A traditional dish like stamppot boerenkool (mashed kale) is impossible to imagine the Dutch kitchen table without. We are often still very attached to the fried bacon through the stew and the piece of smoked sausage next to it. A spoonful of gravy on top and that's it! But nowadays we also know that it can be a lot healthier, more animal-friendly and more environmentally aware. And we have an idea: meet this vegan stew of kale with lots of love and a hint of pumpkin! Anne got to work!
Vegan stew kale, what about that sausage?
Who didn't grow up eating kale with smoked sausage? I too grew up with it, but now I eat this favourite dish differently. Because even as a vegan, you can still enjoy a plate of kale. With this vegan mashed kale, my children like to eat a piece of vegan smoked sausage. At home, the vegan smoked sausages from Albert Heijn or Rock sausage from The Vegetarian Butcher favourite, but vegan meatballs also do well with this stew, for example vegetable balls from Vivera Whether the vegan balls from Lidl.
Do you miss bacon? You can also buy bacon strips vegan or crumble salted pecans on your stew for a nice salty bite. Get started with this vegan kale stew packed with fresh vegetables, because I put more in it. And that's my best-kept secret too!
The secret of my stew: I put in even more vegetables than just kale.
Healthy and easy stew
Kale is a quintessential winter vegetable, delicious to make stew, even the vegan stew is at least as tasty. And did you know that kale is an absolute superfood? Besides being high in fibre, kale is rich in iron and calcium and contains many vitamins A, C and K. A real vitamin bomb! I find the most delicious kale is the organic variety or from my parents' garden. A bit of a chore to clean, but delicious! After exposure to sub-zero temperatures, kale undergoes a process that makes it taste sweeter. When it freezes, starch in crops is converted to sugar. A plant does this to lower the freezing point. This makes them a little more resistant to frost, but this also changes the flavour and thus makes it a little sweeter.
There is an autumn and a winter crop of kale, which is why you can enjoy this delicious Dutch vegetable for an extra long time. At the time of writing, a storm is raging over the Netherlands and the kale with potato and pumpkin is simmering in my kitchenette. Already looking forward to my vegan stamppot boerenkool tonight.
Vegan stew kale with secret ingredient
Kitchenware
- large cooker
- pestle
Ingredients
- 500 gr potatoes floury, peeled and chopped (can also include a sweet potato)
- half small pumpkin, in pieces with skin
- 300 gr kale
- 1 red onion, chopped
- 2 pointed peppers, in small pieces
- 125 gr chestnut mushrooms, in pieces
- olive oil
- half tbsp piccalilli
- optional: 1 tsp sambal oelek
- optional: half tbsp vegan pesto (red)
- optional: a few sliced dried tomatoes
garnish
- mustard
- piccalilli
- cherry tomatoes
Instructions
- Bring the potatoes and pumpkin to the boil in a little water with some salt.
- Add the sliced kale and cook until the potatoes and squash are soft. Usually this is after about 20 minutes.
- Meanwhile, fry the onion, pepper and mushrooms in a little olive oil.
- Drain the potatoes, but leave a little cooking liquid.
- Mash into a kale stew. Add the remaining ingredients and mix well.
- Season with pepper, salt and a teaspoon of mustard, if necessary.
- Delicious with mustard, piccalilli, tomatoes and possibly vegan smoked sausage.
More winter vegan recipes from thegreenlist.nl
- Vegan oreo soup: snert with spice.
- Also delicious for warming up: vegan lentil soup.
- In winter fashion: Celeriac lasagne with vegan bolognese.
Photo credits: Anne van Twillert.
