Now this isn’t a glamorous recipe by any means.
It is quick, easy, healthyish, and cozy, which is all I really need sometimes.
A couple years ago I found myself inhaling sauerkraut and veggie hot dogs in Germany.
Yes they have veggie dogs in the land of meat, pretzels, and beer, and yes they serve their kraut warm, which I had never experienced before in the states.
I was served a large platter loaded with meatless dogs, homey potatoes, warmed kraut, and spicy mustard in a teeny tiny town located in the Rhine Valley.
This simple (and very brown) dish satisfied my appetite and left me feeling quite content as well as very German.
Who needs kale and quinoa anyway??
Feeling the need to embrace my inner Schneider–but really just wanting food quick–I recently threw together a speedy skillet comprised of a lightly browned veggie dog, sliced multi-colored bell peppers (compromise, peeps), and my fave classic kraut, along with freshly cracked black pepper, plus a generous spoonful of mustard.
Prost!
P.S. For a heartier meal, serve your skillet with crispy on the outside, tender on the inside roasted potatoes. Mmmm.
P.P.S. Shh don’t tell anyone, but I used basic yellow mustard the first time around since I didn’t have superior spicy mustard stowed away in my cabinets. Verdammt.
Veggie Dog Skillet with Kraut
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 large veggie dog (I use Lightlife Jumbo Veggie Hot Dogs); sliced into rounds
- 3/4 cup sliced multi-colored bell peppers
- 1/2 cup sauerkraut (I use Firefly Kitchens Classic Kraut); excess liquid drained off
- Fresh cracked black pepper
- Spicy mustard, for serving
Instructions
- Heat the oil in a medium sized nonstick skillet over medium heat.
- Add the sliced veggie dog and cook for 2 minutes or until lightly golden brown.
- Flip the veggie dog rounds, then add the sliced bell peppers. Cook for another 2 minutes or until the peppers are slightly softened.
- Reduce the heat to low, then fold in the kraut, stirring for one minute or until warmed through.
- Season with black pepper and serve with spicy mustard.