2 tablespoons olive oil
1 (10-ounce package) white mushrooms, sliced
1 large onion, chopped
1 (15- or 16-ounce) can or bag sauerkraut, drained
4 large baking potatoes, peeled and halved crosswise
4 large carrots, halved crosswise
1/2 cup dry white wine or apple juice
7 tofu frankfurters
2 large unpeeled apples, quartered
1. Heat oven to 375 degrees F. Heat olive oil in large Dutch oven. Add mushrooms and onion and cook, stirring, until onion begins to brown--3 to 5 minutes.
2. Stir sauerkraut and wine into mushroom mixture. Place potatoes and carrots on top of sauerkraut. Cover and bake 20 minutes.
3. Pierce each tofu frankfurter once with tines of fork and add to sauerkraut along with apples. Bake, covered, 15 minutes longer or until frankfurters are hot through and vegetables are tender. Serve with whole-grain mustard.
This vegetarian version of the famous Alsacian specialty provides 4 hearty servings of vegetables and your favorite soy frankfurters.