HUTSPOT: DUTCH WINTER STEW
In winter this is seriously all we eat in Holland, or well I did, it’s a lovely dish to keep you warm in winter & easy to make! It tastes just as delicious in all other 3 seasons just so you know! Lisa loves it!
Makes 4-6 serves
500 grams potatoes, peeled and cut in halves
500 grams carrots, peeled and diced
2 medium onions, diced
3 garlic cloves, minced
2 tbsp oil
2 tbsp vegan margarine
2 tbsp bouillon
1 tsp ground chilli
1 tsp paprika
1 tsp garam masala
salt and pepper to taste (I also use a tsp of chilli flakes)
Prepare to medium sauce pans, one for the potatoes, one for the carrots, boil water in both and add the potatoes in one pan and the carrots in the other, bring to boil, covering the pan. Make sure the water is salty, so throw about 2 tbsp of salt in both, add the bouillon to the carrots. When boiling, strain and set aside.
Heat oil in a wok, add the onions and fry until golden brown, when they turn golden brown add a little water (say 1/3 cup) add the garam masala, chilli, paprika and some salt and pepper, mix and cook well together. When that’s done, set aside.
Now the next step is throw together the potatoes, carrots and mixture and add in the margarine, with a hand blender mix it all together, you want the stew to be medium soft, so not so soft it’s like a soup but not too hard either. Serve with some vegan hotdogs or sausages on top or with a vegan meatloaf.
VEGAN MEAT LOAF serves 4-6
I love making this alongside “hutspot” or any kind of potato mash dish, it really compliments dishes like that, but it perfectly works on it’s own as a single dish too.
1 small onion (chopped really fine, I prefer a purple)
2 celery sticks (chopped really fine)
1 small carrot (chopped really fine)
1 garlic clove, minced
1 tbsp olive oil
2 slices of bread (use gluten free bread or extra nuts for GF version)
1 cup walnuts
½ tsp salt
¼ tsp black pepper
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp dried rosemary
½ tsp dried thyme
1 tbsp nutritional yeast*
1 tbsp tahini or sesame butter
1 tbsp tamari
½ cup ketchup
Additional: add 1cup vegan cheese into the mix, finely grated.
Also the *nutritional yeast can be replaced with dried mustard powder, it’s an ingredient you can’t always get in places. In Portugal for example nutritional yeast is literally translated as : levedura nutricional but the shops sell it as: levedura de cerveja, which I find confusing as to me that’s more like brewers yeast, but it is indeed nutritional yeast, just not the actual flakes, more like powder.
Pre-heat the oven to 180 degrees. Fry/sauté on medium heat the onions, celery, carrot and garlic. Meanwhile blend the bread and walnut together, fine but not like a powder. The next step is to then blend everything together EXCEPT the ketchup!), including all the spices, mix well, use a big bowl for this. Press firmly into a greased pan/baking tray. Bake in the oven for 30 minutes. When that’s done, pour the ketchup on top and bake for another 10 to 15 minutes.
DONE. Bom apetite!