Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Notwurst And Sauerkraut On Pumpernickel Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasNotwurst And Sauerkraut On Pumpernickel Recipe - Cooking Index

Notwurst And Sauerkraut On Pumpernickel

Courses: Main Course, Sandwiches, Vegetarian
Serves: 8 people

Recipe Ingredients

1 cup 237mlFrench lentils
2   Bay leaves
4   Black peppercorns
1 1/2 cups 355mlWalnuts
2 tablespoons 30mlOlive oil
1 1/2 cups 93g / 3.3ozFinely-chopped onion - (1 large)
3 tablespoons 45mlMinced garlic
1 teaspoon 5mlDried oregano
2 tablespoons 30mlTamari
  = (or soy sauce)
2 tablespoons 30mlPrepared mustard - plus
  Extra for serving
1 tablespoon 15mlPrepared horseradish
1 tablespoon 15mlUmeboshi vinegar - (optional)
  = (or red wine vinegar)
2 tablespoons 30mlFresh lemon juice
1/4 teaspoon 1.3mlHot pepper sauce
16   Thin slices pumpernickel
1 cup 237mlSauerkraut
  Lettuce - as needed
  Tomatoes - as needed

Recipe Instructions

Place lentils in large pot with water to cover by 2 inches (about 4 cups), bay leaves and peppercorns. Bring to a boil, reduce heat and simmer until lentils are tender, about 25 minutes. Remove bay leaves and peppercorns and drain excess liquid.

Meanwhile, preheat oven to 350 degrees. Spread walnuts on baking sheet and bake until golden and fragrant, about 10 minutes. In food processor, grind nuts while still warm to very fine powder. Leave in processor.

In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, 2 minutes. Add garlic and oregano and cook, stirring often, until onion is softened, about 2 minutes.

Scrape sides of processor bowl with rubber spatula to loosen ground walnuts. Add lentils, onion mixture, tamari, mustard, horseradish, vinegar, lemon juice, hot pepper sauce and salt and pepper to taste. Pulse on/off several times to blend, then process until mixture is smooth, scraping down sides of bowl as needed.

Spread lentil mixture (about 1/4 cup) on half of bread slices. Top each with 2 tablespoons sauerkraut. Add desired amount of lettuce and tomato and cover with remaining bread slices.

This recipe yields 8 servings.

Per Serving: 420 Cal; 16g Prot; 17g Total Fat (2 Sat. Fat); 53g Carb.; 0mg Chol; 884mg Sod.; 10g Fiber.


"Here's a delicious and much healthier version of a deli classic."

Vegetarian Times, September 2001


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.