2 boxes of The Vegetarian Butcher Mince
8 large potatoes (of equal size)
2 tbsp oil for frying
250 g of sauerkraut
100 ml white wine
1 bay leaf
2 cloves garlic, finely chopped
1 onion, finely chopped
salt and pepper
1 tsp curry powder
125 ml (vegan) sour cream
2 tbsp chopped parsley
Preheat the oven to 250°C. Give the potatoes a good scrub to get off any dirt. Wrap each potato individually in aluminium foil with a drizzle of olive oil and some sea salt. Cook the potatoes in the oven for anywhere between 30 to 60 minutes, depending on size. You can check whether the potatoes are done by piercing them with a fork. If the fork goes in easily, they’re ready.
While the potatoes are cooking you can get on with the rest of the dish. Put the sauerkraut in a pan with the wine, some fresh thyme, a bay leaf and 1 clove of garlic and let it simmer with a lid on for about 10 minutes. When the sauerkraut is done, remove the bay leaf.
Heat some olive oil in a frying pan and add the onion and garlic and fry until they start to go brown. Add the mince to the pan and fry briefly to warm through. Add the sauerkraut and cook for another 2-3 minutes.
Remove the potatoes from the oven and cut the potatoes open down the middle to about half way. Scoop out enough potato to make space for the filling, but not too much because the potato needs to keep its shape. Add the scooped out potato to the sauerkraut mixture and stir to combine. Season with salt and pepper and some curry powder. Now fill the potatoes with the sauerkraut mixture and finish each potato off with a spoonful of sour cream and a sprinkle of parsley. Great served with a fresh tomato salad!