Description
This hearty vegan lentil stew with sauerkraut is a true powerhouse: packed with plant-based protein, high in fiber, and loaded with essential minerals.
Ingredients
Scale
- 1/3 cup (40 g) cashew nuts
- 1 onion
- 2 garlic cloves
- 2 tbsp tomato paste
- 1 celery stalk
- 3 carrots
- 400 g potatoes (~2 cups chunks)
- 2 bay leaves
- 1 cup (200 g) green or brown lentils
- 3 1/2 cups (850 ml) vegetable stock
- 1 tbsp Worcestershire sauce (optional)
- 1 cup (200 g) sauerkraut
- 2 tsp paprika
- 1 tsp thyme, dried
- 1 tsp salt
- Black pepper
- ½ bunch fresh parsley, chopped + more for garnish
Instructions
- Pour boiling/hot water over the cashews and set aside.
- Dice the onion and mince the garlic. Finely dice the celery and carrot. Peel the potatoes and cut into bite-sized pieces.
- Heat a large pot over medium heat, add a few spoons of water and sauté the onion until translucent.
- Stir in the tomato paste and garlic and cook for approx. 1 minute.
- Add the carrots, celery and potatoes, stir and cook for 3 minutes.
- Rinse the lentils well and drain.
- Add the spices, bay leaves, Worcestershire sauce, lentils and vegetable stock. Stir and bring to a boil.
- Cover and simmer over a medium heat for about 18-20 minutes until the potatoes and lentils are cooked through.
- Stir in the sauerkraut and heat through.
- Drain the soaked cashews and blend with 1/2 cup (125 ml) water until smooth.
- Pour the cashew cream into the pot and stir well.
- Season to taste with salt and pepper and stir in ½ bunch of chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 6.6 g
- Fat: 5.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.6 g
- Carbohydrates: 46.3 g
- Fiber: 12.1 g
- Protein: 18.8 g