Kraut Baked Spinach Dip

By January 26, 2012Vegan Recipes

I tried this recipe from Happy Healthy Life and WOW. It was like heaven came down and fell onto my plate —After all my slaving over the stove of course. I always miss out on dishes from my homeland (Deutschland) since it is based on a lot of heavy creams and cheeses… not anymoreeeeeeeeee…

I love food, and I like to indulge in some vegan comfort food every once in a while just like the next dude. So here is my comfort food recipe of the day. Make it, because foodgasms are better then orgasms. Trust me, foodgasms never let you down. So get out the large stemware, fill it up with your favorite red and shake your booty to some crooner magic while you work…


Stove-top mixture:


1 1/4 cups red onion, chopped
2 tsp truffle oil (or veg oil)
1 tsp safflower or olive oil (or veg oil)
1 1/2 cups sauerkraut (drained)
1/2 tsp lemon pepper seasoning salt
1/4-1/2 tsp salt (or to taste!)
1 1/2 cups vegan sour cream
1 1/2 cups nutritional yeast
1 Tbsp apple cider vinegar
4 1/2 cups organic baby spinach, frozen

Before baking fold-in’s:

1/4 cup red onion
2 Tbsp whole wheat flour
1 cup Daiya vegan cheese (I used pepper jack)
drizzle of truffle or olive oil over top


1. (preheat oven to 400 degrees) Add the truffle and safflower oil (or any vegetable oil) to a medium soup pot. Over high heat. Add in the diced red onion. Saute until they begin to caramelize.
2. Add in the lemon pepper salt and a spoonful of the nutritional yeast.
3. Add in the sauerkraut and sauté for another minute.
4. Add in all the remaining ingredients. Fold in the sour cream, spinach, nutritional yeast, cider vinegar. Heat and stir until all the spinach has warmed and the mixture if fluffy and creamy. About 5 minutes over medium-high heat. Do a taste test and add more salt/pepper/nutritional yeast as desired. If your mixture is a bit too thick (compare to my photo above), add in a splash of plain soy milk.
5. Remove pot from heat and fold in the flour and 1/4 cup chopped raw onion.
6. Transfer to an oven-safe dish and top with the shredded vegan cheese and a pinch more of raw red onion. Lastly, add a final drizzle of olive oil or truffle oil if desired.
7. Bake at 400 for 16-20 minutes. Then broil on high for another 1-2 minutes or until the cheese browns and bubbles.
Serve warm or chill in fridge to serve cold.

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