Kale & Potato Bake | The Whole Food Plant Based Cooking Show
Winter is the best time of year to enjoy comforting casseroles so here is a delicious Plant Based Vegan Kale and Potato casserole to start out the new year. Being chocked full of tender potatoes and earthy kale, you will be happily satisfied!
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1 1/2 pounds (700g) Yukon Gold potatoes, diced
4 cups (268g) finely chopped kale
1 large onion, diced
2 cloves garlic, minced
1 cup (236 ml) vegetable broth
1/2 teaspoon (2.5ml) cracked pepper
1 cup (198g) firm tofu
1/2 cup (30g) nutritional yeast
1 tablespoon (15ml) stone ground mustard
2 tablespoons (30ml) white wine vinegar
2 teaspoons (10ml) Braggs liquid aminos or low sodium soy sauce
2 cups (473 ml) vegetable broth
- Preheat oven to 400°F (204°C).
- Sauté onions and garlic until translucent.
- Add the diced potatoes and vegetable broth, cover with a lid and cook for about 10 minutes, checking frequently to make sure it doesn’t burn.
- Add the kale to a large mixing bowl.
- Pour the cooked potatoes, onion and garlic over the kale and set aside.
- To make the sauce, add all of the ingredients to a blender and blend until smooth.
- Pour the sauce over the kale and potatoes and stir.
- Pour mixture into a 9inch by 9 inch casserole dish.
- Bake for 45 minutes, checking at 30 minutes, pressing kale down into the sauce if needed.
- Store covered in the fridge for up to 5 days.