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Stacked Vegan Sauerkraut Strudel (Krautstrudel)

Vegan Sauerkraut Strudel (Krautstrudel)

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 45 Minutes
  • Yield: 4 Servings 1x
  • Category: Dinner, Appetizer
  • Method: Stovetop, Oven
  • Cuisine: German
  • Diet: Vegan


This wholesome, oil-free Vegan Sauerkraut Strudel (Krautstrudel) brings all those amazing German savory flavors together in a delightfully easy roll.



Skillet Ingredients:

  • 1 cup yellow onions, fine dice
  • ½ red bell pepper, fine dice
  • 2 Tablespoons minced garlic
  • 1 –  [ 14 oz. can ] sauerkraut, drained *
  • 2 teaspoons unsalted almond butter *
  • 1 teaspoon reduced-sodium tamari *
  • 2 Tablespoons water

Spice/Herb Ingredients:

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 Tablespoon dried minced onions
  • ¼ teaspoon smoked paprika
  • Large pinch ground caraway seed
  • Pinch black pepper

Other Ingredients:

  • 8 almond flour tortillas *

Optional Toppings:

  • Yellow mustard
  • Vegan sour cream


  1. Preheat the oven to 350 F.
  2. Line a baking sheet with parchment paper, set aside.
  3. Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
  4. In a large ceramic/enamel lined skillet (or similarly large nonstick skillet) add the finely diced onions and red bell peppers, sauté over medium-high heat for 7 to 9 minutes until tender, then add the minced garlic, sauté for one minute.
  5. Add the almond butter, stirring constantly for 30 seconds, then add the drained sauerkraut, water, tamari, and the Spice/Herb Mix, mix well while also scraping the bottom of the pan to deglaze it. Heat everything through for 3 to 4 minutes.  Remove from the stove.   Divide the mixture in half, then each half in half, continue until you have 8 equal piles (about ¼ cup each) of the sauerkraut mixture.
  6. Assemble the rolls: Lay the tortilla out flat, then place 1/8th (approximately ¼ cup) of the mixture in the middle of the tortilla, creating a log of the mixture, then roll it up.  Place the seam side down onto the parchment paper-lined baking sheet. Continue until the remaining tortillas are made.
  7. Place into a preheated 350 F oven bake for 14-16 minutes. Serve plain or with yellow mustard or vegan sour cream.


Tips for Success:

  • Roll-up versus Burrito Style: We tried both rolling methods (roll-up versus burrito style). We preferred the rolls over the burritos. Please feel free to use either method.
  • Flavor: These rolls are delicious.  The beauty of this dish is that you can literally taste the sauerkraut mixture before you roll them up so if you need to boost any seasonings, you can.  The flavors did slightly intensify in the oven.
  • Almond Butter: You can leave the almond butter out of the sauerkraut mixture (or reduce the amount) if you wish, with the understanding that the almond butter tempers the sauerkraut, so it is not so tangy.  In multiple kitchen tests we had family members totally divided over the sauerkraut tang.  Some members really loved the tangy sauerkraut flavor while others really enjoyed a tempered flavor.
  • Almond Butter Substitutions: We use almond butter because of its neutral flavor.  It is used to temper the sauerkraut a tiny bit since we are not using any oil.  You can try other nut or seed butters with the understanding that they might influence the flavor.
  • Drain the sauerkraut: We placed the sauerkraut into a fine mesh strainer to remove the liquid.  You don’t need to squeeze the liquids out, just the excess brine liquid that comes with the can, jar, or bag.

Notes Continued:

*Sauerkraut:  We used a 14 oz. can of SnowFloss Kraut (sauerkraut.) Feel free to use your favorite brand of sauerkraut.  Watch the ingredients list.  SnowFloss Kraut (plain) is WFPB, its ingredients list is cabbage, water, salt.

*Almond Flour Tortillas:  We used Siete Almond Flour Tortillas as they are almost pastry like quality which would mimic a studel.  Feel free to use your favorite 6-inch tortilla shells or similar wrapper-style bread.

*Serving:  Makes 4 servings (makes 8 rolls)

*Storage:  Refrigerate and use within 5 days.

*Nutrition Information INCLUDING Siete Almond Flour Tortillas: Serving Size = 1 roll: 127 Calories, 6.4g Total Fat, 0mg Cholesterol, 15.4g Total Carbohydrates, 3.6g Dietary Fiber, 4.2g Protein.