Sauerkraut prepared in this way is pure comfort food. The sweetness of the red pepper is a wonderful counterpart to the sauerkraut. The vegan cheese sauce is deliciously creamy and the oven actually does the rest. Casseroles are of course also great slow food material. And the delicious crust on top is of course ‘priceless’.
750 gram sauerkraut
750 gram potatoes
2 red bell peppers
2 cloves garlic
1 table spoon paprika powder
100 gram plant based butter
3 table spoons flour
250 gram vegan cheese, parmezan
200 ml oat milk
salt and pepper
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