Sticky Veggie No-Beef with Escarole 'Stamppot'
with Korean-style spices & crispy onions
There is a special ingredient in your box! Escarole is a versatile seasonal vegetable. It's tasty raw in stamppot or in a salad, but it also makes a delicious side dish when stewed.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Potatoes
150 g
Chopped escarole
½ piece
Carrot
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
80 g
Vegetarian beef-style pieces
(Contains: Tarwe, Soja, Gluten, Gerst, Ei)
1 piece
Garlic
⅓ bunch
Scallions
35 g
East Asian-style sauce
(Contains: Tarwe, Soja, Gluten)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
1 teaspoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a large pot or saucepan for the vegetables.
- Peel or thoroughly wash the carrot and potatoes, then cut them into rough pieces.
- Boil the carrot and poatoes for 12 - 15 minutes, covered, then drain and set aside.
- In the meantime, boil the kettle.
- Transfer the escarole to a sieve and pour over the boiling water, then use the back of a spoon to squeeze out the excess liquid.
- Mash the carrot and potatoes with the mustard and a knob of butter.
- Stir in the wilted escarole and Korean-style spices, then season to taste with salt and pepper.
- In the meantime, crush or mince the garlic.
- Finely chop the scallions into rings and keep the white part separate from the greens.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the garlic with the white part of the scallions for 1 minute.
- Add the veggie beef and fry for 6 minutes, stirring occasionally.
- Stir in the ketjap and the East Asian-style sauce, then fry for 2 - 3 more minutes.
- Serve the stamppot on deep plates and top with the veggie beef in its sauce. Garnish with the scallion greens and the crispy onions.
