Sauerkraut and potato pan with vegan bratwurst

Ingredients for 2 servings:

• 200 g potatoes
• 1 stalk(s) leek
• 1 small apple
• 200 g sauerkraut
• 200 g bratwurst substitute, vegan
• 1 ½ tbsp oil
• 1 tsp, heaped caraway seeds
• 120 ml vegetable stock
• salt and pepper
• e.g. parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

ideal for cold days

Wash the potatoes, cut into 1 cm cubes and boil in salted water until tender. Meanwhile, trim, wash and slice the leek into rings. Wash, core and finely dice the apple. Squeeze the sauerkraut and cut it into smaller pieces. Cut the bratwurst substitute into slices about 1 cm thick. Heat the oil in a pan and fry the bratwurst slices until golden brown. Then remove and set aside. In the same pan, sauté the sauerkraut, apple, leek and caraway seeds for about 4 minutes, stirring constantly. Pour in the vegetable stock and simmer covered over medium heat for about 15 minutes. Season with salt and pepper. Add the cooked potato cubes and the fried bratwurst slices to the pan. Mix everything well and heat briefly. Sprinkle with freshly chopped parsley before serving.