Vegan Dutch Hutspot
Servings: 4 bowls
Calories: 223kcal
Cost: $0.50 per serving
Vegan hutspot is classic Dutch winter cuisine. This simple stew of mashed carrots, onions, and potatoes will warm you up, no matter how cold it is outside.
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Equipment
- Dutch oven (use a 3-quart capacity for 1 batch, or 5-quart if doubling)
- Potato masher
Ingredients
- 2 tbsp vegan butter
- 1 lb potatoes or parsnips
- ½ lb carrots
- ½ lb onions
- ½ cup diced vegan ham or bacon (*optional)
- 1 bay leaf
- 1 cup vegetable stock (*can sub with Better than Bouillon No Beef Base)
- salt and pepper (to taste)
Instructions
- Roughly chop the vegetables (potatoes, parsnips, carrots, onions).
- Add all ingredients except salt and pepper, in order listed, to a Dutch oven. Set it on medium heat.
- Once the stock comes to a boil, turn the heat down to medium-low. Simmer, covered, for 20 minutes.
- Using a potato masher, mash the contents into a lumpy consistency. Continue to cook, uncovered, until the stew has thickened to your liking—around 10 minutes for me.
- Add lots of salt and pepper to taste. Serve on its own or with Vegan Sausage.
Nutrition
Calories: 223kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 0.3mg | Sodium: 810mg | Potassium: 757mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9900IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 2mg