Go Back
stoemp recipe
Print Pin
5 from 1 vote

Stoemp (Belgian Vegetable Mash) with Vegan Sausage

Stoemp is a Belgian variation on mashed potatoes. This stoemp is made of potatoes, sautéed cabbage, plant milk and margarine, and nutmeg. Served with vegan sausage! Comfort food at its best!
Course Main Course
Cuisine Belgian
Keyword meal prep recipe, stoemp, stoemp recipe, vegan stoemp, vegetarian stoemp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 meals
Author Lien
Cost ZAR 15 / meal


  • 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
  • pepper
  • salt
  • 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.