Volya 
Recipes
Dutch stamppot boerenkool (kale-potato mash + smoky tempeh)
VeganVegetarian📦 Batch cook❄ Freezer-friendly
Dutch winter classic: kale-stuffed potato mash with sliced smoky tempeh — vegan upgrade of the rookworst original.
⏱ 45 min✂ 15 prep👤 4 serves🧊 3fridge
Ingredients
- •800 g potatoes (peeled, cubed)
- •400 g kale (chopped, stems removed)
- •200 g smoked tempeh (sliced)
- •1 medium onion (sliced)
- •2 clove garlic
- •150 ml fortified soy milk
- •2 tbsp olive oil
- •1 tsp smoked paprika
- •
Steps
- 1Boil potatoes 20 min, drain.
- 2Pan-fry tempeh + onion + garlic 8 min in olive oil with smoked paprika.
- 3Wilt kale into the same pan 5 min.
- 4Mash potatoes with soy milk + Dijon + nutritional yeast.
- 5Fold kale-tempeh mixture into the mash.
- 6Adjust salt; serve with extra mustard.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
1 tsp Dijon mustard
•2 tbsp nutritional yeast•1 to taste salt and pepperCalcium
26%
Dutch stamppot boerenkool (kale-potato mash + smoky tempeh) · Volya