This creamy casserole can take center stage with a green salad on the side. Or use as a side dish. Or perhaps bring it to a pot luck. I only recommend this to people who enjoy the taste of nutritional yeast – there is a lot of it in the creamy sauce and if you don’t like the flavor, you won’t enjoy it as much.
- olive oil (or a bit of water or veggie broth) for sauteing
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 lb russet potatoes (or potato of choice), chopped in 1/4″ cubes
- 1 bunch kale (about 10 – 12 oz), de-stemmed and chopped finely
- 1/8 – 1/4 cup water
- 1 can chickpeas, rinsed and drained (I used unsalted)
- 1 1/4 cup boiling water
- 1 cup unsweetened original almond milk, or unsweetened original non-dairy milk of your choice
- 1 large bouillon cube (the amount for 2 cups of water)
- 1/2 cup nutritional yeast
- 1/4 cup raw cashews
- 3 Tbsp potato starch (or corn starch)
- 1 1/2 Tbsp lemon juice
- 1 tsp ground mustard seed
- 1/4 tsp tumeric
- 1 tsp paprika
- dash cayenne, to taste
- ground black pepper, to taste
- 1/2 cup bread crumbs (omit or use GF bread crumbs if you want GF)
Preheat oven to 350 degrees.
Heat olive oil (or a bit of water/broth) in a large, deep saute pan until hot. (If you don’t have a large, deep saute pan, use a large non-stick pot instead.) Add onions and garlic and saute until soft. Add potatoes and saute until potatoes are starting to become tender. Add kale and water and cover, occasionally stirring. Cook until kale starts to wilt, then add chickpeas. Stir well and cook, covered, until everything is nearly tender.
While that is cooking, combine the sauce ingredients in a blender and puree. Once everything is tender in the pan, pour on sauce. Cover and cook until thickened.
Pour content of pan into a 9 x 13 or 9 x 9 baking dish. Top with bread crumbs. Bake for 20 minutes covered with foil. Test to be sure potatoes are cooked to your liking. Bake another 15 minutes uncovered. Allow to cool a bit before cutting.
Modified from this recipe.