Dutch Stamppot with Kale and Vegan Meatballs

Ingredients

• 2 lbs Potatoes
• 1 lb Kale
• 1 medium Onion
• 1 cup Vegetable Broth
• 0.5 cup Dairy-Free Milk (Almond or Soy)
• 1 lb Vegan Meatballs
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 teaspoon Nutmeg

Instructions

1. 1Peel the 2 lbs of potatoes and cut them into 1-inch cubes. Place the 2 lbs of potato cubes in a large heavy-bottomed pot and cover them with cold water. Add 1 teaspoon of salt to the water, then bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are cooking, wash the 1 lb of kale, remove the tough stems, and finely chop it. Peel the 1 medium onion and finely chop it.
3. 3Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the finely chopped 1 medium onion and cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent.
4. 4Add the finely chopped 1 lb of kale to the 10-inch skillet with the softened onion. Continue to cook, stirring frequently, for 5-8 minutes, or until the kale has wilted and turned a vibrant green color.
5. 5In a separate 10-inch skillet, or after carefully removing the cooked kale and onion from the first skillet, heat the pan over medium heat (350°F / 175°C). Add the 1 lb of vegan meatballs and cook for 8-10 minutes, turning occasionally, until they are heated through and browned on all sides.
6. 6Once the potatoes are tender, carefully drain all the water from the large heavy-bottomed pot. Add 1 cup of vegetable broth and 0.5 cup of dairy-free milk to the pot with the drained potatoes. Mash the potatoes using a potato masher or a sturdy fork until they are smooth and creamy.
7. 7Add the sautéed 1 lb of kale and 1 medium onion mixture from the skillet to the large heavy-bottomed pot with the mashed potatoes. Stir everything together until the kale and onion are evenly distributed throughout the mashed potatoes.
8. 8Season the stamppot with 0.5 teaspoon of black pepper and 0.25 teaspoon of nutmeg. Stir well to combine all the seasonings.
9. 9Serve the Dutch stamppot hot, dividing it among four plates. Top each serving of stamppot with a portion of the cooked 1 lb of vegan meatballs.

Substitutions

Related Guides