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Cheesy Kale Casserole

A nutritarian-friendly, vegan, no-oil, no added salt casserole, packed with superfoods and plenty of soulful flavor!  Welcome to your go-to party, potluck and Sunday dinner meal!

Servings 8 people
Author Kristen Hong

Ingredients

  • 6 cups Tuscan or dinosaur kale (center ribs removed)
  • 3 cups Cremini mushrooms, chopped
  • 2 cups low-sodium veggie stock
  • 2 cups brown rice, cooked
  • 2 cups tofu eggs (see notes for link to recipe)
  • 1 1/4 cup diced yellow onion
  • 1 cup Nutritarian Cashew Cheese Sauce (see notes for link to recipe)
  • 1 cup diced red pepper
  • 1/4 cup Cashew Parmesan Cheese (see notes for link to recipe)
  • 1 tbsp no-salt seasoning
  • 1/2 tsp garlic powder
  • 1/2 cup crushed no-salt-added kale chips (optional)

Instructions

  1. Preheat oven to 350 degrees. 

  2. Add 1 cup low-sodium veggie stock in large skillet, over medium-high heat.  Add diced onions and saute for 6 minutes or just translucent.

  3. Add 3 cups chopped mushrooms, 1 cup of veggie stock, 1/2 tsp. garlic powder and 1 tbsp. no-salt seasoning. Saute for 6 to 7 minutes.

  4. Add 6 cups kale and reduce heat to medium.  Saute for 7 minutes

  5. Add 3/4th cup of the diced red peppers, reserve 1/4 cup for garnish.  Saute mixture for another 2 minutes.

  6. Reduce heat to low, and add 2 cups brown rice, 2 cups tofu eggs, and 1 cup Nutritarian Cashew Cheese Sauce.  Mix well.

  7. Transfer mixture to oven-safe casserole dish.  Sprinkle the top with 1/4th cup vegan Parmesan cheese and optional crushed cheesy kale chips. Top with 1/4 cup diced red peppers.

  8. Bake at 350 for 40 minutes. Let sit for 10 minutes before serving.

Recipe Notes

I recommend having the cheese sauce and tofu scrambled eggs ready to go before starting the recipe. You can make this up to a day before and store it in the fridge before baking--just let it go for an extra 10-15 minutes in the oven. Leftovers keep for up to 7 days in glass containers in the fridge.