Comforting Vegan Autumn Bowl
Cuisine: Vegan
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
For the potatoes:
  • 1,5 cup diced potatoes
  • 1,5 cup cauliflower florets, fresh or frozen
  • ½ cup plant milk of your choice
  • ¼ cup dried mushrooms
  • 1 tsp fresh or dry thyme
  • ¼ tsp nutmeg
  • ⅓ cup nutritional yeast
  • salt, pepper
For the kale:
  • 5 cups of kale, roughly chopped
  • 2 tbsp tahini
  • 2-3 tbsp plant milk of your choice
  • 1 clove of garlic
  • 1 tsp liquid smoke
  • salt, pepper
For the hummus:
  • 1 can of chickpeas
  • 6 sun-dried tomatoes, preferably soaked
  • 1 tbsp tomato paste
  • 1 clove of garlic
  • 1,5 tbsp tahini
  • 1 lemon, juice
  • salt, pepper
To serve:
  • 2 apples, thinly sliced
  1. Bring a pot of water to a boil. Add potatoes and cauliflower, and cook until veggies are tender, for about 15 minutes, then drain.
  2. Grind mushrooms finely in a coffee grinder or mortar. Add drained veggies, mushroom powder, milk, thyme, nutmeg and nutritional yeast to a pot and mash with a potato masher. Season with salt and pepper.
  1. Chop kale, then sauté over medium-high heat for 5 minutes, or until wilted but not soggy. Add a few tablespoons of water if needed to prevent sticking. Add tahini, milk, liquid smoke, crushed garlic, salt and pepper. Cook for another minute until everything gets warm.
  1. For the hummus add drained chickpeas, tomatoes, tomato paste, garlic, tahini and lemon juice to a food processor and blend until creamy. Add a little bit of water if needed.
  1. Assemble the bowls. Add each mashed potatoes, creamy kale and apple slices to a bowl, then top with the hummus. Sprinkle with toasted walnuts if you want a bit more crunch. Enjoy!
Recipe by Green Evi at