Kale & Potato Bake

YouTube video

Kale & Potato Bake

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!
4.36 from 51 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 173 kcal




  • Preheat oven to 400°F.
  • 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.


Calories: 173kcalCarbohydrates: 29gProtein: 10gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 61mgPotassium: 755mgFiber: 7gSugar: 3gVitamin A: 4468IUVitamin C: 66mgCalcium: 189mgIron: 2mg

38 thoughts on “Kale & Potato Bake”

  1. 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.

    1. 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.

  2. Scott L Hamelin

    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.

    1. 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?

  3. 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!

  4. 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.

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

  6. 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.

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

  7. 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.

  8. 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.

  9. 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.

  10. 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.

    1. 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 =)

  11. 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!

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

  12. I have this in my oven right now. I have made this about 3 times so far. I added left over spinach to the kale and onions and garlic and cooked it down before adding the potatoes and sauce

  13. I’ve made this wonderful recipe again tonight, which is probably the tenth time since watching your video last year! I love this recipe so much! Last time I made it, I doubled the sauce and mixed the extra sauce with some homemade vegan ricotta to make the most delicious baked mac and cheese.

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