Kale stoemp is a typical Dutch winter dish. In The Netherlands people eat it with a sausage and gravy (non-vegan style). I made a vegan version and on day 1 I ate this simply stoemp made of mashed potatoes, kale and soy cream with a vegan sausage, mustard and small pickled onions.
On day 2 I made with the leftover stoemp an oven dish pimped with mushrooms and mince ‘meat’. It was delicious.
Ingredients
Stoemp
- 1 KG of potatoes
- 450 (or more) kale (I used organic, frozen)
- Unsweetened soy cream to taste (or use oat or rice, but they often are too sweet for me)
- Olive oil
- Salt
- Freshly ground black pepper
Topping/ filling
- 250g mushrooms
- 400g mince (I used the Naturli brand)
- 2 garlic cloves
- Soy sauce
- 1 tsp of Cayenne pepper
- Freshly ground black pepper
- Olive oil
Preparation
- Make the stoemp: peel the potatoes, cut in quarters and boil for about 15 minutes in some lightly salted water.
- Prepare the kale according to the package instructions (about 12 minutes in this case).
- Once the potatoes & kale are properly cooked, save some of the water from the kale, throw out the water of the potatoes and mix well to obtain a nice consistency. Mix everything well with a fork or mixer for very smooth consistency. Add pepper & salt to taste. Add some soy cream & olive oil for creaminess. Set aside.
- Clean (with paper towel, not water) the mushrooms and slice them.
- Finely cut the garlic cloves.
- Preheat the oven to about 180°.
- Fry up the mushrooms until nicely golden brown, add the garlic for a few minutes, set aside.
- Fry the mince in a skillet, add some soy sauce, Cayenne and black pepper.
- Add some olive oil in the oven dish, spread half of the stoemp in an equal layer, add some mushrooms, then the mince, finish with the rest of the stoemp and some mushrooms on top.
- Put the dish for about 15-20 minutes in the oven.
- Enjoy.
Om shanti -ॐ शान्ति
