Stamppot with (curl) endive
What do you need:
250-500 grams (sweet) potato (peeled),
1 (red) onion (peel removed and chopped),
1-2 cloves of garlic (peel removed and finely chopped),
1 pack of vegan chicken pieces (160 grams),
6 sundried tomatoes (finely chopped),
250 grams (curl) endive (washed and chopped),
2 teaspoons of smoked paprika,
2 tbsp sunflower seeds, 1 teaspoon (coconut) oil, salt and pepper to taste.
This is how you make it:
Cook the (sweet) potato al dente.
Take a large pan and put it on the fire. Add 1 teaspoon of (coconut) oil. Fruit the onion and garlic in about 3 minutes.
Add the chicken chicken pieces and fry briefly. The sundried tomatoes, smoked paprika, sunflower seeds and greensweet syrup gold can be put in the pan and let it bake for a while. Taste whether it is so flavored. Otherwise, add some Himalayan salt and black pepper. Can it be anything sweeter? Then you apply some greensweet syrup gold.
Drain the (sweet) potatoes and fine them with a fork. Put the puree into the vegan chicken mixture. Stir gently and add the raw (curled) endive too.
Divide the stamp over two plates. Also nice with some white tahini about the stamp!