Kale stoemp with crispy tempeh
Wintry mash with mustard, and tempeh in soy sauce as bacon bits
Active: 35 min
580 kcal per person
31 g protein per person
Belgian classic
Protein source: tempeh · Carb source: potatoes
Ingredients for 4 people
- 1.000 g floury potatoes, peeled, in chunks
- 500 g kale, chopped, fresh or frozen
- 400 g tempeh, in 1 cm cubes
- 10 tbsp soy sauce
- 150 ml unsweetened soy milk
- 30 g plant-based butter
- 10 tbsp mustard
- 2 tbsp oil for frying
- pinch nutmeg
- to taste salt and pepper
Method
- Boil the potatoes in salted water. After 10 min, put the kale on top and cook for another 10 min until everything is tender.
- Meanwhile, mix the tempeh with the soy sauce. Fry the cubes in the oil over medium-high heat for 8 min until brown and crispy all over.
- Drain the potatoes and kale. Mash them with the soy milk, butter and mustard into a coarse stoemp.
- Season with nutmeg, salt and pepper. Spoon the tempeh over it and eat straight away.
Tip
Fry leftover stoemp in a pan the next day into a crispy cake.
Check the label
Not every variety of these products is vegan.
- plant-based butter: check that the margarine contains no milk components
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Keeps for 2 days in the fridge
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