Choucroute de Mer Végétale

Choucroute de Mer Végétale is a delightful twist on the traditional Alsatian dish, combining the flavors of the sea with vibrant vegetables and aromatic spices. This vegetarian version offers a satisfying and hearty meal, perfect for seafood lovers looking for a plant-based option.

Ingredients

• Sauerkraut - 200 grams
• Firm tofu - 150 grams, cubed
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Seaweed (nori or dulse) - 5 grams, shredded
• Olive oil - 1 tablespoon
• Vegetable broth - 250 milliliters
• White wine - 100 milliliters
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Black pepper - to taste
• Salt - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Add the cubed tofu to the skillet, cooking until golden brown on all sides, about 5-7 minutes.
3. Stir in the julienned carrot, zucchini, and red bell pepper, cooking for an additional 5 minutes until slightly softened.
4. Add the sauerkraut, shredded seaweed, vegetable broth, white wine, bay leaf, thyme, black pepper, and salt to the skillet. Mix well to combine all ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, allowing the flavors to meld together.
6. Remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• Rich in probiotics from sauerkraut, supporting gut health.
• High in plant-based protein, beneficial for muscle maintenance.

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