Barbecued Sauerkraut

Recipe Ingredients

1 cup	237ml	Water
2 tablespoons	30ml	Tamari
1 cup	237ml	TVP
		= (textured vegetable protein flakes)
1 1/2 cups	93g / 3.3oz	Diced onion
1 tablespoon	15ml	Olive oil
1		Sauerkraut - (16 oz)
2 cups	474ml	Tomato juice
1/2 cup	118ml	Sucanat
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a small saucepan, place the water and tamari, and bring to a boil. In a small bowl, place the TVP, pour the boiling water mixture over the TVP, and set aside for 10 minutes to rehydrate.

Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 5 to 7 minutes, or until soft and lightly browned. Add the rehydrated TVP to the pan and saute an additional 2 minutes.

Lightly oil (or spray with a light mist of oil) a casserole dish. Place the remaining ingredients in the prepared casserole dish, along with the sauteed onion mixture, and stir well to combine.

Bake at 350 degrees for 45 minutes. Serves as a side dish, or on pasta or grains, and is excellent with rye or pumpernickel bread as an accompaniment.

This recipe yields 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.