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: 3.1/5
( 152 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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19 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
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

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