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.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!