Vegan Brussels Sprouts Stamppot

🛒 Ingredients

• #Mash Base;
• 700 g floury potatoes, peeled and cut into chunks
• 350 g Brussels sprouts, trimmed and halved
• 150–200 ml unsweetened plant milk (oat or soy works best)
• 2 tbsp vegan butter.. ½ tsp salt.. Plenty of black pepper.. Pinch of nutmeg
• #Flavour Mix‑Ins;
• 100 g mushrooms, sliced
• 50 g vegan bacon strips or bits (or smoked tempeh, diced)
• 1 small onion, finely chopped.. 1 clove garlic, minced.. 1 tbsp olive oil
• 1 tsp apple cider vinegar or lemon juice.. Fresh parsley, chopped — for garnish

👩‍🍳 Instructions

1. 1

   Boil potatoes & sprouts: Place potatoes in a large pot of salted water. Bring to a boil and cook 10 minutes. Add Brussels sprouts and cook another 8–10 minutes until both are tender. Drain thoroughly — let steam dry in the colander for 2 minutes so the mash stays fluffy, not watery.

2. 2

   Sauté the flavourings: While vegetables cook, heat oil in a skillet over medium heat. Add onion and vegan bacon; cook 5 minutes until golden and fragrant. Add mushrooms and garlic; sauté 4–5 minutes more until soft and browned. Set aside.

3. 3

   Mash everything: Return potatoes and sprouts to the warm pot. Add plant milk, vegan butter, salt, pepper, and nutmeg. Mash together — leave it slightly chunky for texture, don’t purée smooth! Stir in the vinegar or lemon juice to brighten the flavour.

4. 4

   Combine: Fold the bacon‑mushroom mixture into the mash. Taste and adjust salt, pepper, or milk — it should be creamy but still hold shape.

5. 5

   Serve: Spoon onto warm plates, garnish with fresh parsley and extra black pepper. Delicious hot, served with extra gravy or mustard on the side!