Vegetable Sauerkraut Casserole
Prep Time
20 minutes, plus 1 hour cook time
Number of Servings
Serves 6
Ingredients
- 1 Tbsp EDEN Extra Virgin Olive Oil
- [q:1/2] cup onion, diced
- [q:1/2] cup carrot, diced
- [q:1/2] cup celery, diced
- 8 ounces fresh mushrooms, sliced
- 2 tsp EDEN Shoyu Soy Sauce
- [q:1/2] pound organic tempeh, diced
- 2 cups sweet potatoes, peeled and cubed
- 1 cup red apple, diced
- 1 cup water, or Eden's homemade soup stock (see recipe)
- 2 cups EDEN Three Onion Sauerkraut or original EDEN Sauerkraut
- 2 Tbsp EDEN Apple Cider Vinegar
- 1 Tbsp EDEN Brown Mustard
- [q:1/4] tsp caraway seeds
- 1 pinch fennel seed
- 2 cups potatoes, sliced thin
- [q:1/2] tsp EDEN Sea Salt, or to taste
- [q:1/8] tsp EDEN Black Pepper, or to taste
Directions
- Preheat oven to 400° F.
- Heat oil in heavy pot and sauté onion for one minute. Add carrots, celery, mushrooms, shoyu, and tempeh. Sauté another 2 to 3 minutes.
- Add [q:1/2] cup of soup stock and sweet potatoes. Cover and simmer on medium-low until sweet potatoes are just tender.
- Add remaining ingredients except potatoes. Mix, cover, and bring to a boil.
- Place in a casserole dish. Top with potato slices, sprinkle with salt and pepper, and bake uncovered for 1 hour or until potatoes are tender and slightly browned.
- Remove and serve.
Nutrition Info
172 calories, 4 g fat (21% calories from fat), 8 g protein, 27 g carbohydrate, 8 g fiber, 0 mg cholesterol, 573 mg sodium