Barbecued Sauerkraut

 
1 cup water
2 T. tamari
1 cup TVP
1 1/2 cups onion, diced
1 T. olive oil
1 - 16 oz. can sauerkraut
2 cups tomato juice
1/2 cup Sucanat
1/4 t. freshly ground black pepper
 

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 5-7 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.

Serves 4-6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett