Stamppot (plant-based, gluten-free)
- 1 head cabbage, chopped
- 6 yellow potatoes, diced
- 2 zucchinis, chopped
- 2 cups water
- 1 Tbsp salt
- 2 Tbsp olive oil
- Plant-based sausage or balsamic maple tempeh
- 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
- 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.
- Mix in the plant-based sausage or serve the tempeh on top. Enjoy hot from the pot for a warm winter meal. Leftovers freeze well too.