Kale Stew
This delicious savory stew is a very typical Dutch delicacy (known as "Stamppot" locally). This recipe requires vegan bacon so see where you can find either strips or chunks. The daring can also try making their own with ingredients such as rice paper, tempeh, coconuts, eggplant, and even shiitake mushrooms!
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
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2½ lbspotatoes (~8-10 potatoes)
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7½ cupskale or other leafy greens
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2 tbspliquid margarine or butter
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1onion diced
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7-8 ozvegan bacon bite-sized pieces
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2 tbspmustard
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⅔ cupplant milk of choice
Instructions
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Peel the potatoes and cut them in half. Boil the potato halves until they are soft (about 20 minutes). Add the kale (or leafy green of choice) halfway through boiling the potatoes and add 10 minutes to the cooking time.
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Add liquid margarine (or butter) to a large baking pan and use it to fry the diced onions for about 2 to 3 minutes. Add the vegan bacon to the pan and cook for 5 to 10 minutes.
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Drain the kale and potato mix (you can store the liquid to use as vegetable stock later) and add the plant milk and mustard. Use a potato masher to turn the mixture into a smooth puree, adding more plant milk and mustard depending on the smoothness you prefer. Once your desired texture is achieved, add the baking pan contents in and stir until you have a somewhat uniform puree-to-bacon ratio.
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(Optional) Leave a little bit of vegan bacon out of the dish to place on top of the final product for a nice photo finish.
Notes
Tip: Another delicious option is to use vegan sausage slices (smoked or your personal favourite) instead of vegan bacon for that smokey, savoury, ‘sausage-y’ kick we all love.
