Stamppot / Colcannon
A hearty, filling, and flavorful Dutch dish in a completely plant-based version! Stamppot is made from soft mashed boiled potatoes, mixed with fresh green vegetables such as mustard greens, cabbage or kale. Then seasoned with simple spices and vegetable cream for a smooth and savory texture. Unlike the original version, This recipe is free of dairy, animal butter, and meat, yet retains the authentic flavor and distinctive consistency. Perfect served warm as a healthy main course, rich in fiber and carbohydrates and easily adapted to any vegetables available in your kitchen!
Shared by Van
Time
35 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 500 grams of potatoes, peeled and cut into large cubes
- 300 grams of fresh green vegetables (green mustard greens, cabbage, or water spinach), wash thoroughly and roughly chop.
- 2 tablespoons vegan margarine or olive oil
- 3 to 4 tablespoons warm plant milk (soy, almond or coconut)
- 1/2 finely chopped onion
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- A pinch of ground nutmeg (for a distinctive aroma, optional)
- A little chopped parsley for sprinkling
- Sliced fried tofu, smoked tempeh, or grilled vegetable sausage as a side dish
👩🍳 Instructions
- 1
Boil the potato pieces in boiling water with a little salt for 15 to 20 minutes until soft and easy to mash, then drain the water.
- 2
Boil or steam green vegetables for just 2 to 3 minutes to keep them crisp and brightly colored, then drain and squeeze out a little water.
- 3
Heat margarine or olive oil, saute the onion and garlic until fragrant and wilted
- 4
Mash the potatoes while they are hot, pour in the vegetable milk little by little while stirring until smooth and thick.
- 5
Add the sautéed onions, green vegetables, pepper, nutmeg, and salt. Stir well until the spices are fully absorbed.
- 6
Adjust the seasoning, then serve warm with your favorite accompaniments. The dish is ready to be enjoyed!