One day late in October I got a craving for a good German style dish; something that would really help me capture the essence of Oktoberfest but with a meatless twist.  A little improvisation, toasted Tofurky Beer Brat slices and handy Indian spice mix brought me to this tart and tasty dish which is delicious with a nice chunk of toasted pumpernickel rye.  Tasty German beer is optional, of course.   I successfully wowed my husband with this dish and pleased my own picky palate at the same time.  Easily serves a hungry family of 4-6.

The Shopping List:
5-7 red potatoes, washed
1 package of Tofurky Beer Brats, sliced into ½ inch rounds
2 Tbsp. extra-virgin olive oil or light vegetable oil
1 medium onion, diced
2 cloves garlic, pressed or minced
1 tsp Panch Puran (Indian 5-spice mix available at most Indian groceries) * If Panch Puran is not available use an equal mix of coriander seeds, cumin seeds, fennel seeds, nigella (kalonji), and fenugreek seeds.
¼ tsp black mustard seeds
1-15 oz can of sauerkraut
1 Tbsp. red wine vinegar
Salt & Pepper to taste

The How-To

Pre-heat oven to 450°F. 
To make it quicker and easier, puncture and microwave potatoes about 5 minutes or until slightly softened.  Dice and set aside for later.

On a lightly oiled baking sheet, place lightly oiled Tofurky slices in oven and toast for about 5-10 minutes or until they’re a light brown shade.  Set aside and save for later.  *Its okay if they get a little dry, the kraut will add moisture back to the dish. 

In a large non-stick pan over medium-high heat, sauté onion and garlic in olive oil until onion becomes softened.  Add Panch Puran or spice mix and mustard seeds and fry with onion until seeds begin to pop.  To this, then add potatoes, mix well and stir fry until potatoes are well seasoned and slightly softened, but not “mushy”.  Reduce heat to medium.
Add can of sauerkraut, vinegar and toasted Tofurky brat slices and mix thoroughly. 
Serve warm and savor the flavor!