Alsatian “Mince” Casserole With Mashed Potatoes

This recipe has been adapted over the years. First, my mother used to cook it for me as a child – with meat in it. Then, we had a vegetarian option with tofu and cheese. Now, it’s fully veganized – and none the less yum.

You may feel like topping it with some vegan cheese, but it is great without. Just make sure you cover it with some aluminium foil so it doesn’t burn in the oven. This is a great low fat, protein-rich meal with lots of vitamins – and some may say it’s a very German dish.

Heart-shaped potato
Ingredients (serves 4)
For the casserole:
200 g tofu
2 carrots, diced
1 onion, diced
1-2 tbsp. tomato paste
1 cup of red wine
1 tsp. vegetable broth powder
1 small can of sauerkraut
salt, pepper to taste

For the mashed potatoes:
potatoes (the floury cooking kind, if you happen to have them at hand; amount as desired)
soy or rice milk
1/2-1 tbsp. vegan margarine
salt and pepper to taste

For the casserole:
1. Crumble the tofu and fry it in a pan (with either olive or canola oil) for a couple of minutes. Then add the onion and carrots, fry for another three minutes or so.
2. Add the tomato paste and mix well. Then add the wine and vegetable broth powder.
3. Put half of the sauerkraut in a casserole, then add some of the tofu-sauce-mixture. Repeat.
4. Put in the oven for 30 mins (400° F/200° C). Now, prepare your mashed potatoes.

For the mashed potatoes:
1. Slice the potatoes in halves or quarters and cook in salted water until done.
2. Mash with a potato masher, adding the remainder of the ingredients. Add as much milk as you like until you reach the desired consistency.


Alsatian "Mince" Casserole With Mashed Potatoes