Sticky Veggie No-Beef with Escarole Stamppot

Name: Sticky Veggie No-Beef with Escarole Stamppot with Korean-style spices & crispy onions
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 600 g Potatoes; 300 g Chopped escarole; 1 piece Carrot; 1 sachet(s) Korean-style spice mix; 160 g Vegetarian beef-style pieces; 2 piece Garlic; ⅔ bunch Scallions; 70 g East Asian-style sauce; 30 g Crispy fried onions; 1 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 1 teaspoon Mustard; 2 teaspoon [Reduced salt] ketjap manis; to taste Salt and pepper

with Korean-style spices & crispy onions

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Tags:

Veggie

Allergens:

Tarwe

•Sesamzaad

•Soja

•Gluten

•Gerst

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

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

Energy (kJ)3160 kJ

Calories755 kcal

Fat26 g

Saturated Fat8.8 g

Carbohydrate95.4 g

Sugar21.5 g

Dietary Fiber17 g

Protein31 g

Salt3.9 g

Potassium1691.4 mg

Calcium70.3 mg

Iron1.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Pan with Lid

•Kettle

•Casserole

•Potato Masher

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 (see Tip).
Cook the vegetables 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.

Tip: to save time, you can skip peeling the vegetables. Keeping the skin on ensures not only more fibre but also more vitamins; in particular vitamin B6, which helps support metabolic health.

In the meantime, crush or mince the garlic.
Finely chop the scallions into rings and keep the white part separate from the greens.
Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the garlic and the white part of the scallion for 1 minute, then add the veggie beef and fry for 6 minutes, stirring occasionally.
Stir in the ketjap and East Asian-style sauce, then fry for 2 - 3 more minutes.

Mash the potatoes with the carrots, then stir in the wilted escarole, Korean-style spices, mustard and butter.
Season to taste with salt and pepper.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.