Vegan Kapusta (Sauerkraut Stew)

Ingredients

• about 910 g Sauerkraut
• 1 block Smoked tofu
• 1 large Onion
• 2 medium Carrot
• 4 cups Vegetable broth
• 2 tbsp Tomato paste
• 1/2 cup Dried mushrooms
• 2 leaves Bay leaf
• 2 tbsp Olive oil
• 1 tsp Paprika
• 1 tsp Marjoram

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the dried mushrooms in hot water for 30 minutes. Drain and chop.
2. 2Squeeze excess liquid from the sauerkraut. Chop if strands are very long.
3. 3Dice the smoked tofu, onion, and carrots.
4. 4Sauté the onion and carrots in olive oil until softened.
5. 5Add the smoked tofu and sauté for a few more minutes.
6. 6Add the sauerkraut, chopped mushrooms, vegetable broth, tomato paste, bay leaf, paprika, and marjoram.
7. 7Bring to a boil, then reduce heat and simmer for at least 30 minutes, or until the sauerkraut is tender and the flavors have melded.
8. 8Remove the bay leaf before serving.

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