Ingredients:
2 lbs russet potatoes, peeled and cut into 1-inch pieces
2 tablespoons olive oil
1 1/2 cups chopped red onions
1 1/2 cups sauerkraut, drained
2 (5 1/2 ounce) packages tempeh burgers, diced
Directions:
Preheat oven 350 F.
Boil or steam potatoes 20 minutes, or until tender. Transfer to medium bowl (reserve cooking water) and mash with potato masher adding tablespoonfuls of cooking water.
Meanwhile, heat 1 1/2 oil in large skillet over medium-high heat. Add onion and cook stirring 5 to 7 minutes until soft.
Stir in sauerkraut. Reduce heat to low; cover and cook for 15 minutes.
Stir in tempeh and cook 1 to 2 minutes until heated through season with pepper.
Coat 1 1/2 quart casserole dish with cooking spray; add tempeh mixture. Add potatoes on top and brush with the rest of the oil.
Bake 30 minutes, then broil 1 to 2 minutes or until topped is lightly browned.
Serve hot.
Servings: 4
Time preparation: 0 min.
Time total: 60 min.