Vegan Cheesy Sweet Potato & Kale Bake
This “Cheesy” Sweet Potato and Kale Bake is reminiscent of a ricotta style bake, but without the dairy! It is so rich and creamy, you would never know that it is healthy or vegan!
Loaded with the goodness of kale, this melt in your mouth dish is big on taste and big on nutrients… what a fantastic combination. Give it a go, I’m sure you’ll love it.
Vegan Cheesy Sweet Potato & Kale Bake
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Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!
This looks delicious! Do you think walnuts would work well in place of the almonds?
Thanks. Yes, walnuts would also work.
Not seeing the tahini in the recipe – can it be made without it? I would prefer not to add to the day content. Thanks!
You can leave it out if you want to but it does give it a bit of extra creaminess.
Lovely flavour, thanks for my dinner. Didn’t have any blanched almonds so subbed almond meal, worked okay but i think the whole almonds may have made a thicker creamier sauce.
So glad you liked it Dianne… yes whole almonds will make it thicker 🙂
Cooked this recipe for dinner and it was fantastic. I have only been following a vegan diet last couple of months and I must admit I did struggle the first month. As soon as I found your recipes it made it so much easier and I don’t feel like I am missing out on anything. You have made it much easier for me Anja and for a lot of other people so keep up with the good work! Congratulations on your good health and weight loss too!
Welcome to the lifestyle Bev. It is easy when you know how and that’s why I do what I do 🙂 So glad my recipes are helping you x
Pure Heaven!!!
I just made this recipe and is delicious
Thanks Anja!
Fantastic! So glad you like it as much as I do Rivka!
I followed the recipe but my sauce is not white but light brown (wrong miso ?) and I found it a little too liquid too.
I’m not sure why your sauce went light brown. Possible if you used darker miso. As for the liquid, did you use the metric or the imperial measurements?
I just took it out of the oven! This sauce is soo delicious! I didn’t have cale, actually I con’t know where to find cale in Greece! But I added some zuccini and some carrots and also some nutritional yeast to the sauce. Thank you for the great recipe!
So glad you like it 🙂
Ioanna, you can find kale at any laiki with organic produce. And also, at any organic food store. In Athens at least.
I myself am baking the dish as we speak, with spinach and it smells wonderful!
Thank you Mika! What is kale called in Greek? BTW the dish was really delicious! I am thinking of using the sauce for other gratins as well and even for mac’n’cheese!
Made this cheesy bake and it was very nice.. The only problem I had was that the cheesy sauce looked a bit dark and runny. Might have got the cup s measurement wrong, not sure which. I have put some in the freezer for another time. Hope that is alright and the favour I’d now spoiled
Did you use metric measurements or convert them to imperial?
Changed a few things based on what I had, but wow the sauce is killer. It would be awesome on all sorts of veggies. Thanks & keep it up! 🙂
I made this today. It was soooooo delicious! I did change the recipe though. Instead of nuts I used a can of cannellini beans. I’m limiting my fat intake so when I want to use ansubstitute for nuts I use beans. I used a whole can. I was only going to use a cup but I didn’t feel like finding a storage dish for the rest of the beans. They turned out great so I think I’ll keep using the whole can. (14 oz.) I also ground my own fresh nutmeg. It was so good I couldn’t stop eating. My husband liked it too.
Fantastic Susan! I use beans from time to time also 🙂
I made it for the second time alreay, love it! Used cashews, and soy sauce as, you adviced, instead of misopaste. And next time I’m gonna try canellini beans too
Ive made this 4 times in 2 weeks, and its gone in no time ! I just use a very basic “cheese sauce” – flour, butterly/olive oil mix, soy milk and nutritional yeast flakes, salt and pepper and pour this over the layered sweet potato and torn up kale. Its super quick and tastes gorgeous
Glad you like it… but I do not use any oil in my cooking as it causes inflammation in the body and builds plaque in your arteries. Unfortunately there are NO healthy oils. For more information gave a look at these videos: https://www.youtube.com/watch?v=b_o4YBQPKtQ and also this one: https://www.youtube.com/watch?v=OGGQxJLuVjg
Greetings from the UK. I made this at the weekend just gone. I didn’t have any miso paste in and substituted it with some nutritional yeast flakes. I also added a teaspoon of cornflour when I blended it too. In the baking dish I turned it so most of the kale was under the sauce and mixed it again half way through. Turned out really well. Will serve alongside other mains in the future, thanks Anya for a fab recipe. All,I need now is a pastry substitution I do use filo pastry but I would love for you to create a pastry shortcrust type! No challenge there then……. ha ha 😉
So glad you like the recipe… and thank so much for the challenge! NOT! lol I don’t think it will be something I create any time soon
ps I used cashew nuts not almonds.
Cashews taste great in place of the almonds 🙂
Hey Anja,
I made this dish yesterday (and had the rest today) and it was absolutely delicious! 🙂 Thank you so much for this simple and healthy idea! It is so creamy and hearty!
Greetings from Germany!
Carla
So glad you like the recipe as much as I do Carla. Alles gute aus Australien 🙂
No nutritional yeast? Do you think that would be nice for some extra flavor?
Yu can add it if you want to but it tastes amazing without it too 🙂
Anja I can’t for the life of me understand why this has a four star rating. There is only one bad thing about this dish, the cleanup! I loved it so good thank you for sharing this quick delicious recipe.
Wow loved this dish, sooo tasty and very easy to make. This will definitely be a regular dish in our house from now on. Thanks so much for sharing Anja
So glad you like it as much as I do Brenda 🙂
I’m in the us and I don’t understand some of the measurements when I switch to imperial.
Made this recipe last night, used Spinach instead of kale. Recipe is so tasty and creamy that we are going to make this dish again. Even my meat eating brother liked it. Great recipe!
So glad you like it as much as I do 🙂
Made this last night..Simply delicious could have eaten the lot
Look forward to making more of your recipes..I’m so happy I have found a Australian vegan with no nonsense recipes ❤️
I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂
Just made this for the second time! The sauce is amazing! I didn’t have any miso so just added a little extra tahini.
I also added a half of a cauliflower and threw a couple of carrots in!
Can you tell me, is the sauce actually of a runny consistencies and then it thickens up a little while baking or is yours quite smooth and thicker when you have finished blending it?
I love your recipes! I’ve been vegan for 14 months now and there’s no turning back!
So glad you are enjoying the recipe. The sauce gets thicker as it cooks.
Hi Anja, Greetings from the USA, more specifically upstate New York. See, your wonderful recipes reach us all over the world. I just want to say that I enjoy your channel tremendously and the way you present all your recipes. Congratulations to you on your health journey and your magnificent transformation!! Thanks so much for putting your information out there!
Thank you so much. I really appreciate it 🙂