Of course, after it was all plated and tasted, I realized that this would be even better with Tofurky brats or vegan knackwurst. Also, I've never made vegan spaetzle before, but Bryanna's recipe is (of course) flawless. I made mine with regular unbleached all purpose flour and soy flour. I also used a metal colander to make the dumplings and angered the arthritis gods. It's not easy, and now I'm putting "spaetzle maker" on my Christmas list. I threw in the parsnips because Bryanna did, but I didn't have her recipe for those. I just sort of threw them in the pan.
Vegan Pork with Apples and Sauerkraut with Golden Parsnips and Spaetzle
makes 4-6 servings
1/2 bag vegan spare ribs (about 15), or four vegan bratwursts, sliced
1 tbsp olive oil
1 tbsp+1 tsp caraway seed, divided
1 32 oz jar sauerkraut
1 small red onion, sliced
2 tart apples, cored and diced
1/4 cup brown sugar
6 oz German beer (I used a Bavarian double bock)
1 1/2 cups peeled and diced parsnips
2 tbsp vegan margarine
salt and pepper
1 or 2 tsp dried parsley
spaetzle, buttered with margarine and seasoned with salt and pepper and garnished with a little parsley and coconut bacon, if desired.
Heat oven to 350°
On the stove, heat a skillet over low -medium heat and add olive oil. Sauté the spare ribs or brat slices and onion until starting to brown. Sprinkle with a teaspoon of caraway seed. Remove from heat and set aside on a paper towel - lined plate. In a casserole dish, combine the sauerkraut, apples, remaining caraway seed, brown sugar, and beer. Top with the pork/onion mixture. Cover with foil and bake for 25 minutes. Remove foil, and cook another 10 minutes. Let rest for five minutes, minimum.
Meanwhile, make your spaetzle and parsnips. Boil the parsnips for about ten minutes, and drain. In your skillet, heat the 2 tablespoons margarine over low heat. Add parsnips. Sprinkle with a little salt, and cook slowly, about ten minutes or so, until they start to caramelize. Move to a serving dish and toss with parsley. Season to taste with salt and pepper.
To serve: give each plate a small pile of spaetzle, a scoop of parsnips, and top it with the pork, apples, and sauerkraut.