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Sauerkraut casserole with sun-dried tomatoes and seitan

Sauerkraut and potatoes go so nicely together. This is very quick and easy to make and quite satisfying on a cold winter’s day.

Sauerkraut casserole with sundried tomatoes and seitan

Serving Size: 4

Ingredients:

  • 1 can/package sauerkraut
  • 1 pkg. frozen hash brown potatoes
  • 100 grams soy cheese, grated
  • 250 grams or 8 oz. seitan or tempeh, cut in bite sized chunks
  • 100 ml. soy cream or soy milk
  • ground pepper
  • 7-8 sundried tomatoes, cut in small pieces
  • cayenne pepper

Sauerkraut casserole with sundried tomatoes and seitan
Directions:

  1. Empty the can of sauerkraut into an ovenproof baking dish.
  2. Separate it a bit with a fork so that it is spread all over the dish.
  3. Open the frozen potatoes and mix well into the sauerkraut.
  4. Cut the sun dried tomatoes and seitan or tempeh into bite sized pieces and mix into the sauerkraut potato mixture.
  5. Pour the soy cream or soy milk into a bowl and grate most of the soy cheese into the milk.
  6. Add cayenne and black pepper to the milk.
  7. Pour the milk and spices over the sauerkraut/potato mixture and mix well.
  8. Grate the last little bit of soy cheese on top of the mixture and garnish with slices of the 2nd apple.
  9. Place in the oven to bake.
  10. Bake for 25-30 minutes on a medium oven or until crispy golden brown.

We find this meal tastes nice with a whole wheat baguette and a fresh salad.

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