Endive mash with spicy tempeh cubes

Ingredients

• 200 gtempeh, cut into small cubes
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)olive oil
• 2 clovesgarlic, pressed
• 5 ml (1 teaspoon)smoked paprika (ordinary hot paprika can also be used)
• 1 small punnetmushrooms, sliced
• 1leek, cut into rings
• 1 headendive, cut into strips
• 600 mlwarm mashed potatoes (instant mash is fine)
• to tastesalt and pepper

Instructions

1. 1

   Marinate the tempeh

   In a non-stick pan, mix the soy sauce, olive oil, garlic and paprika. Add the tempeh and toss it a few times to coat the cubes in the marinade. Set the pan over a medium heat and fry the cubes for a few minutes. Meanwhile, prepare the stamppot.

2. 2

   Cook the vegetables

   Heat a splash of oil in a deep pan and fry the mushrooms and leek until cooked. Turn the heat to low, then add the warm mashed potatoes and raw endive. Stir until the endive has wilted. Season with salt and pepper, then warm the stamppot through briefly, taking care not to let it catch on the pan.

3. 3

   Serve the stamppot

   Divide the stamppot between two plates and scatter the tempeh cubes over the top.

What is endive mash?

Stamppot is a traditional Dutch comfort food made by combining mashed potatoes with vegetables. Endive, known as andijvie in Dutch, is often stirred into the mash raw so that it softens from the heat while keeping some freshness.

Here, mushrooms and leek bring savoury depth, while smoky paprika and soy sauce season the tempeh. The cubes are served on top rather than mixed through, so their browned edges remain distinct from the soft mash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 20g protein, 44g carbs, 16g fat.

The potatoes provide most of the carbohydrates, while tempeh contributes protein and the olive oil contributes much of the fat. Endive, mushrooms and leek add vegetables and fibre; serve with extra vegetables or a simple salad if you want more on the plate.

The tempeh marinade

Coat the tempeh thoroughly with the soy sauce, oil, garlic and paprika before heating the pan. Tossing the cubes a few times helps the marinade reach their surfaces.

The recipe starts the tempeh in a non-stick pan with the marinade already added. Use medium heat and fry for a few minutes, keeping an eye on it so the garlic and paprika do not catch.

Cook the mushrooms and leek

Mushrooms: fry them with the leek until cooked, before adding the mash. This gives their moisture a chance to cook off rather than thinning the finished stamppot.

Leek: cut it into rings so it cooks alongside the sliced mushrooms. A deep pan gives you room to stir in the mash and endive later.

Wilt the endive gently

Add the endive raw once the heat is low, then stir it through the warm mash until it has wilted. This short cooking stage softens the leaves without turning them into a separate, overcooked layer.

The exact time depends on how finely the endive is cut. Look for leaves that have softened and reduced in volume, then warm the mixture briefly rather than leaving it unattended.

Getting the mash right

Warm mashed potatoes fold into the cooked vegetables more easily than cold mash. Instant mash is suitable too; prepare it before adding it to the pan.

Stir carefully over a low heat and keep the pan moving. The mixture is ready when the endive is wilted and everything is hot, but stop before the potatoes begin to stick.

Serving and portions

Scatter the tempeh over the mash just before serving. That keeps the cubes prominent and gives each plate a mix of soft potatoes, wilted greens and seasoned tempeh.

The method says to divide the dish between two plates, although the recipe is listed as four servings. For four portions, divide the finished mixture into four; for two larger plates, follow the method.

Recipe notes & tips

• Cut the tempeh into evenly sized cubes so they heat at a similar rate.
• Use a non-stick pan for the tempeh, as the marinade is added before the pan is heated.
• Let the mushrooms cook before adding the mash so their released moisture can evaporate.
• Keep the heat low when stirring the endive into the potatoes.
• Taste before adding much salt, since the soy sauce is already salty.

Variations

• More heat: use hot paprika instead of smoked paprika, as suggested in the ingredient list.
• Fresh herbs: scatter chopped parsley over the finished dish for a fresh note.
• Extra mushrooms: add more sliced mushrooms and cook them through with the leek.
• Different greens: replace some of the endive with spinach and stir it in until wilted.
• Chunkier mash: use mashed potatoes with a little texture rather than beating them completely smooth.

Common mistakes to avoid

• Adding cold mash: warm it first so it combines easily with the vegetables.
• Cooking on high heat: the potatoes can catch; keep the heat low after adding them.
• Adding endive too early: stir it in after the mash, so it only wilts briefly.
• Crowding the tempeh: use a pan that lets you toss the cubes in the marinade and fry them evenly.
• Over-salting: taste after adding the soy-seasoned tempeh before adjusting the mash.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly in a pan over a low heat, stirring gently; add a small splash of water if the mash has thickened. The tempeh may soften in storage, so keep it separate if you want to preserve more of its texture.

Frequently asked questions