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, 4 g fat (21% calories from fat), 8 g protein, 27 g carbohydrate, 8 g fiber, 0 mg cholesterol, 573 mg sodium