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Vegan Székelykáposzta served with seitan

Vegan Székelykáposzta (Sauerkraut Stew)

Székelykáposzta is an iconic Hungarian dish that can now be prepared in a vegan version. This recipe combines traditional flavors with modern, plant-based ingredients. The classic combination of sauerkraut and Hungarian sweet paprika harmonizes perfectly with seitan and soy cream, making it an enjoyable dish for everyone. Prepare this vegan Székelykáposzta and enjoy the flavors of Hungarian cuisine in a healthy way!

Prep Time 15 min
Preparation 30 min
Total 45 min
650 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Sauerkraut
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 3 tbsp Olive oil
⭕ 2 tsp Hungarian Sweet Paprika
⭕ 200 ml Soy Cream
⭕ 200 g Seitan
⭕ 300 ml Water
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 1 bunch Fresh dill

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    Preparation Steps

    1

    Finely chop the onion, crush the garlic. Cut the seitan into thin strips.

    2

    Heat the olive oil in a large pot and sauté the onion and garlic until softened.

    3

    Remove the pot from the heat, add the Hungarian sweet paprika, stir quickly, then pour in the water.

    4

    Add the sauerkraut and seitan. Season with salt and pepper, and cook over medium heat for 20-25 minutes, or until the flavors have melded.

    5

    Stir in the soy cream and bring to a simmer. Sprinkle with chopped fresh dill at the end.

    6

    Serve with fresh bread or a side dish such as steamed rice.