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Vegan Lentil Stew With Sauerkraut

vegan lentil stew
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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

  • 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) dry green or brown lentils
  • 3 1/2 cups (850 ml) vegetable stock
  • 1 tbsp vegan Worcestershire sauce (optional)
  • 1 cup (200 g) sauerkraut
  • 2 tsp paprika
  • 1 tsp thyme, dried
  • 1 tsp salt
  • Black pepper, to taste
  • ½ bunch fresh parsley, chopped 

Instructions

  1. Pour boiling/hot water over the cashews and set aside.
  2. Dice the onion and mince the garlic. Finely dice the celery and carrot. Peel the potatoes and cut into bite-sized pieces.
  3. Heat a large pot over medium heat, add a few spoons of water and sauté the onion until translucent.
  4. Stir in the tomato paste and garlic and cook for approx. 1 minute.
  5. Add the carrots, celery and potatoes, stir and cook for 3 minutes. 
  6. Rinse the lentils well and drain.
  7. Add the spices, bay leaves, Worcestershire sauce, lentils and vegetable stock. Stir and bring to a boil.
  8. Cover and simmer over a medium heat for about 18-20 minutes until the potatoes and lentils are cooked through.
  9. Stir in the sauerkraut and heat through.
  10. Drain the soaked cashews and blend with 1/2 cup (125 ml) water until smooth.
  11. Pour the cashew cream into the pot and stir well.
  12. Season to taste with salt and pepper and stir in ½ bunch of chopped parsley.

Find it online: https://www.veggiejam.com/english/vegan-lentil-stew-with-sauerkraut/