Vegan stew kale with secret ingredient
This vegan mashed kale is such a hit at home that it ended up in my children's cookbook. Nothing beats a traditional Dutch mashed pot of kale, only in our house we replaced the smoked sausage and bacon for something else, which is just as tasty and much better for the world anyway. Meet this vegan stew kale with lots of love and a hint of pumpkin!
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.