Stamppot (plant-based, gluten-free)
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 or, in this case, tempeh.Mash it all up with a bit of olive oil and salt, and you have a delicious and comforting dinner.For today's inspiration, I am grateful to my meditation teacher.This morning, she guided us in a meditation focused on dealing with loss. She instructed us to turn off all the ways we distract ourselves from feeling hurt, and actually feel the void for a minute – whatever loss we've experienced, from death or separation. Just let it be there.Then, send love to the feeling of emptiness. Wrap it in a loving embrace. Send love and peace to your entire body.It was a beautiful reminder that all feelings are ok. If we let them be there and take care of them, we can learn how to suffer much less. 🙂
- 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.
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love!
3 thoughts on “Stamppot (plant-based, gluten-free)”
Instagram comment from Julia: So yummy 😍
Simple and incredibly comforting
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