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Mashed Potato & Sauerkraut Casserole
Potato and sauerkraut casserole
Prep Time: 00:10
Cook Time: 00:30
4 cups of russet potatoes, peeled and chopped into small cubes
1 tbsp chives, minced
1 heaping cup sauerkraut, liquid mostly drained
Creamy Garlic Sauce
3 - 4 garlic cloves, roasted and peeled
1/2 cup raw cashews
1/2 cup plus 1 tbsp water
1 tsp ground mustard powder
2 tbsp nutritional yeast
2 tbsp lemon or lime juice
1 tbsp hemp seeds, optional
1/4 tsp turmeric, optional, for color
1/2 - 3/4 tsp salt
1/8 - 1/4 tsp black pepper
1/4 cup breadcrumbs
1 - 2 tablespoons nutritional yeast, or vegan parmesan
3/4 teaspoon herbes de provence, or a mix of thyme and rosemary
1Place chopped potatoes into a pot and cover with cold water. Bring to a boil over medium high heat, then reduce the heat to medium and boil for about 7 minutes or until the potatoes are fork tender. Drain the potatoes then return them to the pot and set aside.
2In a high speed blender combine all of the sauce ingredients until creamy and smooth. Pour this thick sauce, along with the chives, into the pot over the potatoes. Then mash everything the pot using a potato masher or a fork until the texture is even and sauce is thoroughly mixed in.
3Preheat oven to 400 degrees.
4In an 8 x 6 inch baking dish, place a heaping cup of sauerkraut along the bottom of the dish and spread out into an even layer. On top of the sauerkraut, scoop out an even layer of mashed potatoes then smooth it out using the back of a large wooden spoon.
5Make the breadcrumb mixture by combining the bread crumbs, nutritional yeast, and herbs in a small bowl. Sprinkle all or some of this mixture on top of the casserole in an even layer.
6Place in the oven and bake for 20 minutes uncovered.
7Remove from the oven and allow to cool before slicing and serving.
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