Stamppot (Week 50, Netherlands)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

Stamppot is in it’s simplest form mashed potatoes with vegetables. if you don’t have all the ingredients below feel welcome to swap out with what you do have. There are countless variations of this dish

One thing I missed in this recipe was gravy. Many of the dishes in my research didn’t include it so I left it out. If you like feel welcome to top this off with your favorite gravy.

Vegan Stamppot

Details

Servings

8 servings

Prep time

30 minutes

Cooking time

20 minutes

Ingredients

16 ounces Sauerkraut
8 ounces Carrots
4 ounces Vegan Butter
8 cloves Garlic
7 Yellow Potatoes
4 Endives
2 packs Vegan Sausages (I used Field Roast Apple Sage)
2 Shallots
2 Green Onions
1 Yellow Onion
2 tablespoons Vegetable Oil
1 tablespoon Salt (to taste and as needed)
Water (as needed)
Optional : Vegetable Gravy

Directions

Peel potatoes, carrots, garlic, shallots, and yellow onion. Roughly dice potatoes, carrots, garlic, shallots, and yellow onion. Add to pot.
Fill pot with water, covering the vegetables. Salt the water with as much salt as you desire, and bring to a boil. Allow to boil for 20 minutes or until all vegetables are fork tender.
Half endives and slice thinly into half moons. Slice green onions into thin coins. Drain brine from sauerkraut. Add all to a large bowl until vegetables are finished boiling.
Prepare vegan sausages. Slice sausages into coins. Add oil and sausages to frying pan and fry until they being to crisp. Set aside.
Note : If you are serving with vegetable gravy you can use this time to prepare / warm your gravy.
Once vegetables are tender drain water from pot, then add vegetables to the bowl with the endives, sauerkraut, and onions. Add vegan butter on top and mash until well mixed. Add a tablespoon of salt or salt to taste.
Serve hot topped with vegan sausages and optional vegetable gravy. Enjoy!