I will find any way I can to incorporatesauerkrautinto a meal. So when I ran across a non vegan recipe for a dish similar to this, I knew it was something I would love. I mean come on, sauerkraut is so good for you and the tang mixed with the creamy tomatoes in this recipe is just perfection!
The lentil “meatballs” are tasty and filling, and the stew is warm and comforting. You could use any premade meatball you want if you are not in the mood to whip up some lentil balls, but they are pretty quick and easy to make.
The zesty kraut and tomatoes, coupled with the cream cheese and milk are a perfect combination. Trust me here. I just keep repeating myself about this perfect combo, but I seriously pretty much licked my plate the first time I made this meal. No lie, it was not my classiest moment. Moving on…..
This meal is delicious on its own and even better with some oven crisped potatoes. Well, because we all know crispy potatoes can make the worst day better, and an already great meal an absolutely fricking fantastic, rainbows and unicorns, kind of meal. So just go ahead and make the potatoes.
One thing I am certain of is this stewed sauerkrautand lentil meatball dish is definitely going into my regular winter dinner rotation and hopefully yours, too!
Ingredients:
Lentil Meatballs
1 cup dried brown lentils
1 cup old fashioned rolled oats
1 medium onion
2 tablespoons tapioca starch
1 teaspoon garlic powser
2 tablespoons tomato paste
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
Stewed Sauerkraut
1 25 oz jar of sauerkraut, store bought or homemade
1 14.5 oz can diced tomatoes, drained
2 tablespoons vegan cream cheese
1/2 cup unsweetened plant based milk
2 teaspoons smoked paprika
1 teaspoon salt
pepper to taste
Instructions:
Preheat oven to 350 degrees.
Add lentils to a medium sauce pan and cover with water. Bring to a boil then reduce heat to a simmer. Allow the lentil to cook 15 - 20 minutes. You want then soft enough to bite through but now mushy. Drain and set aside.
Peel and cut onion in half. Pop it into a food processor or high speed blender, and blend until it is nice and minced up.
Next, add the lentils, oats, and remaining meatball ingredients and blend until the mixture is well combined. It should be thick and a little sticky.
Scoop up lentil mixture with a small scoop or spoon, and from 1 inch “meatballs”. Place the “meatballs” on a parchment lined cookie sheet and bake for about 20 minutes.
In a large pot or dutch oven, while “meatballs” are baking, combine all ingredients for the sauerkraut stew, stirring well to incorporate the cream cheese. Heat over medium heat, reducing to low once the stew has come to a simmer.
Once “meatballs” are done baking , add them to the sauerkraut stew pot, and allow them to simmer in the pot for 5 to 10 minutes.
Serve in bowls topped with vegan sour cream, or with a side of oven crisp, or air fryer potatoes.
Serves 4 - 6.
