The Whole Food Plant Based Cooking Show
Kale & Potato Bake
Calories: 173kcal
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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Ingredients
- 1 ½ pounds Yukon Gold potatoes diced
- 4 cups kale finely chopped
- 1 large onion diced
- 2 cloves garlic minced
- 1 cup vegetable broth
- ½ teaspoon cracked pepper
Sauce
- 1 cup extra firm tofu
- ½ cup nutritional yeast
- 1 tablespoon stone ground mustard
- 2 tablespoons white wine vinegar
- 2 teaspoons Bragg liquid aminos or low sodium soy sauce
- 2 cups vegetable broth
Instructions
- 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.
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Nutrition
Calories: 173kcal | Carbohydrates: 29g | Protein: 10g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 755mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4468IU | Vitamin C: 66mg | Calcium: 189mg | Iron: 2mg
