Egg-Free Dutch Stamppot with Vegan Sausage

Ingredients

• 2 lbs Potatoes, peeled and cubed
• 1 bunch Kale, chopped
• 2 medium Carrots, peeled and diced
• 1 medium Onion, chopped
• 0.5 cup Vegetable broth
• 2 tbsp Vegan butter
• 1 tbsp Dijon mustard
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 links Vegan sausage

Instructions

1. 1Place the 2 lbs of Potatoes, peeled and cubed, the 1 bunch of Kale, chopped, the 2 medium Carrots, peeled and diced, and the 1 medium Onion, chopped into a large heavy-bottomed pot. Add enough cold water to cover all the vegetables by about 1 inch.
2. 2Place the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 to 25 minutes, or until the potatoes are easily pierced with a fork.
3. 3While the vegetables are simmering, cook the 4 links of Vegan sausage in a separate skillet over medium heat (350°F/175°C). Cook for 8-10 minutes, turning occasionally, until browned and heated through, following the package instructions for specific timing.
4. 4Carefully drain all the water from the pot of vegetables. Reserve about 0.5 cup of the hot cooking liquid before discarding the rest.
5. 5Return the drained vegetables to the warm pot. Add the 0.5 cup Vegetable broth, 2 tbsp Vegan butter, 1 tbsp Dijon mustard, 0.5 tsp Salt, and 0.25 tsp Black pepper.
6. 6Using a potato masher or a sturdy fork, mash the vegetables directly in the pot until they are mostly smooth and creamy. If the mixture seems too dry, gradually add small amounts of the reserved cooking liquid until you reach your desired consistency.
7. 7Divide the mashed stamppot among four plates. Top each serving with 1 link of the cooked Vegan sausage and serve immediately.

Related Guides