Vegetable Sauerkraut Casserole
Serves 6 | Prep Time 20 minutes | Cook Time 1 hour
Ingredients
• 1 Tbsp Eden Extra Virgin Olive Oil
• 1/2 cup onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 8 ounces fresh mushrooms, sliced
• 2 tsp Eden Shoyu Soy Sauce
• 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
• 1/4 tsp caraway seeds
• 1 pinch fennel seed
• 2 cups potatoes, sliced thin
• 1/2 tsp Eden Sea Salt, or to taste
• 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 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.
Nutritional Information
Per serving: 172 calories, 4g fat (21% calories from fat), 8g protein, 27g carbohydrate, 8g fiber, 0mg cholesterol, 573mg sodium