Kale & Potato Bake

by Jill Dalton

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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Kale & Potato Bake

Print Recipe
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 227 voted )

Ingredients

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

Sauce
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

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Sauté onions and garlic until translucent.
  3. 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.
  4. Add the kale to a large mixing bowl.
  5. Pour the cooked potatoes, onion and garlic over the kale and set aside.
  6. To make the sauce, add all of the ingredients to a blender and blend until smooth.
  7. Pour the sauce over the kale and potatoes and stir.
  8. Pour mixture into a 9inch by 9 inch casserole dish.
  9. Bake for 45 minutes, checking at 30 minutes, pressing kale down into the sauce if needed. 
  10. Store covered in the fridge for up to 5 days.
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33 comments

Jane Reinsel January 1, 2022 - 3:14 pm

Could I substitute white beans for tofu? I cannot eat soy. Thanks

Reply
Jill Dalton January 3, 2022 - 5:00 pm

Yes, or you could do half beans, half cashews . Yum

Reply
ELAYNE January 1, 2022 - 3:21 pm

Hi Jill, my husband and I love your recipes, made your zucchini fritters, potato Leek Soup, Toscana soup, absolutely love your soup.

I would like to make this recipe, but is there a substitute for tofu? Please say yes.

P.S. I am so tempted to make your Baking recipes, but I am on WFPB weight loss journey and am watching fat, but I’m glad you provide alternatives to SAD baking alternatives

Wishing you and your family a happy and healthy new year, keep those recipes coming.

Reply
Jill Dalton January 3, 2022 - 4:59 pm

You could use some kind of white bean or cashews or a combination of both

Reply
Sara January 17, 2022 - 5:02 pm

You might also try a steamed potato to replace the tofu. (I also do not use soy and am on low fat plan.) The starch in the potato will thicken the sauce without the added fats.

Reply
marciadid January 2, 2022 - 9:52 am

Definitely going to make this! Thank you!

Reply
Hazel January 2, 2022 - 12:56 pm

Would it be possible to use frozen kale in this recipe?

Reply
Jill Dalton January 3, 2022 - 4:57 pm

Absolutely

Reply
Ruth a mccassie January 2, 2022 - 5:58 pm

I love that your recipes are simple and look delicious..I will try this one for sure..so healthy.

Reply
Vid January 6, 2022 - 7:17 pm

Just found this recipe today. Made it, ate it, loved it! It’s sooo easy ☺️.

Reply
Scott L Hamelin January 4, 2022 - 9:28 am

any suggestion for replacing the nutritional yeast? I would try mushrooms but my wife does not like and do not like the taste of nutritional yeast.

Reply
Jill Dalton January 7, 2022 - 12:57 pm

You could leave the nutritional yeast out and use a tablespoon of miso.

Reply
Nj January 6, 2022 - 6:57 pm

I have too much liquid after baking. What makes it congeal?

Reply
Jill Dalton January 7, 2022 - 12:56 pm

You could add a little corn starch or arrow root powder to the sauce mixture before baking.

Reply
Nancy January 9, 2022 - 7:57 pm

It also looks like in the video Jill only added a little of the veggie broth to deglaze, but the recipe calls for a whole cup. Maybe reduce the amount of broth that you put in the onion potato mixture?

Reply
Samantha January 8, 2022 - 9:59 pm

I made it tonight! SO much Umami! I added potato starch to the sauce before baking. Doubled the recipe so that my family of four can eat it for two nights. It was a hit! Thanks!

Reply
Gigi January 9, 2022 - 2:55 pm

Thanks for another winner, Jill! This is a fabulous dish. I subbed silken tofu (extra firm) as that’s what I had on hand, but otherwise made it as written.

Reply
Mary January 9, 2022 - 4:47 pm

Hubby is sure to enjoy this. I love recipes that include that include non starchy veggies. Just love eating greens.

Reply
Linda January 10, 2022 - 11:14 pm

This recipe came up in my youtube news feed. So good that you make WFPB Oil Free recipes! They can be hard to find. I already follow a program, but always looking for new inspiration.I have precooked whole potatoes today to dice, so one less step tomorrow when I will make it for dinner. Concerned the 2 cups of broth will be watery?? If anyone has used the cornstarch to thicken or used less broth with success please post.
Jill, I have already ordered your cookbook from amazon, looking forward to it arriving, I am in Australia, so will take a few weeks. Thanks for what looks like some yummy recipes and videos to expand my WFPB choices.

Reply
Jill Dalton January 13, 2022 - 9:59 pm

You can leave some of the broth out or thicken it with corn starch. Either will work fine. =)

Reply
Linda Hammill January 16, 2022 - 1:34 am

Thanks Jill, I did both, but next time, I will use the extra broth as texture could have been more runny. Still tasted sensational. 😋

Reply
Syrah January 16, 2022 - 5:29 pm

I made this and it was VERY tasty. I also had the problem of it turning out too liquid-y and I followed the recipe to a tee. I ended cooking it for an hour and it was still mushy, but delicious.

Reply
Sara January 17, 2022 - 5:04 pm

I just found your site via you tube. Love all of the bake / casserole ideas! I just bought new ceramic casserole dishes! So glad I found you. You are straight to the point and have a lovely demeanor.

Reply
TERESA G GATTO January 19, 2022 - 12:34 pm

Can this be frozen?

Reply
Jill Dalton January 21, 2022 - 4:40 pm

It can but it will be a little watery. You can just pour off a bit of the liquid after baking.

Reply
Classy Sistah January 23, 2022 - 10:16 pm

Hi Jill, love your show. I have made several of your recipes and love them all, I am mostly a sweets person. Recently love, love, loved the Apple Frittas recipe. I had 2 tonight after dinner. The recipe was easy to follow and quick with minimal ingredients. They taste awesome. I also made the Oatmeal Chocolate squares and shared with five grand children, who loved them too. I will be making both of these many times to come. I now have the nerves to try the carrot cake. I plan to make the Enchiladas too.

Reply
Jill Dalton January 25, 2022 - 5:54 pm

Fantastic! You will have to let me know what you think =)

Reply
Teresa Johnson January 29, 2022 - 11:14 am

Jill I just started transitioning to a whole food plant based lifestyle. I have tried recipes from various sources with most of them being a dud. I can honestly say, your recipes are the best. Every recipe I have tried have been absolutely delicious. Thanks so much for making this transition easier for me.

Reply
Jill Dalton January 30, 2022 - 1:24 pm

I am so glad you are enjoying the recipes. Life is too short to not enjoy your food and to know that it is super healthy =)

Reply
Lisa February 13, 2022 - 5:57 pm

I just made this and it is awesome! I only made a couple small changes: medium-firm tofu (all I had) and spicy beer mustard. I will happily eat this all week!

Reply
Jill Dalton February 17, 2022 - 6:12 pm

oooo spicy beer mustard! Sound amazing!

Reply
Tammy Moss May 2, 2022 - 2:23 pm

Can this dish be made with swiss chard instead of kale?

Reply
Jill Dalton May 3, 2022 - 2:33 pm

It can but it might get a little watery because the swiss chard has way more water than kale.

Reply

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