German Sauerkraut Stew

A hearty and creamy stew brimming with tender leeks, celery, carrots, and potaotes, all simered with tangy sauerkraut. A satisfying stew for any season.

Ingredients

1 leek, thinly sliced

2 cups thinly sliced green cabbage

2 carrots, sliced thin

1 celery stalk, sliced thin

4 cups vegetable stock

1 pound red potatoes, cut into small cubes - about 3 cups

1 1/2 cups hot water

1/2 cup raw cashews

3 tablespoons white whole-wheat flour or oat flour

2 tablespoons nutritional yeast

1 - 14 ounce can sauerkraut, drained

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

red pepper flakes

Instructions

1. In the container of a high-speed blender, add hot water and cashews and allow to soak for 15 minutes.

2. Meanwhile in a large pot, saute the leek, celery, cabbage, and carrots in a small amount of water over medium-high heat until the vegetables are tender, about 10 minutes.

3. Add the vegetable stock and potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

4. Now that the cashews have soaked, add flour and nutritional yeast to the blender with the water and soaked cashews, and blend until thick and creamy.

5. Add the creamy mixture, sauerkraut, smoked paprika, and black pepper to the pot of vegetables and stir to combine. Continue cooking over medium heat until the mixture is heated through and thickens. 5-7 minutes.

6. Ladle into bowls, sprinkle red pepper flakes on top and serve.