Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, or with veggie sausage!

Makes 5-3/4 cups

32 oz. jar sauerkraut (I used SnowFloss brand), including liquid

12 oz. jar Mancini Sweet Red Roasted Peppers including liquid – diced

1/2, 12 oz. jar Mancini Fried Peppers with Onion

2 t. garlic powder

1 t. onion powder

2 t. ground fennel seed

2 t. sugar

8 oz. pkg. Daiya Veggie Mozzarella Shreds – at room temperature

salt and freshly ground black pepper to taste

smoked paprika for garnish

Combine sauerkraut, both jarred peppers, garlic powder, onion powder, ground fennel seed and sugar in large saucepan. Stir to disperse peppers, then cook over medium heat, uncovered, till it reaches a boil. Reduce heat and cook 15 minutes, stirring occasionally.

Add Daiya cheese shreds. Stir till melted and creamy throughout. Cook 15 minutes on low heat, stirring as needed.

Salt and pepper to taste, transfer to serving bowl and sprinkle with paprika.

Notes: If you like sauerkraut, you’ll love this creamy version

Some people like a strong vinegar taste to their sauerkraut and others don’t. If you want a more subtle vinegar taste, then drain in colander over a bowl. Measure the liquid in the bowl, then place sauerkraut in saucepan. Replace the same amount of sauerkraut liquid with water – adding to saucepan. Then dump the sauerkraut liquid.

Although caraway goes well with sauerkraut, I used fennel instead – with excellent results.


Serving suggestion: I like to bake a bunch of yams to keep in refrigerator and use as needed. Bake yams in preheated 400 degree oven for 1 hour, or till fork-tender. Refrigerate. When ready to use, remove from refrigerator, peel each yam, keeping yam whole. Slice in half from end to end.

Heat a little oil in skillet, over medium heat, till hot. Place each yam half, flat side down and top with a couple tablespoons of Creamed Sauerkraut And Peppers. Don’t turn the yams, simply cook till brown and glazed on bottom, covering with lid a couple minutes to be sure to heat throughout.

Plate, sprinkle with smoked paprika, garnish with fresh basil leaf and serve.

This makes a delicious main dish, suitable for restaurant fine dining!





Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

Request, Comment, Question...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: