the Happy Vegetarian

This dinner was inspired by the “stamppot” recipe in the September 2007 issue of Aller Hande — but only veganized and modified to our tastes.

Ingredients
6 medium potatoes, peeled and quartered
2 tablespoons olive oil
1 large onion, diced
2 leeks, in rings
2 cups mushrooms, quartered
1 clove garlic, thinly sliced
1 heaping teaspoon sweet curry powder
1-2 tablespoons Braggs
1/2 cup cashews
1 tablespoon soy margarine
1/2 cup soy milk
salt and pepper to taste

Instructions

1. Boil the potatoes
2. While the potatoes are cooking, heat half the oil in the pan on medium-high.
3. Add the onions and leek. Cook for 6-8 minutes stirring frequently until they are soft. Turn down the heat if they are starting to brown.
4. Stir in the sweet curry powder and cook for an additional minute. Place the leek/onions mixture into a bowl and set it aside.
5. Heat the rest of the oil in the same pan. Add the mushrooms and garlic. Fry on medium-low for another 6-8 minutes until the mushrooms are soft.
6. Stir in the Braggs and cook for another minute. Add salt and pepper to taste.
7. Drain and mash the potatoes. Stir in the soy margarine and soy milk. Stir in the cashews and the leek/onion mixture.
8. Serve the mashed potatoes in warm bowls and spoon the mushroom mixture over the potatoes.
9. Garnish with a few more cashews and enjoy!

Serves 2 with big appetites

Original recipe: Preistamppotje met noten en shii-takes

Technorati Tags: stampot recipes, vegan dinner recipes, mashed potatoes

Filed under: Food on September 23rd, 2007