Potato & Sauerkraut Skillet
Serves: 2–4
Time to Make: 45 minutes
Directions
- Bring a large pot of salted water to boil. Wash and cut the potatoes into quarters. Boil the potatoes for 8–10 minutes until they can be easily pierced with a fork. Drain.
- Soak the cashews in very hot water for at least 20 minutes.
- Drain and rinse the beans. Gently dry the beans with a clean kitchen towel. Set aside.
- Heat 2 tsp oil in a large pan or skillet over medium heat.
- Add the potatoes and onion to the pan. Cook for about 6 minutes until the potatoes start to get crispy. Add the beans, thyme and garlic. Cook for about 6 minutes more.
- Add the kale and cook for 3 minutes. Season with salt and pepper to taste. Remove from the heat and set aside.
- Make the miso cashew dressing. Drain the water from the cashews and add the cashews to a high-speed blender. Add ¾ cup of water and the miso paste. Blend until smooth. If the mixture is too thick to blend, add a tablespoon of water at a time until it’s the desired consistency. I suggest using a cup blender to make the dressing.
- Stir in ½ cup of sauerkraut to the pan. Top with parsley. Divide the dish between 2–4 people. Top the skillet with a drizzle of the miso cashew dressing.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams
