Stamppot (Plant-Based): Recipe #138

I learned about stamppot from an old Canadian cookbook, but it’s originally a Dutch recipe. You cook a vegetable like kale or savoy cabbage with a bunch of potatoes in a big pot, then add some (plant-based) sausage. Mash it all up with a bit of olive oil and salt, and you have a delicious and comforting dinner.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($11 total for a large pot)

1 large savoy cabbage, chopped – $2.49
6 yukon gold potatoes, diced – $1.08
2 cups water – free
1 tbsp salt – 0.13
1 package Field Roast smoked apple sage sausage or other plant-based sausage – $6.99
2 tbsp olive oil – $0.50
Vinegar or Worcestershire sauce to taste

Directions for Stamppot

1. In a large pot, add the cabbage, potatoes, water, and salt. Cover and bring to a boil over medium high heat, then reduce the heat to medium low and simmer until the potatoes are tender, about 20 minutes.

2. Break up the plant-based sausage and crumble it into the pot. Cook for a few extra minutes.

3. When everything is nicely wilted and soft, add the olive oil and seasonings to taste. You can mash it all up if you like, or leave it chunky as we did. Enjoy hot from the pot for a warm winter meal. Leftovers freeze well too.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18 – maximum score!

Experiment Outcome: This recipe gets added to our Family Favorites! 🙂

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!