Alastain Tempeh Casserole

Ingredients

• 2 lbs russet potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 1/2 cups chopped red onions
• 1 1/2 cups sauerkraut, drained
• 2 (5 1/2 ounce) packages tempeh burgers, diced

Directions

1. 1

   Preheat oven 350°F.

2. 2

   Boil or steam potatoes 20 minutes, or until tender. Transfer to medium bowl (reserve cooking water) and mash with potato masher adding tablespoonfuls of cooking water.

3. 3

   Meanwhile, heat 1 1/2 oil in large skillet over medium-high heat. Add onion and cook stirring 5 to 7 minutes until soft.

4. 4

   Stir in sauerkraut. Reduce heat to low; cover and cook for 15 minutes.

5. 5

   Stir in tempeh and cook 1 to 2 minutes until heated through season with pepper.

6. 6

   Coat 1 1/2 quart casserole dish with cooking spray; add tempeh mixture. Add potatoes on top and brush with the rest of the oil.

7. 7

   Bake 30 minutes, then broil 1 to 2 minutes or until topped is lightly browned.

8. 8

   Serve hot.