Potato & Sauerkraut Skillet

June 2024 - Lunch & Dinner

Potato & Sauerkraut Skillet

Gut health is key to our overall wellness, and it’s a bonus when it is so delicious to support. This skillet is a comforting and hearty one-pan meal perfect for a busy weeknight. It’s loaded with creamy, protein-rich cannellini beans, topped with a savory cashew miso dressing, and tangy sauerkraut to add some amazing health benefits.

Serves: 2–4
Time to Make: 45 minutes


  1. Bring a large pot of salted water to boil. Wash and cut the potatoes into quarters. Boil the potatoes for 8–10 minutes until they can be easily pierced with a fork. Drain.
  2. Soak the cashews in very hot water for at least 20 minutes.
  3. Drain and rinse the beans. Gently dry the beans with a clean kitchen towel. Set aside.
  4. Heat 2 tsp oil in a large pan or skillet over medium heat.
  5. Add the potatoes and onion to the pan. Cook for about 6 minutes until the potatoes start to get crispy. Add the beans, thyme and garlic. Cook for about 6 minutes more.
  6. Add the kale and cook for 3 minutes. Season with salt and pepper to taste. Remove from the heat and set aside.
  7. Make the miso cashew dressing. Drain the water from the cashews and add the cashews to a high-speed blender. Add ¾ cup of water and the miso paste. Blend until smooth. If the mixture is too thick to blend, add a tablespoon of water at a time until it’s the desired consistency. I suggest using a cup blender to make the dressing.
  8. Stir in ½ cup of sauerkraut to the pan. Top with parsley. Divide the dish between 2–4 people. Top the skillet with a drizzle of the miso cashew dressing.


Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams

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