Recipe: Vegan Polish Kielbasa with Sauerkraut and Mashed Potatoes


I grew up enjoying the wonders of Polish food – golabki (gwumpki), pierogies, and Polish kielbasa with sauerkraut and mashed potatoes….At some point I will come up with a recipe for the first two, but tonight I went easy (thanks go Tofurky). I hope you enjoy 🙂

Polish Kielbasa w/ Sauerkraut - cooked

Ingredients:

  • 1 package Tofurky polish kielbasa/sausage (there are four to a package)
  • 1 32-ounce jar of Sauerkraut
  • 1 1/2 cup vegetable broth
  • 3/4 cup onions (chopped)
  • Salt
  • Pepper
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 9×13 glass pan
  • My mashed potatoes recipe
  • Ketchup (if you desire)

Directions:

  • Preheat oven to 350 degrees
  • Heat 1 Tablespoons of EVOO
  • Add the onion and saute until onions are translucent
  • Add Sauerkraut to pan (note: if you don’t like your sauerkraut really sour then wash it of in a strainer BEFORE adding to the skillet – I like it sour, so I only rinse it for a minute. If you do not like it sour, rinse for 5 minutes in a strainer)
  • Mix together and heat – adding in about a cup of the vegetable broth. Continue to heat for 5-10 minutes. Add salt and pepper to taste (for me this is two pinches of salt and a crank or two of fresh pepper)
  • Pour onion/sauerkraut mix into the 9×13″ pan and place in preheated oven
  • Wipe out pan with a towel to remove any sauerkraut that has stayed in the pan
  • Put remaining 1 Tablespoon of EVOO in the pan and heat over medium/medium high heat
  • Put the four Tofurky links in the pan and heat – turning as sides become done (for me this means a crispiness forms on all sides as you rotate). This took about 8-10 minutes.
  • Remove pan from the oven and place cut up Tofurky in the pan as shown above.
  • Place back in oven for 15 minutes or until bubbling and the sauerkraut is turning a little crispy.
  • Serve (for me this involves mashed potatoes, some sauerkraut, kielbasa and a little ketchup (not shown below).

The full meal 🙂