Potatoes and Sauerkraut

Potatoes and sauerkraut. #vegan

If you know me, you know that my favorite food ever is potatoes.  Ditto for most of my family.  We could eat potatoes at every meal and not even get mad.  

I am also a sucker for sauerkraut.  lurve it.  

It is no surprise that this is one of my favorite vegan dishes.  My omnivorous husband is also very fond of it.  As I have mentioned, I don’t really do recipes, but here’s the deal:

First I let some minced onion, water, and oil (usually olive oil, but tonight I used sesame oil because you can’t tell me what to do) heat up while I cut up potatoes.  This time I used fingerling potatoes, but I’m not really particular.  Whatever is most affordable is what gets made.  I add the potatoes and “water sautee” them for about 15 minutes over medium heat, adding some seasoning (chipotle powder, garlic powder), then add some sauerkraut.

BTW, sauerkraut is super good for you, so you’re welcome.

The “different” thing that I do with my sauerkraut is add nutritional yeast.  It gives it a cheesy flavor.  Again, I’m not a measurements person, so use your own judgment.  Your tastebuds will let you know.

Then I put everything in a casserole dish (uncovered) and stick it in the oven at 400 for 20 minutes.  

And then I eat it.  

Cost: $3/person.  All ingredients are vegan, organic, and local.

Word.