Usually sauerkraut is not one of my favourite foods. I guess I don’t like it because it often goes with traditional German meat dishes. When I realized that there are many creative ways to include this traditional German ingredient into vegan meals, I changed my mind. I have often made sauerkraut bread and the cookbook “500 Vegan Recipes” had a recipe for vegan sauerkraut sausage. (The Oktoberfest Wieners) When I recently found out about quince sauerkraut, I had to make my own version of this amazing dish. I served it with pinto bean purée and Octoberfest Wieners, and a homemade soft pretzel which made this a perfectly comforting and very tasty meal. The pinto bean purée is smokey and perfect for dipping your pretzel into it or even your sausage. This dish may not be pretty, but it’s damn delicious!
For the sauerkraut:
1 T vegan butter
1 medium onion
2 quinces (about 350 g), cut into small pieces
1 sprig fresh rosmary, plus one t chopped
400 g drained sauerkraut
240 ml (1 cup) dry Sekt (sparkling white wine) (or regular dry white wine)
1 T thyme jelly or quince jelly
1 t sugar
salt and pepper to taste
In a saucepan, melt butter and fry onion until translucent. Add quinces, rosemary, sauerkraut, Sekt or white wine and cook covered for 25 minutes, until the quinces are soft. Add thyme jelly, sugar, salt and pepper to taste and cook for five more minutes. Serve with pinto bean purée and your favourite vegan sausage.
For the pinto bean purée:
1 generous cup cooked pinto beans (170 g)
2 T nutritional yeast
1 t fresh rosemary, chopped
1 t liquid smoke
3-4 T water
1/2 t smoked paprika
1/2 t salt or more to taste
Put all ingredients in your food processor and process until smooth. Serve wirh quince sauerkraut or use as a wonderful sandwich spread.