liquid onto a plate/bowl. Set aside.
  4. In the same large skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and tomato paste. Sauté, stirring constantly over medium heat for one minute.
  5. Then add all the remaining Skillet Ingredients (including the cashews), stir to thoroughly mix. Simmer for 8 minutes.  (Do not add the mushrooms back to the skillet).  Remove from the stove, allow to slightly cool, then add the mixture to a high-speed blender.  Blend on high until smooth and emulsified, then add this sauce mixture back into the skillet.
  6. Next add the Herb/Spice Mix, stir well, then add the sauerkraut, diced fuji apple, and sauteed mushrooms (including remaining mushroom liquid), stir to incorporate. Simmer for several minutes.
  7. Add the potatoes (see Recipe Notes), stir to thoroughly coat, then push the diced potatoes down into the sauce to submerge. Cover with a tight-fitting lid and place into a 350 F oven for 30 to 60 minutes* (see Recipe Notes on timings).
  8. When the potatoes are perfectly tender, remove from the oven, remove the cover, and allow to rest for 10 minutes.
  9. Serve with freshly chopped parsley.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 5