Barbecued Sauerkraut

By á-174942

Ingredients

• 1 cup water
• 2 tablespoons tamari
• 1 cup TVP (textured vegetable protein flakes)
• 1 1/2 cups diced onion
• 1 tablespoon olive oil
• 1 can sauerkraut - (16 oz)
• 2 cups tomato juice
• 1/2 cup Sucanat
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

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 to 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.

This recipe yields 4 to 6 servings.