Sauerkraut And Tofu Croquettes
Makes: 8 croquettes
Prep: 2 hours
Marta says: Croquettes with variety of fillings are among the most popular Polish dishes. The sauerkraut version (often with addition of wild mushrooms) is traditionally served for Christmas dinner. As this dish is typically meat free, it is simple to prepare its vegan option. 🎄
Recipe tip: You can easily make this dish gluten free by using gluten free flour of your choice.
What you’ll need:
For the crepes:
260g of plain flour
500ml of vegan milk (I used oat milk)
40g of vegetable oil
For filling:
1kg of sauerkraut
200g of prunes
2 carrots
1 large brown onion
1 can of Marigold Braised Tofu
Marigold Bouillon to taste
Marigold Liquid Aminos to taste
red cooking wine to soak the prunes
your favourite bouillon, herbs and spices
For batter:
100g corn flour
200g bread crumbs
200ml of water
How to do it:
Rinse the sauerkraut if you prefer it less sour and salty. Chop it. Cook it until soft with spices (bouillon, bay leaf, allspice, salt, pepper).
In the meantime, soak the prunes in wine for 30 minutes.
Saute onion. Add drained sauerkraut, as well chopped prunes, grated carrot and chopped tofu. Add Aminos. Cook for 1h.
While the stock is cooking, fry the crepes and cool them.
Pile the cooled filling on the crepe, fold over the ends and roll up to seal.
Prepare the batter, mixing flour and water. Keep bread crumbs on separate plate. Roll each croquette in flour mix, then in bread crumbs.
Fry each croquette until brown.
Sauerkraut croquettes are the best served with beetroot borscht.
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