New Year's "Pork" & Kraut

New Year's "Pork" & Kraut

New Year's "Pork" & Kraut

by Jo Schaefer, OH


The Kraut...
  • 4 slices Morning Star brand fake bacon
  • 1 onion, diced
  • 1 Granny Smith apple, diced
  • 1/2 cup water mixed with 2 tsp. Better than Bouillon brand Vegetarian flavor
  • 1 1/2 teas. (approx.) caraway seeds--add to pan 1/8 to 1/4 cup brown sugar
  • 1 1/2 cups water
  • 1 lb. sauerkraut, drained and squeezed as dry as possible
  • 2 pkgs. WestSoy Seitan, sliced as thin as possible
  • 2 teas. salt
  • 2 teas. pepper
  • 1/4 to 1/2 cup oil
  • 6 cloves garlic
  • minced 2 teas. ground ginger
  • Additional garlic powder, if needed.
Fry Bacon in large frypan, cool and crumble. Add apples, onion and bouillon water into the pan the bacon was fried in and saute a few minutes. Add crumbled bacon to the mixture. Add brown sugar, water and sauerkraut to the pan. Bring to boil and simmer up to an hour. Heat oil and add garlic and spices. Saute until garlic is golden brown but not burnt. Add seitan and saute until it is crispy brown. Oil either a 9" x 13" glass baking dish or use a cast iron dutch oven. Spread kraut in pan and layer sauteed seitan on top. Cover with foil or lid. Bake at 325 degrees until heated through--approximately 40 minutes to an hour. If you are missing a traditional pork dish on New Year's Day, this is an excellent substitute!

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