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🍽️ Vegan Sauerkraut Potato Gratin

440 kcal · 30 min · 4 servings

Vegan Sauerkraut Potato Gratin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Wash the potatoes and peel them.
  3. 3. Cut the potatoes into coarse cubes.
  4. 4. Place the potato cubes in a pot and cover them with salted water.
  5. 5. Bring the water to a boil and cook the potatoes for about 25 minutes until tender.
  6. 6. Cut the onions in half and peel them.
  7. 7. Dice the onions finely.
  8. 8. Wash the bell peppers and cut them in half lengthwise.
  9. 9. Remove the stem and seeds from the bell peppers.
  10. 10. Cut the bell peppers into thin strips.
  11. 11. Drain the sauerkraut in a colander to let it drip dry.
  12. 12. Wash the parsley and shake it dry.
  13. 13. Pick the parsley leaves off the stems.
  14. 14. Finely chop the parsley leaves.
  15. 15. Heat two tablespoons of oil in a pot over medium heat.
  16. 16. Sauté the onions in the oil until translucent.
  17. 17. Add the drained sauerkraut to the onion mixture.
  18. 18. Sauté the sauerkraut for about two minutes.
  19. 19. Season the mixture with sugar, salt, and pepper.
  20. 20. Let the sauerkraut simmer covered over medium heat for about 15 minutes.
  21. 21. Stir the bell pepper strips into the sauerkraut mixture.
  22. 22. Drain the cooked potatoes.
  23. 23. Let the potatoes steam dry for a short moment.
  24. 24. Mash the potatoes coarsely.
  25. 25. Season the potato mash with salt, pepper, and grated nutmeg.
  26. 26. Mix the potato mash with the sauerkraut and pepper mixture.
  27. 27. Fold the vegan spread into the potato sauerkraut mixture.
  28. 28. Take two-thirds of the chopped parsley and mix it in as well.
  29. 29. Transfer the entire mixture into a baking dish.
  30. 30. Sprinkle the gratin with vegan grated cheese alternative.
  31. 31. Place the baking dish in the preheated oven.
  32. 32. Bake the gratin for about 20 minutes until golden brown.
  33. 33. Remove the gratin from the oven.
  34. 34. Plate the gratin.
  35. 35. Garnish the gratin with the remaining fresh parsley.
  36. 36. Serve the gratin hot.

Nutrition per serving