You don't really think of German food as vegan or gluten free, but here we are, enjoying some starchy, creamy German #potatoes.
Honestly, I think I'm going to make the topping as a side for the next BBQ we host. It's basically a new take on classic cole slaw.
Source: German Foods | Serves: 2 | Time: 40 min
Changes: used vegan cheese; used vegan sour cream; replaced caraway with cumin; skipped the garnish because my ingredient went bad; added "bacon" bits using suggested seasoning from VegKitchen; cooked the potato at a higher temp for a bit longer.
2 large potatoes
Salt & white pepper
1 medium tomato
1 1/2 tbsp shredded vegan gouda cheese
2 tbsp dried thyme
~1/2 cup vegan sour cream
Pinch of cumin
1 medium can sauerkraut
Vegan Bacon Bits
1 frozen square Dr. Praeger's Perfect Plant-Based Ground
1 ½ tbsp maple syrup
1 tbsp coconut aminos
1 tbsp neutral vegetable oil
1 tbsp liquid smoke
1 to 2 teaspoons mesquite or barbecue seasoning
Heat oven to 400 F.
Boil potatoes with skin in salt water until tender, about 15 min.
Mix together the vegan sour cream, vegan cheese, tomatoes and thyme. Season with salt, pepper, and cumin.
Time for some multi-tasking! While the potatoes are still boiling start on the "bacon" bits. Preheat non-stick pan over medium-low heat. Place Dr. Praeger's square in pan and cook for 4 minutes. Flip and cook for an additional 4 minutes. Break apart to desired piece size. Add remaining ingredients and stir through. Raise heat to medium. Cook for approximately 12 more minutes, stirring frequently. Set aside.
At some point in making the bacon bits your potatoes will be ready. Drain them under cold water and let dry. Cut a small slice off the top of each potato. Place the potatoes on a baking tray. Mix the sauerkraut with the cheese/sour cream mix and spread onto the potatoes. Sprinkle the plant-based grounds on top. Bake for about 20 or so minutes in a heated oven.
Remove potatoes from oven. Enjoy!