Vegan Choucroute Garnie with Tempeh

Whisk together the liquid smoke, soy sauce and apple cider vinegar in a shallow dish. Add the tempeh planks and turn to coat.

Marinate the tempeh for at least 30 minutes at room temperature, turning once halfway through.

Tie the cloves, peppercorns, bay leaves and juniper berries in a small square of cheesecloth to make a bouquet garni. Slice the onion, garlic and potatoes.

Heat 2 tbsp of the neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches, sear the marinated tempeh planks for 3–4 minutes per side until deeply golden and caramelised, then remove and set aside.

Reduce the heat to medium. Add the remaining 1 tbsp oil to the same pot and cook the sliced onion, stirring occasionally, for 10 minutes until soft and translucent with golden edges.

Add the garlic and caraway seeds to the onion and cook for 2 minutes, stirring constantly, until fragrant.

Pour in the Riesling and scrape up any browned bits from the base of the pot. Let it bubble for 3 minutes until reduced by half.

Add the drained sauerkraut, vegetable stock and bouquet garni to the pot. Stir to combine, nestle the seared tempeh planks down into the kraut, and bring to a gentle simmer.

Cover the pot with a tight-fitting lid, reduce the heat to low, and braise for 45 minutes, checking occasionally that the liquid has not fully evaporated — add a splash of stock or reserved sauerkraut brine if needed.

Uncover the pot and nestle the potato halves into the sauerkraut around the tempeh.

Cover again and cook for a further 25–30 minutes until the potatoes are completely tender when pierced with a knife.

Remove and discard the bouquet garni. Taste the sauerkraut and adjust seasoning with salt, black pepper, or a small splash of the reserved brine for brightness. Scatter over the parsley.

Serve directly from the pot at the table, with Dijon mustard alongside.