Vegan Dutch Kale Stamppot (Boerenkool Stamppot)

🛒 Ingredients

• #Mash Base;
• 800 g floury potatoes, peeled and cut into even chunks
• 350 g fresh curly kale, tough stems removed, leaves finely chopped
• 150–200 ml unsweetened plant milk (oat or soy works best)
• 2 tbsp vegan butter.. 1 small onion, finely diced.. 1 clove garlic, minced (optional)
• ½ tsp fine sea salt.. Plenty of freshly cracked black pepper
• ¼ tsp ground nutmeg.. ½ tsp smoked paprika (for that classic smoky note)
• 1 tsp apple cider vinegar or lemon juice
• #Optional Toppings & Serving;
• Vegan smoked sausage or tempeh, sliced.. Savoury onion gravy
• Extra vegan butter or oil.. Fresh parsley

👩‍🍳 Instructions

1. 1

   Boil the potatoes: Place potato chunks in a large pot of salted water. Bring to a boil and cook 15–18 minutes until very tender when pierced with a fork.

2. 2

   Add the kale: Add the chopped kale to the boiling potatoes for the last 5 minutes of cooking. It will soften and turn bright green. Drain everything thoroughly — let it steam dry in the colander for 2 minutes so the mash stays fluffy, not watery.

3. 3

   Sauté aromatics: While vegetables drain, heat vegan butter in the warm pot over medium heat. Add onion and cook 4–5 minutes until soft and sweet. Add garlic, smoked paprika, and nutmeg; stir 30 seconds until fragrant.

4. 4

   Mash everything: Return potatoes and kale to the pot. Pour in plant milk, salt, plenty of pepper, and vinegar or lemon juice. Mash thoroughly — keep it slightly chunky for authentic texture, don’t blend smooth! Adjust milk for your preferred creaminess. Taste and adjust seasoning.

5. 5

   Serve: Spoon onto warm plates. Make a well in the centre and pour in hot savoury gravy. Top with slices of vegan smoked sausage or a knob of butter. Enjoy hot!