Ingredients

500 g frozen chopped kale
600 g waxy potatoes
200 g smoked tofu
1 piece onion
2 cloves garlic
1.2 l vegetable stock
30 ml canola oil
15 g medium-hot mustard
2 g dried marjoram
1 pinch nutmeg
1 pinch salt
1 pinch black pepper

Instructions

Finely dice the onion and garlic. Peel the potatoes and cut them into 2 cm cubes, then dice the smoked tofu as well.
Heat half the oil in a large pot and fry the tofu cubes until golden brown all over, then remove and set aside.
Add the remaining oil to the pot and sweat the onion and garlic until translucent. Stir in the kale and let it wilt briefly, then add the potatoes and stock, cover and simmer gently for 25 minutes.
Stir in the mustard, marjoram and nutmeg, and season with salt and pepper. Crush a few potato cubes against the side of the pot to thicken the stew, return the tofu and let everything mingle for 5 minutes.

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stewveganwintermeal-prep

Kale and Potato Stew

Name: Kale and Potato Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g frozen chopped kale; 600 g waxy potatoes; 200 g smoked tofu; 1 piece onion; 2 cloves garlic; 1.2 l vegetable stock; 30 ml canola oil; 15 g medium-hot mustard; 2 g dried marjoram; 1 pinch nutmeg; 1 pinch salt; 1 pinch black pepper

A rib-sticking stew of kale and waxy potatoes finished with crispy smoked tofu — it only gets better on day two..

⏱

Cook time

55 min

🍽

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

295 kcal

Calories

15 g

Protein

13 g

Fat

29 g

Carbs

Ingredients

For 4 servings

Instructions

1
Finely dice the onion and garlic. Peel the potatoes and cut them into 2 cm cubes, then dice the smoked tofu as well.
2
Heat half the oil in a large pot and fry the tofu cubes until golden brown all over, then remove and set aside.
3
Add the remaining oil to the pot and sweat the onion and garlic until translucent. Stir in the kale and let it wilt briefly, then add the potatoes and stock, cover and simmer gently for 25 minutes.
4
Stir in the mustard, marjoram and nutmeg, and season with salt and pepper. Crush a few potato cubes against the side of the pot to thicken the stew, return the tofu and let everything mingle for 5 minutes.