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4.0 from 3 votes

Vegan Dutch kale 'stamppot' with a fatfree Medical Medium twist

Kale stamppot is a classic Dutch comfort food traditionally made with mashed potatoes and smoked sausage. This vegan version brings a fresh, healing twist inspired by the Medical Medium approach. Instead of heavy, fatty meats, I have opted for hearty, fatfree baked mushrooms drenched in a luscious maple gravy.

Prep Time
3 mins
Cook Time
3 mins
Total Time
23 mins
Servings: 1 serving
Calories: 442 kcal
Course: Dinner
Cuisine: European , Dutch

Ingredients

  • 2 cups potatoes (300 grams)
  • 4 to 5 to 5 cups kale cut into small pieces (100 to 125 grams)
  • ¼ cup oat milk
  • 2 cups chestnut mushrooms cut a big bigger than bite size
  • 3 tablespoons maple syrup
  • 2 tablespoons water
  • 1 tbsp dulse seaweed
  • ½ teaspoons paprika powder
  • ¼ teaspoons chili flakes

Instructions

    Cup of Yum
  1. Wash and dice the potatoes. You can leave the skin on. Boil, or preferably steam them, for 20 minutes.
  2. Wash the kale and cut out the stem. Cut into small pieces. Boil, or preferably steam, for 15 minutes.
  3. I usually boil the potatoes in my cooking pot with steaming basket. After 5 minutes I add the kale in the basket. I don't have another steamer, so this is the easiest for me.
  4. In the meantime cit the mushrooms in a bit bigger pieces than bite size, they will shrink.
  5. Bake them in the skillet without oil, just add a few drops of water.
  6. When the mushrooms have shrunk and are turning golden add the paprika powder and chili flakes.
  7. Deglaze with the maple syrup and extra water.
  8. Mash the potatoes with the kale. Scoop unto a plate and make a dent in the middel.
  9. Scoop the mushrooms into the dent and add the gravy.

Nutrition Information

Calories 442kcal (22%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 442

% Daily Value*

Calories 442kcal 22%

* Percent Daily Values are based on a 2,000 calorie diet.