Sauerkraut stew with red beans in tomato sauce

Ingredients for 2 servings:

• 1 onion(s)
• 1 tbsp tomato paste
• 3 tbsp soy shreds
• 1 cup water, more if needed
• 1 can sauerkraut, approx. 800 g
• 1 can kidney beans, approx. 400 g
• 1 pack of tomatoes, pureed, approx. 500 g
• herbal salt
• Paprika powder, sweet
• Turmeric powder
• Cardamom powder
• Caraway powder
• nutmeg powder
• pepper
• Fat for frying
• Baking soda, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick, vegan, low carb

Brown the finely chopped onion in fat, add the tomato paste and soy chunks and fry, deglaze with water, season, and let the soy chunks swell for 5-10 minutes. Add the sauerkraut, kidney beans, and tomatoes and heat. Simmer for about 10 minutes over medium heat. Add a little baking soda, if desired. Season to taste. Overall, it has a well-rounded, tomatoey flavor with a hint of sauerkraut, but not too sour. This recipe was an experiment using ingredients from my pantry. I’ll make it again, though. I can also imagine a piece of bread or a spoonful of crème fraîche going well with it.