Vegan Miso Kale Scalloped Potatoes
Ingredients
Instructions
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1Drain and rinse the nuts. Add the nuts to a high-speed blender, along with the miso, mustard, tamari, apple cider vinegar, nutritional yeast, garlic powder, thyme, if using, chipotle/pepper flakes, broth/water, sea salt and black pepper. Blend until smooth. Taste for salt and pepper, and adjust if needed.
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2Preheat the oven to 400° F (200°C).
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3Warm a 10-inch cast iron pan or other large pan over medium heat. Add the kale and a splash of water. Cover and let the kale wilt for about 3-5 minutes, turning the heat down to low about midway. Transfer to a bowl and set aside.
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4Wipe and oil the same 10-inch cast iron pan (or another baking dish of a similar size) with avocado oil. Arrange half of the potatoes over the bottom of the pan, overlapping them, and sprinkle generously with sea salt. Scatter the wilted kale over the potatoes and pour half of the sauce over. Follow with the rest of the potatoes, salt and the rest of the sauce. Sprinkle with the paprika.
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5Cover and bake for 30 minutes. Remove the cover and bake another 30 minutes, or until the potatoes are cooked through (specifically check in the middle of the pan) and golden on top.
Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly means the world to see you guys enjoying it. And in case you missed it, we just released an ebook, filled with our favorite vegan and gluten-free dessert recipes that are great for the holidays and beyond. You can learn more about it and buy yours here.
And these potatoes! There’s no such thing as too many ideas for carby vegetable sides in our book, and this one is so tasty. We layer thinly mandolined potatoes with silky kale and bake them in a miso-pine nut sauce, until golden and crispy on top and soft and creamy inside. The result is pure coziness. Wishing all our American friends a great holiday and a great rest of the week to everyone else
for the miso pine nut sauce
- 1 cup pine nuts or a mix of pine nuts and cashews - soaked for 2-4 hours
- 2 tablespoons white miso
- 2 tablespoons Dijon mustard
- 1 tablespoon tamari
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (optional)
- ⅛ teaspoon chipotle powder/flakes or pinch of red pepper flakes
- 2 cups vegetable broth or water
- sea salt and freshly ground black pepper - to taste
for the scalloped potatoes
- 1 large bunch kale - any kind, stemmed, leaves roughly chopped
- avocado oil - for oiling the pan
- 7-8 medium Yukon Gold or Russet potatoes (about 2½ lbs) - sliced thin on a mandolin
- sea salt
- smoked paprika - for sprinkling
to make the miso pine nut sauce
- Drain and rinse the nuts. Add the nuts to a high-speed blender, along with the miso, mustard, tamari, apple cider vinegar, nutritional yeast, garlic powder, thyme, if using, chipotle/pepper flakes, broth/water, sea salt and black pepper. Blend until smooth. Taste for salt and pepper, and adjust if needed.
to make the scalloped potatoes
- Preheat the oven to 400° F (200°C).
- Warm a 10-inch cast iron pan or other large pan over medium heat. Add the kale and a splash of water. Cover and let the kale wilt for about 3-5 minutes, turning the heat down to low about midway. Transfer to a bowl and set aside.
- Wipe and oil the same 10-inch cast iron pan (or another baking dish of a similar size) with avocado oil. Arrange half of the potatoes over the bottom of the pan, overlapping them, and sprinkle generously with sea salt. Scatter the wilted kale over the potatoes and pour half of the sauce over. Follow with the rest of the potatoes, salt and the rest of the sauce. Sprinkle with the paprika.
- Cover and bake for 30 minutes. Remove the cover and bake another 30 minutes, or until the potatoes are cooked through (specifically check in the middle of the pan) and golden on top.
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