Sticky Veggie No-Beef with Escarole 'Stamppot'
with Korean-style spices & crispy onions4.0(646)
Calories
:
754 kcalProtein
:
30.9g proteinTotal
:
20 minutesDifficulty
:
MediumVeggie
Seasonal
Allergens:
- Tarwe
- Sesamzaad
- Soja
- Gluten
- Gerst
- Ei
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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, Gerst, Ei, Soja, Gluten)
1 piece
Garlic
⅓ bunch
Scallions
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
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)3156 kJ
Calories754 kcal
Fat25.7 g
Saturated Fat8.5 g
Carbohydrate95.4 g
Sugar21.8 g
Dietary Fiber17 g
Protein30.9 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
•Lid
•Large Pan
•Strainer
•Potato Masher
•Casserole
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
