Tempeh and vegetarian sausage links are used to garnish the sauerkraut in this robust dish redolent of caraway and juniper berries. Dried juniper berries (and caraway seeds) are available in the spice section of well-stocked supermarkets or gourmet grocers.
Yield: Serves 4
2 tablespoons olive oil
8 ounces tempeh, cut into ½-inch-thick strips
8 ounces vegetarian sausage links
1 medium-size yellow onion, chopped
12 ounces small white potatoes, halved or quartered
2 cups sauerkraut, drained and rinsed
½ cup Riesling or other white wine
1 teaspoon sweet Hungarian paprika
½ teaspoon caraway seeds
½ teaspoon juniper berries
1 cup vegetable stock (see Notes)
Salt and freshly ground black pepper
1. Heat the oil in a large skillet over medium heat. Add the tempeh and cook until browned all over, 5 to 7 minutes. Remove the tempeh with a slotted spoon and set aside. Add the vegetarian sausage links to the same skillet and cook until browned all over, about 5 minutes. Remove the links with a slotted spoon and set aside with the tempeh.
2. Reheat the same skillet over medium heat, adding a little more oil if necessary. Add the onion, cover, and cook until softened, about 5 minutes.
3. Transfer the onion to a 3½- to 4-quart slow cooker. Add the potatoes, sauerkraut, wine, paprika, caraway seeds, and juniper berries. Pour in the stock, season with salt and pepper, cover, and cook on Low for 6 to 8 hours.
4. About 20 minutes before serving time, add the tempeh and vegetarian sausage links to the cooker and stir gently to combine.
When a recipe calls for vegetable stock, you have several options. First, you can use homemade stock. Alternatively, there are several brands of commercial vegetable broth available that can be used instead. A third option is to use water boosted with a proportionate amount of powdered vegetable base. Because these choices will vary in degree of saltiness, you will find that most recipes using vegetable stock will also call for salt “to taste” so that you can make adjustments accordingly.