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!
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
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Preheat oven to 350 degrees.
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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.
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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.
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Add 6 cups kale and reduce heat to medium. Saute for 7 minutes
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Add 3/4th cup of the diced red peppers, reserve 1/4 cup for garnish. Saute mixture for another 2 minutes.
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Reduce heat to low, and add 2 cups brown rice, 2 cups tofu eggs, and 1 cup Nutritarian Cashew Cheese Sauce. Mix well.
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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.
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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.