Stamppot Andijvie (Endive Mash - Dairy-Free)

Ingredients

• about 910 g Potatoes, peeled and cubed
• about 450 g Endive, chopped
• about 450 g Vegan Smoked Sausage
• 0.5 cup Vegetable Broth
• 2 tbsp Nutritional Yeast
• 1 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of Potatoes, peeled and cubed, into a large heavy-bottomed pot. Add enough water to cover the potatoes by 2.54 cm and add 1 tsp of Salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the potatoes are fork-tender. You can easily pierce them with a fork.
2. 2While the potatoes are boiling, slice the about 450 g Vegan Smoked Sausage into 1.27 cm thick rounds. Heat 1 tbsp of Olive Oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the sliced sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
3. 3Once the potatoes are tender, carefully drain all the water from the large heavy-bottomed pot. Return the pot with the drained potatoes to the stove.
4. 4Add the about 450 g of Endive, chopped, and the 0.5 cup of Vegetable Broth to the pot with the hot potatoes. Stir gently to combine.
5. 5Using a potato masher, mash the potatoes and endive together directly in the pot until mostly smooth, with some small pieces of endive remaining. Stir in the 2 tbsp of Nutritional Yeast, 0.5 tsp of Black Pepper, and add more salt if desired. Continue mashing and stirring for 1-2 minutes until everything is well combined and heated through.
6. 6Serve the Stamppot Andijvie hot, dividing it among four plates. Top each serving with the browned about 450 g Vegan Smoked Sausage slices.

Substitutions

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