This vegan take on a traditional Austrian dish makes an easy-to-prepare weeknight dinner that’s both tasty and nutritious. It’s not only chock full of beneficial probiotics—it’s also teeming with heart-healthy fibre.
Caraway’s longstanding reputation as a digestion soother is backed by science. Research shows the aromatic seeds can help reduce bloating, gas, and heartburn.
12 fingerling or baby red potatoes
2 Tbsp (30 mL) vegan butter
4 bratwurst-style vegan sausages
1 medium onion, finely chopped
1/2 cup (125 mL) chopped green pepper
1 Granny Smith apple, grated
2 Tbsp (30 mL) coconut palm sugar
1/2 tsp (2 mL) caraway seeds
1 1/2 cups (350 mL) “live” sauerkraut (see main article for an explanation of “live” sauerkraut)
Place potatoes in pot of boiling water and cook until almost soft. Remove from pot and set aside.
Melt butter over medium-low heat in large skillet. Pierce each sausage with fork and brown in skillet on one side at a time. Remove from pan and set aside.
Add onion and green pepper to skillet. Cook for several minutes until onion and pepper soften, stirring frequently. Add grated apple, sugar, caraway seeds, and potatoes. Mix well, reduce heat to low, cover, and cook for a further 10 to 15 minutes.
Remove lid and add sauerkraut to skillet; place sausage on top of sauerkraut. Cover and heat through until warm. (Do not overheat as this will destroy the beneficial bacteria in the sauerkraut.) Serve immediately.