Wash the kale, remove the firm stalk and cut into small pieces. Peel, halve and finely dice the onions.

Sauté the onions with the lard in a large saucepan over a medium heat for a few minutes. Add the kale and pour in the vegetable stock. Season directly with 1 tsp salt.

Dice the smoked tofu and slice the sausages. Add half of both directly to the pot with the kale. Simmer everything at a rather low temperature with a lid for at least 2 hours (1 hour is enough for frozen kale, but the flavour will be better with longer cooking time).

Fry the other half of the tofu and the sausages in a pan with a dash of vegetable oil until crispy. Add to the kale together with the oat flakes and simmer for about 5 minutes.

Season the kale with mustard, allspice, salt and pepper. Serve with the caramelised triplets. If you like it particularly hearty and meaty, you can also serve fried slices of tofu, seitan or meat substitute.

Place the potatoes in a pot of salted water so that they are just covered. Now bring to the boil over a high heat, turn down the heat and cook over a low to medium heat for about 15-20 minutes (longer for large potatoes) until soft. Drain the potatoes and leave to cool.

Peel the potatoes and fry them in a large frying pan with a dash of vegetable oil over a medium heat until golden on all sides. Once they are well coloured, add the icing sugar to the pan and let it caramelise. Toss the potatoes from time to time. Finally, season with salt and pepper.