Mango and Sauerkraut Stew with Vegetable-filled Pasta and Pistou

Sweat the onions in coconut oil. Add the potatoes, the sauerkraut and mango. Pour in the vegetable stock and Kikkoman Soy Sauce. Allow to simmer gently for about 30 minutes. For the pistou: crush the peeled garlic with the salt, freshly ground pepper and basil leaves with a pestle and mortar. Add the parmesan, the olive oil and the Kikkoman Soy Sauce. Mix to a smooth paste. Serve the pistou separately with the stew so everyone can season to their own tastes. Prepare the pasta according to the instructions on the package. Finally add them to the mango and sauerkraut stew. Serve the stew in bowls.

Tip:
You can also use pommes duchesse instead of the stuffed pasta. Alternatively you can serve the mango and sauerkraut stew as a side dish with smoked tofu. Pistou is similar to pesto, albeit without the pine nuts.

Preparation time: 1h
Per portion: 1423 kJ / 340 kcal