Ingredients
Units
Scale
For the potatoes:
- 1,5 cup diced potatoes
- 1,5 cup cauliflower florets, fresh or frozen
- 1/2 cup plant milk of your choice
- 1/4 cup dried mushrooms
- 1 tsp fresh or dry thyme
- 1/4 tsp nutmeg
- 1/3 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
Instructions
Potatoes
- Bring a pot of water to a boil. Add potatoes and cauliflower, and cook until veggies are tender, for about 15 minutes, then drain.
- 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.
Kale
- 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.
Hummus
- 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.
Assembly
- 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!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main, Salad
- Cuisine: Vegan