Vegan potato dumplings and sauerkraut casserole with spicy soy mince

Ingredients for 3 servings:

• 500 g potato dumplings
• 400 g sauerkraut
• 200 g smoked tofu
• 2 tbsp soy sauce
• ½ tsp liquid smoke
• ½ tsp garlic powder
• 1 tsp maple syrup
• 30 g cashew nuts
• 200 ml water
• 4 tbsp nutritional yeast
• 1 tbsp miso paste, light
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C (top/bottom heat). For the sauce, first grind the cashews and then mix them with the remaining ingredients in a blender. Fry the dumplings in a large pan until browned on the outside. Transfer the dumplings to a small casserole dish. Process the smoked tofu in a food processor until minced and fry in the pan until browned on all sides. Meanwhile, mix together the soy sauce, liquid smoke, garlic powder, and maple syrup. Deglaze the minced meat with the sauce and let it caramelize briefly. Stir in the sauerkraut and fry briefly. Add the sauce and wait until it thickens. Pour the contents of the pan over the dumplings and bake the casserole in the oven for 20-30 minutes, until the top begins to brown.