Vegan Stamppot with Smoked Sausage

Ingredients

• 1 kg Potatoes
• 500 g Kale
• 1 large Onion
• 400 g Vegan Smoked Sausage
• 100 ml Vegetable Broth
• 2 tablespoons Vegan Butter
• 1 tablespoon Dijon Mustard
• To taste amount Salt
• To taste amount Black Pepper

Instructions

1. 1Peel the 1 kg potatoes and cut them into 1-inch cubes. Place the potato cubes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender. You can easily pierce them with a fork.
2. 2While the potatoes are boiling, wash and finely chop the 500 g kale, removing any tough stems. Peel and finely chop the 1 large onion.
3. 3Place a large, heavy-bottomed pot over medium heat. Add the 2 tablespoons of vegan butter. Once melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the chopped kale to the pot with the softened onion. Cook for 5-8 minutes, stirring frequently, until the kale has wilted down significantly.
5. 5Once the potatoes are tender, carefully drain all the water from the pot. Add the drained potatoes directly into the pot with the wilted kale and softened onion. Add the 100 ml vegetable broth, the remaining 1 tablespoon of vegan butter (if you used all 2 tablespoons in step 3, omit this), and the 1 tablespoon of Dijon mustard.
6. 6Using a potato masher or a sturdy fork, mash the potatoes, kale, and onion together until mostly smooth. Continue mashing and stirring for 2-3 minutes until well combined. Season with salt and black pepper to your taste. Keep the pot warm over very low heat.
7. 7While the stamppot is warming, slice the 400 g vegan smoked sausage into 1/2-inch thick rounds. Place a medium skillet over medium-high heat. Add the sliced sausage to the dry skillet and cook for 3-5 minutes per side, until golden brown and heated through. You should hear a gentle sizzle as they cook.
8. 8Serve the vegan stamppot hot, topped with the pan-fried vegan smoked sausage slices. Season with additional salt and black pepper to taste, if desired.

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