Vegan Sausage & Sauerkraut Skillet

Raise your hand if you’re into super easy meals that are made from minimal ingredients, don’t suck a bunch of time out of your day, and taste absolutely flippin’ amazing. I’m raising both hands on this one, and if it can emphasize my point further, I’ll raise both legs too.

Inspiration

This recipe is a tweaked version of something my dear mother would make religiously while I was growing up. Sausage and veggies cooked in a skillet were her absolute jam and something the whole fam went wild over. It’s no wonder she made it all the time – it’s quick to make and 100% drool-worthy.

How to make a Vegan Sausage & Sauerkraut Skillet

This meal is:

Savory

Flavorful

Tangy

& Simple

Sauté the veggies

First thing’s first: heat the oil over medium-high heat until it’s hot, and then add your chopped veggies which include the onion, bell pepper, and garlic. Sauté the veggies for 10-15 minutes, while only stirring occasionally, as the idea is to get a little bit of char on the veggies.

When prepping the veggies, cut them roughly the same size as the sausage to keep things consistent. As for the garlic, peel the cloves and then slice them thinly. Avoid cutting the garlic too small or it might burn and create unwanted bitterness.

Add the sausage

Once the veggies have softened and gained a little bit of char to them, toss the sausage in and continue cooking for another 5 minutes, or until the sausage is hot and slightly charred.

For this recipe, I used Tofurky Italian Sausage. I enjoy this specific flavor from this brand, and it doesn’t require much cooking time, which makes things even more convenient. Depending on the brand you use, you may need additional cooking time, but use your best judgment here.

Add the sauerkraut

When the sausage and veggies are cooked to the desired point, turn off the heat and add the sauerkraut (and its liquid) to the skillet. Stir everything together until the sauerkraut is evenly incorporated throughout the dish.

For this recipe, I used an entire tub of Trader Joe’s brand sauerkraut. I’ve tried a lot of sauerkraut and this one truly reigns supreme. If you haven’t tried it, run to your nearest Trader Joe’s (if you’re within distance of one) and get some!

Alternatively, if you make your own sauerkraut, thrown in about 2-2½ of kraut and its juice and you should be good to go.

Serving

When it comes time to serve, top this skillet with black pepper and a sprinkle of fresh parsley leaves. Serve with a slice of sourdough or rye bread and if you’re feeling extra zingy, drizzle it with some mustard!

Did you try this recipe? If so, let me know down below!

🤎 M