Kale & Tempeh Cheesy Potatoes

Potatoes au Gratin with Kale and Tempeh Bacon.

  • Vegan (492)
  • Dairy Free (including lactose and casein) (455)
  • Peanut Free (424)
Submitted by admin on October 31, 2011 - 2:05pm
Servings: 
8
Preparation Time: 
1 hour
Ingredients: 
1 head cauliflower
1/2 cup tofu
1/4 cup basil
1/2 tsp dried parsley
1 1/2 tsp salt
2 Tbsp soy milk
5 strips tempeh bacon, pan fried and chopped into med pieces
7 medium russet potatoes, very thinly sliced
2 cups chopped kale
1 cup Daiya Mozzarella Style Shreds
Instructions: 

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.

Enjoy!

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