Description
Nothing says Autumn like this Vegan Sauerkraut Casserole! Crisp apple, tangy sauerkraut, and potatoes in a spicy mustard sauce. It's like October in a bowl!
Ingredients
Scale
- 1/4 med White Onion ((diced))
- 2 ribs Celery ((diced))
- 2 small Carrots ((diced))
- 1 med Sweet Potato ((diced))
- 8 oz Mushrooms ((sliced))
- 1/2 cup Vegetable Broth ((low sodium))
- 3-4 Seitan Sausages ((optional))
- 1 tsp Caraway Seed
- 1/2 tsp Fennel Seed
- 1 med Red Apple ((I used Braeburn))
- 1 cup White Wine
- 2 1/2 cups Sauerkraut
- 3 Tbs Apple Cider Vinegar
- 1 Tbs Brown Mustard
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 2-3 potatoes ((sliced thinly, or use 1/2 bag frozen hash browns))
Instructions
- Preheat oven to 400 degrees F
- Sauté onion, celery, carrot, and sweet potato in veg broth until softened
- Add seasonings, apple, mushrooms, and wine and cook until liquid is mostly reduced
- Add sausages, sauerkraut, vinegar, and mustard and stir to combine
- Salt and pepper to taste
- Transfer to 9x13 casserole dish and top with potatoes
- Bake for 60 min or until potatoes have browned