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Potato Kielbasa Bake

Recipes / Main Courses

• Extra virgin olive oil
• 1 package (14 oz) + 1 Tofurkey kielbasa, cut on an angle into 1-inch pieces
• 1 pound frozen, diced hash brown potatoes
• 1 large onion, diced
• 2 cloves garlic, chopped
• Salt and freshly ground black pepper
• 3 tablespoons flour
• 2 cups veggie stock
• 1 cup soy milk
• 2 tablespoons yellow mustard
• 2 cups refrigerated sauerkraut

Preheat the oven to 400ºF.

Heat a large skillet over medium-high heat with about 1 tablespoon of the oil. Cook the kielbasa until brown and crispy, about 3-4 minutes. Remove the sausage from the pan with a slotted spoon and set aside.

Add more oil to the pan, and carefully add the hash brown potatoes. Cook until brown and crispy, about 8-10 minutes (or according to package directions).

While the hash browns are crisping, place a medium size skillet over medium-high heat with a tablespoon of oil. Add the onion, garlic, salt and freshly ground black pepper and cook until tender, 5-6 minutes.

Sprinkle the flour over the ingredients in the pan and cook for about 30 seconds. Whisk in the stock, soy milk and mustard. Bring the gravy up to a bubble, then reduce the heat and add the sauerkraut. Cook until the gravy has thickened and the sauerkraut is heated through, 3-4 minutes.

Stir the reserved kielbasa into the gravy and sauerkraut, and transfer the mixture to a 9-inch by 13-inch casserole dish. Top with the hash brown potatoes. Transfer to the oven and cook about 20 minutes. Turn on the broiler for a few minutes at the end if you want things browned on the top.