Stamppot is s classic Dutch comfort food traditionally made with mashed potatoes and leafy greens like kale. A kale stamppot is typically served with bacon or a fatty, smoked pork sausage called rookworst. However, this fatfree and vegan version brings a fresh, healing twist inspired by the Medical Medium protocol.

Do you like Dutch cuisine? Than take a look at my Dutch mushroom stew with apple butter or my Dutch red cabbage with apples.

Oatmilk

Usually a stamppot is made extra creamy by adding fullfat milk and butter. Instead I used oat milk.

Mushrooms

Instead of heavy, fatty meats, I have opted for hearty, fatfree baked mushrooms drenched in a luscious maple gravy. This plantbased take keeps the essence of stamppot intact while embracing healing ingredients. The creamy mashed potatoes and earthy kale pair perfectly with the savory-sweet mushrooms, making it a nourishing and satisfying dish that’s both comforting and completely guilt free.

Maple gravy

I baked the mushrooms ‘Medical Medium’ style without oil and just a few drops of water. Added just some light seasoning with paprika powder and chili flakes. Then I deglazed the mushrooms with maple syrup and some extra water, creating a nice gravy.

Vegan Dutch kale ‘stamppot’ with a fatfree Medical Medium twist

ME (Marjolein Eikenboom)

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Kale stamppot is a classic Dutch comfort food traditionally made with mashed potatoes and smoked sausage. This vegan version brings a fresh, healing twist inspired by the Medical Medium approach. Instead of heavy, fatty meats, I have opted for hearty, fatfree baked mushrooms drenched in a luscious maple gravy.

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Prep Time 3

Cook Time 20

Total Time 23

Free from (speudo)grains, beef, chicken, fat, ferment, fish, legumes, nuts, oils, peanuts, seeds

Diet Medical Medium, vegan

Dish & season autumn/winter

Cuisine Dutch, European

Course dinner

Servings serving

Calories 442

Equipment

1 to 2 cooking pots
and/or steamer
ceramic non-stick pan

Ingredients

2 cups potatoes (300 grams)
4 to 5 cups kale cut into small pieces (100 to 125 grams)
¼ cup oat milk
2 cups chestnut mushrooms cut a big bigger than bite size
3 tbsp maple syrup
2 tbsp water
1 tbsp dulse seaweed
½ tsp paprika powder
¼ tsp chili flakes

Instructions

Wash and dice the potatoes. You can leave the skin on. Boil, or preferably steam them, for 20 minutes.
Wash the kale and cut out the stem. Cut into small pieces. Boil, or preferably steam, for 15 minutes.
I usually boil the potatoes in my cooking pot with steaming basket. After 5 minutes I add the kale in the basket. I don't have another steamer, so this is the easiest for me.
In the meantime cit the mushrooms in a bit bigger pieces than bite size, they will shrink.
Bake them in the skillet without oil, just add a few drops of water.
When the mushrooms have shrunk and are turning golden add the paprika powder and chili flakes.
Deglaze with the maple syrup and extra water.
Mash the potatoes with the kale. Scoop unto a plate and make a dent in the middel.
Scoop the mushrooms into the dent and add the gravy.