Sucanat (a contraction of "Sugar Cane Natural") or "dark brown soft sugar" is non-refined cane sugar. Unlike refined and processed white sugar, Sucanat retains its molasses content; it is essentially pure dried sugar cane juice. The juice is extracted by mechanical processes, heated and cooled at which point the small brown grainy crystals are formed.
Sucanat is generally accepted as a substitute for brown sugar. Unlike regular brown sugar, sucanat is grainy instead of crystalline. Of all major sugars derived from sugar cane, Sucanat (not a "processed" sugar) ranks the highest in nutritional value, containing a smaller proportion of sucrose than white cane sugar. However, Sucanat (in common with all sugars) is not a significant source of any nutrient apart from simple carbohydrates.
1 cup water
2 Tablespoon tamari
1 cup TVP
1 1/2 cups onion, diced
1 Tablespoon olive oil
1 (16-ounce) can sauerkraut
2 cups tomato juice
1/2 cup Sucanat
1/4 teaspoon freshly ground black pepper
In a small saucepan, place the water and tamari, and bring to a boil.
In a small bowl, place the TVP, pour the boiling water mixture over the TVP, and set aside for 10 minutes to rehydrate.
Meanwhile, in a non-stick skillet, sauté the onion in the olive oil for 5-7 minutes, or until soft and lightly browned.
Add the rehydrated TVP to the pan and saute an additional 2 minutes.
Lightly oil (or spray with a light mist of oil) a casserole dish.
Place the remaining ingredients in the prepared casserole dish, along with the sauteed onion mixture, and stir well to combine.
Bake at 350ºF for 45 minutes.
Serves as a side dish, or on pasta or grains, and is excellent with rye or pumpernickel bread as an accompaniment.