Tortilla lasagna with sauerkraut and soy strips

Ingredients for 4 servings:

• 130 g soy shreds
• 300 ml water
• 100 ml soy sauce
• 1 tbsp chili paste
• 1 tbsp liquid smoke
• 2 garlic cloves, chopped
• 500 g sauerkraut
• 6 tortillas
• 2 red bell peppers, diced
• 2 onions, diced
• 1 cup sour cream, vegan
• 1 bag of cheese, grated, vegan
• 2 tbsp raw cane sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan and hearty

Heat the water and mix with the soy sauce, chili paste, liquid smoke, and garlic. Place the soy strips in an airtight container and cover with the liquid. Close the container and turn occasionally. Marinate the strips in the liquid for at least half an hour. Drain and squeeze out any excess liquid. Then fry them in a pan with a little vegetable oil until crispy. Add the onions and peppers and sauté. Then add the sauerkraut and cook for 10 minutes, stirring occasionally. Season with salt and pepper. Finally, stir in the sugar and cook everything together for a further 2 minutes. Place 2 tortillas in a baking dish as the base. Spread half of the contents of the pan on top. Then cover with 2 more tortillas. Pour the remaining contents of the pan on top and cover with 2 more tortillas. Spread the tortillas with sour cream and sprinkle with cheese. Bake in a preheated oven at 175°C for half an hour. Tip: The ready-made sour cream can easily be substituted. You can find a recipe for homemade vegan crème fraîche in my recipe overview.