Vegan Hachee with Kale Mash

🛒 Ingredients

• #For the Vegan Hachee;
• 300–350 g vegan beef‑style chunks (seitan, soy chunks, or pea protein)
• 750 g yellow onions (about 4–5 medium), thinly sliced
• 2 tbsp olive oil or vegan butter.. 2 tbsp all‑purpose flour
• 2 cups (480 ml) vegetable broth.. 3 tbsp apple cider vinegar (or red wine vinegar)
• 2 tbsp brown sugar or coconut sugar.. 1 tbsp soy sauce or tamari
• 2 bay leaves.. 3–4 whole cloves.. ½ tsp ground black pepper
• ¼ tsp ground nutmeg.. Salt — to taste
• #For the Kale Mash (Stamppot Boerenkool);
• 800 g floury potatoes, peeled and cut into chunks
• 300 g fresh kale, stems removed, chopped finely
• ½–¾ cup unsweetened plant milk (oat, soy, or almond)
• 1–2 tbsp vegan butter.. Salt, pepper, and nutmeg — to taste

👩‍🍳 Instructions

1. 1

   #Part A — Make the Hachee;

2. 2

   Caramelise the onions: Heat oil in a large heavy‑bottomed pot over medium‑low heat. Add sliced onions and cook 20–25 minutes, stirring often, until soft, golden, and sweet — don’t rush this! It builds the signature hachee flavour.

3. 3

   Brown the chunks: Add the vegan meat chunks to the onions and sauté 3–4 minutes until lightly browned.

4. 4

   Thicken & simmer: Sprinkle flour over the mixture and stir well for 1 minute. Gradually pour in broth while stirring to avoid lumps. Add vinegar, sugar, soy sauce, bay leaves, cloves, pepper, and nutmeg. Bring to a gentle boil.

5. 5

   Slow cook: Turn heat to very low, cover tightly, and simmer 45–50 minutes. Stir occasionally so it doesn’t stick. The sauce should thicken and darken, and the onions will melt into the gravy. Remove bay leaves and cloves. Taste — add salt, extra vinegar, or sugar to get that perfect sweet‑sour balance.

6. 6

   #Part B — Make the Mash;

7. 7

   Boil potatoes: Place potatoes in salted water, bring to boil, and cook 15–18 minutes until tender.

8. 8

   Steam kale: Add kale to the pot for the last 5 minutes of cooking — or steam separately until soft. Drain well and squeeze out excess moisture.

9. 9

   Mash together: Return potatoes and kale to the warm pot. Add plant milk, vegan butter, salt, pepper, and nutmeg. Mash thoroughly until creamy with a little texture remaining. Adjust milk for desired consistency.

10. 10

    #Part C — Serve;

11. 11

    Spoon a generous bed of kale mash onto plates. Top generously with the hot hachee and plenty of dark onion gravy. Enjoy warm!