Stamppot met Rookworst (Vegetarian)

Ingredients

• 2 lbs Potatoes
• 1 bunch Kale
• 1 lb Smoked Sausage
• 1 lb Smoked Tofu
• 1/2 cup Milk
• 2 tbsp Butter
• 1/2 medium Onion
• 1 tbsp Dijon Mustard

Instructions

1. 1Peel the 2 lbs Potatoes and cut them into 1-inch cubes. Place the potato cubes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat (212°F / 100°C) and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, wash the 1 bunch Kale, remove the tough stems, and chop the leaves into 1-inch pieces. Place the chopped kale in a steamer basket over a pot of boiling water, cover, and steam for 5-7 minutes, or until tender.
3. 3Slice the 1 lb Smoked Tofu into 1/2-inch thick pieces. Peel and finely chop the 1/2 medium Onion. Heat a 10-inch skillet over medium-high heat (375°F / 190°C). Add the sliced smoked tofu and chopped onion to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned.
4. 4Drain the cooked potatoes thoroughly. Return the drained potatoes to the large heavy-bottomed pot. Add the 1/2 cup Milk and 2 tbsp Butter to the pot with the potatoes. Mash the potatoes until smooth, then stir in the steamed kale and the sautéed smoked tofu with onions.
5. 5Season the stamppot with 1 tbsp Dijon Mustard. Stir everything together until well combined. Serve the Stamppot met Rookworst hot.

Substitutions

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