Soy Sauerbraten
Submitted by lmj
Vegetarian sauerbraten made with TVP chunks marinated overnight in a tangy vinegar, honey, and clove sauce, finished with soy sour cream. A meatless take on a German classic.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
7 hrsAll the tangy, sweet-sour depth of traditional German sauerbraten, but entirely plant-based.
TVP (textured vegetable protein) chunks get rehydrated with ketchup and water until tender, then marinated overnight in a mixture of apple cider vinegar, honey, bay leaf, and whole cloves. That long soak is where the magic happens, infusing each chunk with that signature sauerbraten tang.
The next day, the TVP gets seared in a skillet and the strained marinade comes back as a sauce, thickened with cornstarch and enriched with soy sour cream. Serve it over egg noodles for the full experience.
Kitchen Tips
- Don’t skip the overnight marinade. The vinegar and spices need time to penetrate the TVP and build that classic sauerbraten flavor.
- Remove the whole cloves before making the sauce. They’ve done their job and will be too intense if left in.
- Serve over wide egg noodles or spaetzle to keep it authentically German.
Ingredients
Directions
Combine TVP chunks, ketchup and water.
Soak for 5 minutes.
Add an additional cup of water and simmer on top of the stove for 20 minutes, until tender.
Combine vinegar, ½ cup water, honey, bay leaf and cloves in a pan.
Bring to a boil and then add TVP.
Remove from heat and let marinate overnight in the refrigerator.
Remove TVP chunks and set aside. Drain marinade, remove cloves.
Add cornstarch, soy sauce and sour cream to the marinade.
Heat oil in a skillet.
Add TVP chunks and cook until heated through.
Stir in marinade and cook for a few minutes more.
Serve over noodles.
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