In case you are new here: Hello. I’m Lien and I’m a Belgian living in South Africa. Lately, I’ve been having an irresistible craving for Belgian food. Specifically, mashed potatoes, Belgian waffles, peperkoek (a Belgian variation of gingerbread), and even, vol-au-vent. So much so, that I have been meal prepping solely Belgian food for the last two weeks. It feels good to connect to my roots through cooking (and eating).
Stoemp is a dish that finds its origin in Belgium in the 19th century and is still a very popular Belgian staple today. It is made with the humblest ingredients and provided excellent nutrition at an inexpensive price during times when food was scarce. Stoemp consists of mashed potatoes, mixed with sauteed vegetables, and nutmeg. Traditionally, it is often made with cream and/or butter, but for a vegan variation, you can use plant milk and plant butter or margarine. Stoemp is usually served alongside sausage or bacon. In this post, I share my vegan meal prep take on stoemp and sausage.
If you are looking for a budget-friendly meal to prep, look no further. It doesn’t get cheaper than stoemp and sausage. In South Africa, this meal costs a total of R15 per meal to make. The stoemp itself costs about R5 per serving, while two vegan sausages cost about R10.
I hope you love this Stoemp (Belgian Vegetable Mash) with Vegan Sausage Recipe, it’s:
- Perfect for meal prep
- & Nutritious
Did you meal prep this Stoemp (Belgian Vegetable Mash) with Vegan Sausage Recipe? Don’t forget to let me know! Leave a comment, rate it, and don’t forget to tag @vegan_meal_prep_sunday on Instagram so I can see!
More Budget Vegan Meal Prep Recipes:
Stoemp (Belgian Vegetable Mash) with Vegan Sausage
- medium pan or pressure cooker
- medium saute pan
- small-medium frying pan
- 600 g potatoes peeled and chopped
- 3 tablespoons vegan butter or margarine
- 1/4 of a large cabbage finely sliced
- 6 vegan sausages I used Fry's braai-style sausages
- 1/4 cup plant milk I used almond milk
- 1/4 teaspoon (or more to taste) nutmeg
- fresh parsley or celery leaves
- Add the potatoes to a medium pan or pressure cooker and add water until the potatoes are fully submerged. Add some salt and cook until tender when pierced with a fork. See notes.
- Add a tablespoon of the vegan butter or margarine to a saute pan and heat over medium-high heat. Once it has melted, add the cabbage. Season with pepper and salt, to taste. Fry the cabbage, stirring regularly until the cabbage has softened and slightly browned for about 10 minutes.
- Add a tablespoon of the vegan butter or margarine to a frying pan and heat over medium-high heat. Once it has melted, fry the vegan sausages according to the package instructions.
- Once the potatoes are tender, drain the water and add them back to the pan they were cooked in. Add the milk, a tablespoon of vegan butter or margarine, nutmeg, pepper and, salt. Mash the potatoes! Add more milk, if necessary. Also, taste test and add more nutmeg, pepper, and salt if necessary.
- Stir the sauteed cabbage through the mashed potatoes until well-combined.
- Divide the stoemp amongst 3 meal prep containers. Top each with two sausages. Garnish with some fresh parsley or celery leaves!
- Store in the fridge for up to four days!
- For cooking potatoes in the pressure cooker: they will take about 5-7 minutes on high pressure until they are tender.
- For cooking potatoes on the stove: they will take about 10 minutes on high heat until they are tender.