Gluten Free and Vegan Fall Sauerkraut Skillet
As the leaves begin to change and the temperatures drop, there’s nothing more comforting than a hearty dish that fills your kitchen with the aromas of fall. This gluten-free and vegan Fall Sauerkraut Skillet is the perfect meal to celebrate the season. Loaded with a colorful array of vegetables like Yukon Gold potatoes, carrots, parsnips, sweet potatoes, and butternut squash, it’s both satisfying and wholesome. And what is even better is when the whole dish can be made in one skillet!
The dish gets an extra punch of flavor from the addition of Eden Foods Three Onion Sauerkraut, which brings a tangy brightness that pairs beautifully with the earthy root vegetables. The combination of leeks, garlic, paprika, thyme, and cumin creates a warm, aromatic base, making this skillet a homey and inviting option for cozy fall evenings.
Whether you’re serving it as a main dish or as a hearty side, this recipe can easily adapt to your needs. As a main, it’s substantial enough to fill you up with its variety of textures—from the tender squash and sweet potatoes to the slight crunch of the sauerkraut. As a side, it complements any fall feast, offering a burst of flavor that will brighten up your plate.
Perfect for those looking for a plant-based, gluten-free option, this dish is ideal for sharing with family and friends. The vibrant colors and comforting spices make it a standout for any fall gathering or weeknight dinner.
Here’s what you need to make this dish:
2 tablespoons olive oil
2 leeks, cleaned, cut in half lengthwise, and sliced – white and light green parts only
3 cloves garlic, minced
1 pound baby Yukon Gold potatoes, halved or quartered, depending on size
1 pound carrots, peeled thinly sliced into rounds
2 parsnips, peeled and thinly sliced into rounds
2 cups butternut squash, cut into small cubes
1 large sweet potato, peeled and cut into small cubes
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon ground cumin
1 (18-ounce) jar of Eden Foods Three Onion Sauerkraut
Kosher or fine sea salt and pepper to taste
Fresh parsley, for garnish
See how it is made:
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Gluten Free and Vegan Fall Sauerkraut Skillet
Ingredients
- 2 tablespoons olive oil
- 2 leeks , cleaned, cut in half lengthwise, and sliced – white and light green parts only
- 3 cloves garlic , minced
- 1 pound baby Yukon Gold potatoes , halved or quartered, depending on size
- 1 pound carrots , peeled thinly sliced into rounds
- 2 parsnips , peeled and thinly sliced into rounds
- 2 cups butternut squash , cut into small cubes
- 1 large sweet potato , peeled and cut into small cubes
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- 1 (18-ounce) jar of Eden Foods Three Onion Sauerkraut
- Kosher or fine sea salt and pepper to taste
- Fresh parsley , for garnish
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the leeks and sauté until they are tender and translucent, about 8-10 minutes. Raise heat to medium, add the garlic, and cook, stirring, for 30 seconds.
- Add the halved or quartered baby Yukon Gold potatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to brown slightly. Add the sliced carrots, parsnips, butternut squash, and sweet potato. Season with paprika, thyme, cumin, salt, and pepper. Cover the skillet and continue cooking for another 15-20 minutes, or until the vegetables and potatoes start to soften and develop color.
- Stir in the jar of Eden Foods Three Onion Sauerkraut (including any liquid) and cook for an additional 10-12 minutes, allowing the flavors to meld and the vegetables and potatoes to become tender. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Nutrition
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