This recipe was originally posted on my old blog. At the risk of boring you with repetition I am posting it again just because it’s sooo good. I was inspired to make it again after visiting the vegan restaurant Unterwegs for lunch yesterday. While there, I had a delicious chunky sauerkraut soup and shared desserts with my friend. They used to be in downtown Krefeld and now have a very cool location at Dießemer Straße 166. It’s tucked away in a private “hinterhof” with the cult-friseur “Schnittschwestern“ and the tattoo studio „Seven Eleven“. The tattoo studio is the most gorgeous one I’ve ever seen and I couldn’t decide whether to get a tattoo or eat 🙂
This recipe is a version of one by Seitanismymotor. It’s is an ingenious blog that recreates classic German recipes into great dishes, completely plant-powered and cruelty-free. I’ve taken some spicy creative license at my end. My Sous Chef loves German food and he loves spicy food, so this was a huge hit at dinnertime.
1 medium onion, diced
2 red bell peppers, diced
1 stalk celery, diced
2 cloves garlic, minced
1 teaspoon herbs de Provence
200 g sauerkraut, drained and finely chopped
1 box (400g) diced tomatoes (I prefer the tetra pack – less watery than canned)
1 can (400g) chickpeas, rinsed and drained
1 cans (400g) kidney beans, rinsed and drained
750 ml vegetable broth or water
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 piri piri pepper, chopped (optional)
1 tablespoon maple syrup, rice syrup or agave nectar
salt and pepper to taste
Water sauté the onion, pepper, celery, garlic and Herbs de Provence for 6-10 minutes until softened. Add remaining ingredients except syrup. Cook for 30 – 40 minutes with a lid on and tilted open to let steam escape. Taste for seasoning. Add syrup and optional salt and pepper.
We ate this with leftover ‘tahini sauce-sambal’ (tahini sauce + sambal oelek) and diced avocado.
From my Kempen kitchen