Yields: about 10 cups
meat-free, dairy-free, egg-free, gluten-free
Ingredients:
- 6 cups Water
- 3 tbsp. Water
- 1 cup Sauerkraut Juice (reserved from Kraut)
- 2 15oz. cans diced Potatoes (rinsed & drained)
- 1 15oz. can Navy Beans (rinsed & drained)
- 2 cups Sauerkraut
- 2 vegan Sausages (chopped small)
- 1/2 medium Sweet Onion (chopped)
- 2 Garlic Cloves (minced)
- 1/3 cup Alstertor Dusseldorf Mustard
- Pepper to taste
- Sea Salt to taste
Directions:
- Using a Blender - blend 1 can of Potatoes & 3 tbsp. Water until you get something resembling mashed potatoes (creamy, but lumpy), set aside
- In a large stock pot over medium-high heat, sautee Onions until browned
- Add Sausage and lightly brown
- Add Garlic and stir constantly for 30 seconds to prevent burning
- Pour in Water & Kraut Juice
- Add Potatoes, blended Potatoes, Beans, Kraut & Mustard
- Bring to a boil, reduce to a simmer and cook for 10 minutes
- Season with Salt & Pepper
Hoff Thoughts: You should be able to get about a cup of Kraut Water from a 32 oz. container of Kraut, if not, just substitute with Water to get to 7 cups of liquid total. I have found Alstertor Dusseldorf Mustard at Giant Eagle and World Market. Just use your favorite Mustard if this one eludes you, but you can't get any more German than Dusseldorf!
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