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White Beans with Mushrooms and Sauerkraut


Quick Fix Vegan, Robin Robertson---slightly tweaked by Eve

An easy dinner sparked with flavors of sauerkraut and paprika.


15 ml 1 T. vegetable oil
1 large yellow onion, chopped
1 carrot, thinly sliced
230 g8 ounces white or crimini mushrooms, sliced
30 ml2 T. sweet Hungarian paprika
15 ml1 T. tomato paste
240 ml1 c. vegetable broth
59 ml1/4 c. dry white wine
one 15-oz can sauerkraut, drained
710 ml3 c. cooked white beans or two 15-oz. cans, drained and rinsed
15 ml1 T. minced fresh dill or 2 tsp. dried
salt and pepper
120 ml1/2 c. vegan sour cream, store bought or homemade: Cashew Sour Cream, Tofu Sour Cream or Silken-Tofu Sour Cream

freshly cooked noodles or rice


Heat the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until tender, about 7 minutes. Add the mushrooms and cook until softened, about 2 minutes, then stir in the paprika, tomato paste, broth, wine, sauerkraut, beans and dill. Season to taste with salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, about 10 minutes. Remove from the heat and stir in the sour cream. Serve hot over noodles or rice. (I just stirred the noodles into the pan with the sauce.)

Major Ingredients: 


I just heard from Sigrid, who says: "I made your "White Beans with Mushrooms and Sauerkraut" dish yesterday for my family and we all loved it!
(Slight "tweaking" that worked well: I did not have tomato paste, but had 3 fresh tomatoes. I peeled and diced them and added them. Since they provided more liquid, I omitted the cup of broth.)"