Ingredients

Ingredients (use vegan versions):

1 medium jar of sauerkraut
1 block of firm smoked tofu
vegetable stock
peppercorns
3 bay leaves
mixed herbs
seasoning

Directions:

Wash and drain the sauerkraut to taste (it is pickled in jars so wash out the sourness to your individual taste). Place in a large saucepan with the vegetable stock, peppercorns, herbs, and bay leaves and bring to the boil. Reduce heat and simmer for 30 mins. Meanwhile, slice the tofu into bite sized cubes and fry in olive oil until browned. Add to the sauerkraut casserole and simmer for a further 15 mins. Season and serve hot with crusty vegan bread and boiled potatoes. Don''t forget to remove the bay leaves!

Serves: 2

Preparation time: 45 mins