I made this in the slowcooker.
Basically it’s chopped onion, mushroom, beans, diced tomato, and sauerkraut (and cabbage cuz I didn’t have enough kraut for the recipe) with vegan sour cream added at the end.
I probably shouldn’t have used cannellini beans and instead used something more generic and smaller, with a softer texture.
Oh well. Live and learn.
The main seasoning was caraway seed, not my usual choice of spice, but interesting. Someone said it tasted like salami.
It’s served over lasagna noodles. Use gluten free or your favorite brand.
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