Vegan Stamppot with Smoked Sausage

Ingredients

• 1000 g Potatoes
• 500 g Kale
• 2 medium Carrots
• 1 large Onion
• 400 g Vegan Smoked Sausage
• 100 ml Vegetable Broth
• 2 tablespoons Vegan Butter
• 1 tablespoon Dijon Mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Peel the 1000 g potatoes and cut them into 2.54 cm cubes. Peel the 2 medium carrots and cut them into 2.54 cm cubes. Peel and finely chop the 1 large onion.
2. 2Place the 1000 g potatoes and 2 medium carrots in a large heavy-bottomed pot. Add enough cold water to cover the vegetables by 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork.
3. 3While the potatoes and carrots are boiling, melt the 2 tablespoons of vegan butter in a 25.4 cm skillet over medium heat (162.8°C / 160°C). Add the chopped 1 large onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the 500 g kale to the large pot with the boiling potatoes and carrots during the last 5 minutes of their cooking time. Cook until the kale is wilted and tender.
5. 5Drain all the vegetables from the large pot. Return the drained potatoes, carrots, and kale to the empty pot. Mash the vegetables together using a potato masher until mostly smooth, leaving some small chunks if desired.
6. 6Add the sautéed 1 large onion, 100 ml vegetable broth, 1 tablespoon of vegan butter, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 0.5 teaspoon black pepper to the mashed vegetables. Stir everything together until well combined and creamy.
7. 7Slice the 400 g vegan smoked sausage into 1.27 cm thick rounds. Heat a separate 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the sausage slices and cook for 3-4 minutes per side, until browned and slightly crispy.
8. 8Serve the vegan stamppot immediately, topped with the cooked vegan smoked sausage slices.

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