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Cheesy Potato-Kale Bake

Cheesy Potato-Kale Bake

With kale season in full swing (again!), we can enjoy it in a simple but filling side dish, complemented with tender potatoes and a light, cheesy sauce. While this takes a while to bake, it takes just minutes to prepare. Now that we have cooler temperatures around here, too, the prospect of turning on the oven is not so daunting. Enjoy!

Cheesy Potato-Kale Bake

1 bunch kale, roughly chopped, stems removed (stems are great for freezer vegetable stock)
5 Yukon gold or other thin-skinned potatoes, sliced thin
cup cashews, soaked in hot water for at least 30 minutes
2 cups low-sodium vegetable stock
1 cup plain, unsweetened almond milk
1 tablespoon low-sodium tamari
2 teaspoons light miso
1 teaspoons garlic granules
Salt and pepper to taste
Paprika for the top

Preheat the oven to 400 degrees and lightly oil a deep casserole dish with a lid.

Stack the kale and the potatoes in the casserole dish.

Blend the cashews, vegetable stock, almond milk, tamari, garlic and miso until smooth. Add salt and pepper to taste and pour over the kale and potatoes. Press down with the flat side of a spatula, sprinkle paprika over the top, put the lid on and bake for 50 minutes. Take out of the oven and let sit for ten minutes before serving.

2015, Vegan Street

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