Vegan Sauerkraut Pockets with Dip

Ingredients

• 200 g cooked beetroot (vacuum packed)
• 1 tsp lemon juice
• 80 g soy yogurt alternative
• 1 tbsp Olive Oil
• Salt
• Pepper (freshly ground)
• 2 rolls vegan puff pastry (frozen)
• 250 g sauerkraut (canned)
• 1 tsp dried marjoram
• 1 tsp Caraway seeds
• Salt
• Pepper (freshly ground)
• Vegetable oil for frying

Instructions

1. 1.

   Dice the beetroot and blend finely with lemon juice and soy yogurt. Stir in the oil and season the dip with salt and pepper.

2. 2.

   Roll out the puff pastry. Drain the sauerkraut, pat dry, and squeeze out excess liquid. Season with marjoram, caraway, salt, and pepper. Cut the pastry into 12 squares, spoon 1–2 tbsp of cabbage onto each square, fold into triangles, and press edges with a fork.

3. 3.

   Heat oil in a large pot or deep fryer. When small bubbles rise on a wooden stir stick, it’s ready. Drop portions of the pockets into the hot fat using a slotted spoon and fry 3–4 minutes per side until golden brown.

4. 4.

   Drain on kitchen paper and serve with the dip.