Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups water
  • 1 cup plain sugar-free non-dairy milk
  • 3/4 cup nutritional yeast
  • 1/4 cup raw cashews or 2 tablespoons tahini (optional)
  • 3 tablespoons potato starch or cornstarch
  • 1 1/2 tablespoons lemon juice
  • 1 - 1 1/2 teaspoons salt (omit for low-sodium diets)
  • 1 teaspoon dry mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/8 - 1/4 teaspoon cayenne pepper (optional)
  • black pepper to taste
  • 1 large onion (chopped)
  • 3-4 cloves garlic (minced)
  • 12 ounces kale (stems removed and leaves chopped)
  • 16 ounces frozen Southern-style hash brown potatoes (thawed (see notes below))
  • 1 15- ounce can chickpeas (rinsed and drained)

Instruction

  • Preheat oven to 350 F. Oil a 11x9-inch baking dish.
  • Place sauce ingredients in blender and blend at high speed until smooth.
  • Heat a large, deep non-stick skillet or wok over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. (Add water by the tablespoon if needed to prevent sticking.) Stir in the garlic, kale, and 2 tablespoons of water; cover tightly. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
  • Add the sauce, hash browns, and chickpeas. Cook, stirring constantly, until the sauce begins to thicken.
  • Pour into prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until casserole is set (no longer liquid in the middle), 10-15 minutes. Serve hot.