Source: dLife

A creamy German sauerkraut and vegetable casserole.

Servings

1 cooking spray
2 medium onions , chopped
1 chopped green bell peppers , chopped
1 medium red bell peppers , chopped
2 medium garlic cloves , minced
1 tbsp white all purpose flour
2 tsp paprika
1 tsp caraway seeds , crushed
0.75 cup cold water
12 oz Vegetarian Meat, protein, pces, serving (pre-nrowned protein crubmles)
14 oz canned sauerkraut, drained , rinsed
1 large tomato , coarsely chopped
1 cup fat free sour cream
1 pinch salt
1 pinch black pepper
1 pinch chopped parsley

1 Preheat oven to 350 degrees F.
2 Heat a cooking spray coated frying pan over medium heat. Cook onions, peppers, and garlic 8 to 10 minutes or until soft. Mix in flour, paprika, and caraway seeds, sauté 1 to 2 minutes.
3 Mix in water, protein crumbles, sauerkraut, tomato, and sour cream and sprinkle with salt and pepper.
4 Pour mixture into a baking pan and bake 20 to 30 minutes or until heated through. Top with parsley.

Substitute chicken for the protein crumbles.