Warm Sauerkraut & White Bean Skillet
Method
Brown the mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 4–5 minutes until deeply golden. Add the onion and apple and cook for another 3 minutes.
Add the aromatics: Stir in the garlic, caraway seeds, smoked paprika and thyme. Cook for 30 seconds until fragrant.
Build the skillet: Add the sauerkraut and cannellini beans. Toss gently and cook for 4–5 minutes until everything is hot but the sauerkraut still retains some texture.
Balance the flavours: Stir in the Dijon mustard and apple cider vinegar. Fold in the spinach and cook for 1–2 minutes until just wilted. Season with black pepper and adjust the salt carefully, as sauerkraut is already salty.
Finish: Divide between four bowls and sprinkle with pumpkin seeds and fresh parsley. Serve warm.
Vegan option: Naturally vegan — no substitutions needed. For an additional protein boost, add 60 g shelled edamame per serving. Tangy sauerkraut meets creamy white beans, golden mushrooms and sweet apple in this unexpectedly delicious skillet. Caraway and thyme give it a comforting savoury depth, while apple cider vinegar and mustard brighten the entire dish.
Nutrition Facts
Per serving
