4 people, 40min
For this German sausage and kraut recipe, wash 2 sweet potatoes & 3 medium sized potatoes. Cut into cubes & boil for 10-15mins. Drain the water & mash the potatoes until smooth, add 1 tbsp of margarine, a splash of soy milk, 1/2 tsp of nutmeg & salt & pepper to taste.
Put 6-8 veggie sausages (e.g. Linda McCartney or Cauldron Veggie Lincolnshire) on a tray and bake in the oven for 15-20min.
In the meantime, dice onion and 1 carrot and fry with1 tbsp of olive oil. When golden and soft, add 1 can of drained brown lentils, add 1/2 cup of water with stock and simmer for 10mins. Stir in 1 tbsp of mustard & spice to taste.
On a plate assemble the mashed potato with the lentils, sausages & add a generous portion of sauerkraut!
Guten appetit!
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