Ingredients
Units
Scale
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 Hungarian wax peppers or 1 bell pepper, diced
- 3-4 cloves of garlic, minced
- 14 oz/400 g smoked tofu, shredded
- 3 tbsp tomato paste
- 1 tbsp paprika paste
- 1 tbsp paprika powder
- 1/2 tsp smoked paprika
- 2 cups/400 g cooked rice
- 2 tbsp soy sauce or tamari
- 1 tbsp mustard
- 2 tsp marjoram
- hot sauce (optional)
- 5 cups/750 g sauerkraut
- 3 cups vegan sour cream (see notes below)
- salt, pepper
Instructions
- Heat up oil in a large pan. Add diced onion and peppers, and sauté for 10 minutes, stirring occasionally, until veggies are translucent.
- Add garlic and shredded tofu, and keep on cooking for 10 more minutes, stirring occasionally, until tofu gets crispy on some spots.
- Add tomato and paprika paste, paprika powder, and smoked paprika, and cook for another minute. Keep an eye on the paprika powder, since it can burn very quickly.
- Mix in cooked rice, soy sauce, mustard, marjoram, and hot sauce, if using. Taste, and season with salt and pepper. If mixture is too dry, add a few tablespoons of water (or red wine), if you like.
- To assemble the casserole add 1/3 of the sauerkraut to the bottom of a casserole dish. Top with 1/3 of the vegan sour cream and half of the rice-tofu mixture.
- Add 1/3 of the sauerkraut, 1/3 sour cream, and the rest of the rice-tofu mixture again.
- Finish with the rest of the sauerkraut and the sour cream on top.
- Bake casserole at 360°F/180°C for 30-40 minutes, or until top is lightly browned. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 60 minutes