Vegan “Sauerbraten“ with spätzle & red cabbage | Christmas - Zucker&Jagdwurst

Ingredients

• 500 g (17.5 oz) red cabbage
• 2 onions
• 1 apple
• 3 tbsp white wine vinegar
• 2 tbsp sugar
• 2 tbsp red currant jelly
• 1 bay leaf
• 2 cloves
• salt
• pepper
• vegetable oil for frying
• 2 tsp paprika powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp pepper
• 1 tsp salt
• 2 tbsp nutritional yeast
• pinch of nutmeg powder
• pinch of curry
• 500 ml (2 cups) cold vegetable broth
• 2 tbsp soy sauce
• 2 tbsp mustard
• 500 g (17.6 oz) seitan fix powder
• 500 ml (2 cups) water
• 500 ml (2 cups) plant-based red wine vinegar
• 200 ml (0.8 cups) plant-based red wine
• 2 bay leaves
• 4 juniper berries
• 3 onions
• 4 tbsp vegetable oil
• 3 tbsp tomato paste
• 3 tbsp wheat flour
• 1 l vegetable broth
• 1 tbsp vegetable creme fraîche (sour cream)
• 400 g (3 cups) flour
• 100 g (3.5 oz) semolina
• pinch of curcumin
• 500 ml (2 cups) sparkling water