Ingredients (use vegan versions):
- 1 medium jar of sauerkraut
- 1 block of firm smoked tofu
- vegetable stock
- peppercorns
- 3 bay leaves
- mixed herbs
- seasoning
Directions:
Wash and drain the sauerkraut to taste (it is
pickled in jars so wash out the sourness to your
individual taste). Place in a large saucepan
with the vegetable stock, peppercorns, herbs, and
bay leaves and bring to the boil. Reduce heat
and simmer for 30 mins. Meanwhile, slice the
tofu into bite sized cubes and fry in olive oil
until browned. Add to the sauerkraut casserole
and simmer for a further 15 mins. Season and
serve hot with crusty vegan bread and boiled potatoes.
Don’t forget to remove the bay leaves!
Serves: 2
Preparation time: 45 mins
This entry was posted
on Thursday, October 2nd, 2008 at 12:00 pm and is filed under Ethnic.
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