Vegan Stamppot with Apple Sauce

Instructions

1. 1Peel the about 910 g of potatoes and cut them into 2.54 cm cubes. Peel the 2 medium carrots and cut them into 2.54 cm thick rounds. Place the cubed potatoes and carrot rounds in a large heavy-bottomed pot, add the 1 teaspoon of salt, and cover the vegetables with cold water by about 2.54 cm.
2. 2Bring the water to a boil over high heat (100°C / 100°C), then reduce the heat to medium (148.9-176.7°C / 150-175°C) and cook for 15-20 minutes, until the potatoes and carrots are easily pierced with a fork. While they cook, wash the 1 bunch of kale, remove the tough stems, and roughly chop the kale leaves into 2.54 cm pieces. During the last 5 minutes of the vegetables' cooking time, add the chopped 1 bunch of kale to the pot.
3. 3Carefully drain all the water from the pot, reserving about 1/2 cup of the cooking water in a separate container. Return the drained potatoes, carrots, and kale to the empty pot. Add the 1/2 cup vegetable broth, 2 tablespoons vegan butter, 1/2 teaspoon black pepper, and 1/4 cup of the reserved cooking water to the pot.
4. 4Mash the vegetables using a potato masher until mostly smooth but with some small lumps remaining; add more of the reserved cooking water, a tablespoon at a time, if needed to reach your desired consistency. While mashing, heat a medium skillet over medium heat (148.9-176.7°C / 150-175°C).
5. 5Add the 1 cup of vegan sausage to the skillet and cook for 5-7 minutes, turning occasionally, until it is browned and heated through. Remove the cooked vegan sausage from the skillet and slice or chop it into bite-sized pieces. Stir the cooked vegan sausage pieces into the mashed potato and vegetable mixture in the pot until evenly distributed. Serve the vegan stamppot hot, with the 1 cup of apple sauce on the side.

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