Daily Vegan Lunch for 30 November, 2013: Reuben Lentil Casserole with Mashed Potatoes

sauerkraut mashed potato lentil casserole

IMG_3767

This was a great way to use leftover mashed potatoes from Thanksgiving.

INGREDIENTS:

1.5 cups onion, chopped
1 tablespoon oil
2 cups cooked lentils mixed with 1 cup vegetable broth OR 2 cups prepared lentil soup, I used the former
2 cups sauerkraut, drained
2.5 cups mashed potatoes

SAUCE INGREDIENTS:

1/4 cup vegan mayonnaise
1/3 cup ketchup
1/2 teaspoon garlic powder

DIRECTIONS:

Preheat oven to 400 degrees.

Fry the onions in 1 tablespoon oil on medium-high heat until translucent, set aside.

Mix cooked lentils with 1 cup vegetable broth.

In a 9 x 9″ casserole dish, pour the layer lentils or lentil soup. Spread sauerkraut on top of the lentil layer, then onions, then spread the mashed potatoes evenly on top.

Mix the sauce ingredients in a small bowl, whipping them with a fork if necessary. Drizzle or spread the sauce over the top of the assembled casserole.

Bake at 400 degrees for 40 minutes.

Daily Vegan Lunch for 19 November, 2013: Lazy Pierogi (Sauerkraut and Sweet Potato Lasagna)

This one was delicious, especially if you love sauerkraut as much as I do.vegan lazy pierogi vegan lazy pierogi sauerkraut lasagna

INGREDIENTS:

1/2 package of lasagna noodles
2.5 cups onions
1 tablespoon oil

5 cups sauerkraut

5 cups mashed sweet potato
1 cup vegetable broth

1.5 cups additional vegetable broth

DIRECTIONS:

Caramelize the onions by cooking them in a pan with the oil on medium heat.  Stir gently and about 20 minutes later, when they begin to turn brown, take them off the heat.

Boil water in a large pot and drop in the lasagna noodles.  Boil them until they are al dente, about 7 minutes.  Set aside.  If they stick, running them under cool water will get them unstuck.

Pierce sweet potato with a fork and cook it in the microwave for 5 to 7 minutes.  Alternately, piece with fork and bake it at 350 for 30 minutes.
Scoop out the sweet potato (about 2 – 3 cups worth) and mix it with enough vegetable broth to moisten.

Grease a large casserole pan and lay out a layer of lasagna noodles to cover the bottom.  Cover the noodles with sauerkraut, spreading until it becomes a 3/4 inch thick layer.  Lay down more noodles and spread the caramelized onions as a layer.  Lastly, lay down noodles on top of the onions and spread this with the sweet potato mixture.

Douse the lasagna with remaining 1.5 cups broth.  Bake in the oven at 350 for 30 minutes.

Daily Vegan Lunch for 20 March, 2013: Sauerkraut, Sausage, and Caramelized Onions

sauerkraut sausage and caramelized onions

INGREDIENTS:

1/2 onion, sliced
1 teaspoon sugar
Oil for frying

4 cups sauerkraut
2 vegan Italian sausages

Noodles or rice to serve

DIRECTIONS:

Caramelize the onions by frying them on high heat in oil. Add sugar once they turn transparent. Watch them and keep stirring until they achieve a dark brown color. Add the sausages and turn the heat down, brown the sausages. Strain sauerkraut and add it to the pan, tossing everything until it is heated through. Serve over noodles or rice.

Daily Vegan Lunch for 27 February, 2013: Vegan Reuben Sandwich

Vegan Reuben on Rye

INGREDIENTS

1-2 slices rye or pumpernickel bread, I used dark rye from the Whole Foods bakery
1 cup of sauerkraut, drained well
3-4 veggie meat slices, I used Field Roast deli slices. This was also good with a chopped Field Roast vegan sausage
Drizzles of French or other vegan salad dressing: I used a little soy mayonnaise mixed with some tomato-garlic dressing my husband bought

Build sandwich like this: bread, deli slices, drained sauerkraut, salad dressing. If I were taking it to work, I would keep the bread separate and assemble the sandwich just before eating it so the bread does not get soggy.