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Recettes
Dutch stamppot boerenkool (kale-potato mash + smoky tempeh)
VégétalienVégétarien📦 Cuisinier par lots❄ Congélation OK
Dutch winter classic: kale-stuffed potato mash with sliced smoky tempeh — vegan upgrade of the rookworst original.
⏱ 45 min✂ 15 préparation👤 4 pers.🧊 3frigo
Ingrédients
- •800 g potatoes (peeled, cubed)
- •400 g kale (chopped, stems removed)
- •200 g smoked tempeh (sliced)
- •1 medium onion (sliced)
- •2 clove ail
- •150 ml fortified soy milk
- •2 tbsp huile d'olive
- •1 tsp paprika fumé
- •
Étapes
- 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.
Micros par portion
% de l'apport quotidien adulte (FDA/EFSA moyenne)
1 tsp Dijon mustard
•2 tbsp levure nutritionnelle•1 to taste salt and pepperCalcium
26 %
Traduction en cours — version anglaise affichée.