A heaped serving of vegan stampot is exactly the thing for those brisk winter evenings. This recipe is the Dutch version of bangers and mash – but vegan! The perfect comforting winter warmer.
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What is stampot?
Stampot is a traditional Dutch meal that consists of mashed potatoes and vegetables, usually topped with some kind of sausage – a bit like bangers and mash!
The dish came about in the 1600s and is one of the oldest traditional dishes in The Netherlands.
Stampot became a winter delicacy as potatoes were in harvest at this time of year, so it was an easy and cheap way to make a warming and hearty meal for the colder months.
There are lots of different variations of this dish, and each one uses different veg. Commonly, sauerkraut, carrots, kale and leeks are used. In the following recipe, we use our favourite root veggies, parsnips and carrots, as well as a serving of healthy kale.
Tips for making mash
It can be quite tricky to achieve the perfect consistency when it comes to mashed potatoes, nevermind throwing vegetables into the mix! Here are some tricks and tips that might help…
Cut your potatoes into large chunks. When the potatoes are cut into bigger pieces, it minimises the chance of water seeping into them, which ruins the flavour and texture of the potatoes. They won’t soak up the flavours later on in the recipe, so you’ll be left with bland mash.
Not that you need to rush this recipe, but potatoes are better mashed while they’re still hot. The texture is more creamy when you make mash from just boiled potatoes. If you saute the onions and garlic towards the end of the boiling time for the potatoes and vegetables, it should be timed perfectly so that you can mash them while they’re still warm.
When you’re making mashed potatoes, you want to add in the butter (in this case, vegan butter) before adding in your liquid (non-dairy milk). This ensures that the texture keeps its firmness and doesn’t fall apart as soon as you get mashing!
As an alternative to boiling, you could make your mash from baked potatoes, like in this vegan stuffed potato skins recipe. It’s a great way to reduce your waste by making two great vegan recipes from one ingredient!
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- For the stampot
- 1 1 large floury potatoes
- 1 1 large carrots, peeled and chopped
- 0.5 0.5 large parsnip, peeled and chopped
- 0.5 0.5 small onion, peeled and finely chopped
- 1 1 cloves garlic, peeled and crushed
- 0.5 0.5 tbsp olive oil
- 1 1 tbsp dairy-free butter
- 0.5 0.5 tbsp plant-based milk
- sea salt and black pepper, to taste
- To serve
- 2-4 meat-free sausages
- steamed kale
- your choice of greens
- Place the potatoes, carrots and parsnips in a large pan and cover with water. Add a large pinch of salt and bring to a boil.
- Simmer for 15 minutes or until soft and easily mashed.
- Heat the oil in a small frying pan and add the onions and garlic. Sauté until softened and fragrant and set aside.
- When the vegetables are cooked, drain them very well and return to the pan.
- Add the cooked onion and garlic mixture, the butter and non-dairy milk and season generously.
- Mash until smooth and fluffy.
- Serve hot with the sausages and some steamed greens on the side.
Each 100g serving of this dish provides: 91 Calories, 3.6g Fat, 0.7g Saturates, 12g Carbohydrates, 2.8g Sugars, 1.6g Protein, 0.21g Salt.
Need a bit of inspiration for dinner this week? Try one of our best vegan one-pot recipes!