Sticky Veggie No-Beef with Escarole Stamppot
with Korean-style spices & crispy onions
.
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 (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.
- Serve the stamppot on deep plates and top with the veggie beef in its sauce.
- Garnish with the scallion greens and the crispy fried onions.
