← All recipes

Oven-Braised Tempeh and New Potatoes with Sauerkraut

Make Oven-Braised Tempeh and New Potatoes with Sauerkraut at home with Tempeh, T Olive Oil, Yellow Onion Diced, Carrots Cut Into In Slices, and Sauerkraut. Scale it up or down for the number of people at the table.

Ingredients

• 8 oz
• 2
• 1
• 2
• 2 cup
• 2
• 2
• 1
• 1/2
• Several Grinds Of Black Pepper

Method (preview)

1. 1

   Preheat the oven to 350 degrees F. Cut the tempeh into 4 pieces of equal size.

2. 2

   Heat the oil over merium heat in an oven-proof skillet that has a tight-fitting lid.

3. 3

   Lightly brown the tempeh on both sides, then transfer the tempeh to a plate and saute the onion in the same pan for 2 minutes.

4. 4

   Return the tempeh to the pan, top with the carrots and potatoes, and turn off the heat.

5. 5

   Add the sauerkraut in an even layer on top of the vegetables.

6. 6

   Stir together the mustard, paprika, caraway seed, salt and pepper in a bowl, then add 1 1/2 cups of water and stir to combine.

7. 7

   Pour this mixture into the pan and cover the pan tightly.

8. 8

   Bake for 45 minutes, until the vegetables are fork tender.

9. 9

   Serve very hot in warmed shallow bowls.