Kale & Tempeh Cheesy Potatoes
Potatoes au Gratin with Kale and Tempeh Bacon.
- Vegan (492)
- Dairy Free (including lactose and casein) (455)
- Peanut Free (424)
In a food processor, combine cauliflower, tofu, basil, parsley, salt and soy milk. Blend until thick and smooth, but still a little chunky.
Spread 1/3 of the cauliflower sauce on the bottom of a greased 9 inch baking dish. Put two layers of potatoes on top of sauce. On top of potatoes place 1/3 sauce. Sprinkle 1/2 tempeh bacon on top along with 1/2 of the cheese. Layer kale on top.
Dollop the remaining sauce on top, cover with the remaining cheese. Sprinkle on the remainder of the bacon. Cover with foil and bake at 400 degrees for approximately 50 minutes. Uncover and cook until browned on top.