Vegan Carrot, Onion & Potato Stamppot
Traditional Dutch hutspot made fully vegan! Fluffy potatoes mashed together with tender sweet carrot and soft caramelised onion — naturally sweet, smooth, and wonderfully comforting. The vegetables melt together into a rich, golden mash with lovely texture and warm, wholesome flavour. Simple, nourishing, and deeply satisfying — completely dairy‑free, butter‑free, and meat‑free!
Shared by candy
Time
40 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 500 g floury potatoes, peeled and cut into chunks
- 300 g carrots, peeled and diced into small cubes
- 2 medium onions, finely chopped.. 2 tbsp vegan butter
- 100–150 ml unsweetened plant milk (oat or soy works best)
- ½ tsp fine sea salt.. Plenty of freshly cracked black pepper.. ¼ tsp ground nutmeg
- 1 tsp apple cider vinegar or lemon juice (enhances the sweetness)
- Optional: 1 tsp maple syrup (if carrots are not very sweet)
👩‍🍳 Instructions
- 1
Boil the vegetables: Place potato chunks, diced carrots, and chopped onions in a large pot. Cover with salted water and bring to a boil. Reduce heat, cover, and cook 20–25 minutes until everything is very tender — a fork should slide through easily. Drain thoroughly and let them steam dry in the colander for 2 minutes — this makes the mash fluffy, not watery.
- 2
Mash together: Return the hot vegetables to the warm pot. Add vegan butter, plant milk, salt, plenty of black pepper, nutmeg, and vinegar or lemon juice. Mash thoroughly — leave it slightly chunky for that authentic hutspot texture, don’t blend until smooth!
- 3
Adjust consistency: Add a little extra milk if too thick, or simmer gently 1–2 minutes uncovered if too wet. Taste and adjust salt, pepper, or sweetness — it should be beautifully balanced between savoury and naturally sweet.
- 4
Serve: Spoon onto warm plates. Make a little well in the centre and add a knob of extra vegan butter or a drizzle of melted butter on top. Enjoy hot — delicious with vegan smoked sausage, stewed pears, or simply on its own!