Vegan Potato Dumpling Casserole with Meatloaf and Sauerkraut
We'll show you how to make a vegan casserole with dumplings, meatloaf and sauerkraut that's savoury, quick to make and simple.
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Cooking tools:
- Baking dish
- Cast iron skillet
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Skillet
- Colander
- Oven
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 750 g (1.75 lbs) vegan mini dumplings (e.g. Knödelinos from Burgis)
- 200 g (0.5 lb) green beans
- 400 g (1 lb) vegan meatloaf (tofu or seitan-based)
- 120 g (0.25 lb) vegan bacon/smoked tofu
- 300 g (0.7 lb) sauerkraut
- 100 g (0.25 lb) plant-based shredded cheese
- 1 tbsp vegetable oil
- 1 tbsp water
- 1 onion
- 2 tbsp butter
- 2 tbsp flour
- 200 ml (0.75 cup) plant-based milk
- 200 ml (0.75 cup) plant-based heavy cream
- ground nutmeg
- salt
- pepper
- parsley
- lamb's lettuce
- radish
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