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This kale Cholula casserole with potato crust is comfort food at its finest. You may need a little more time to conjure up the potato topping, but it’s worth it.
Where are the casserole lovers among you? You’ve come to the right place! Today we have a really tasty and super healthy vegan casserole with a green superhero in the leading role. And in case you’re wondering, no, I didn’t put Hulk in the oven and bake it at 200 degrees. I’m talking about kale, as foodies in our part of the world call it.
Let’s talk about this very Kale. It has been one of the absolute hipster vegetables for a few years. This is probably not only due to its excellent taste but also to its positive properties. Kale has a high vitamin C content and is rich in vitamin K and beta-carotene in particular. So he certainly deserves the name superhero.
And if you’re keen on kale, I can also warmly recommend this pesto.
Well, kale in itself is wonderful, but have you ever tried Cholula Hot Sauce with kale? This is a spicy Mexican chili sauce. At the moment I’m so crazy about it that I’m using it on everything. And it is a wonderful way to spice up any dish, no matter how boring. Provided you like it spicy. How is it with you, do you like spicy food or not?
If I can think back I never liked spicy as a kid and then with the whole fajita & taco boom came the turning point. Suddenly it couldn’t be sharp enough. Chilies? Jalapeños? Bring it on! Since my pregnancy, I have become a little more sensitive to spiciness again, but I still never get enough of Chili & co.
You still aren`t convinced to test this kale casserole? Then let`s do some serious talk about the mashed potato crust. Isn`t this the most beautiful thing you have ever seen? And I am not talking about my piping skills. I mean those beautiful colors. A few weeks back, I stumbled upon a casserole recipe with a potato crust in one of my cookbooks and as mashed potatoes are my absolute favorite way to prepare potatoes, I thought let`s give this a try. What makes this crust special is switching between regular potato mash and sweet potato mash.
Ingredients (for one casserole dish, medium size):
- 100g kale
- 2 tbsp extra virgin olive oil
- 1/2 tsp cayenne powder
- 1 tsp paprika powder, sweet and sour
- 2 parsnips, organic
- 250g soy cream
- 1 clove of garlic, pressed
- 1/2 tsp salt
- 1/2 tsp white pepper, ground
- 3 tbsp hot Cholula sauce
- 300g purple sweet potatoes
- 400g potatoes, floury
- 50g margarine for each puree, vegan
- 100 to 150 ml coconut drink (unsweetened) for each puree
- 1/2 tsp nutmeg, ground
- 1/2 tsp paprika powder
- 1/2 tsp salt for each puree
- 2 piping bags
- 2-star nozzles, you can also use just 1 piping bag and 1 nozzle, then you simply pipe one puree onto the gratin first, then the other
Preparation:
- rinse the potatoes & sweet potatoes thoroughly. place in two separate pans, add water & bring to a boil. cover and simmer until you can easily pierce the potatoes with a fork (approx. 30 minutes). It is important to cook in separate pans, otherwise the purple potatoes may color the regular potatoes.
- wash the kale, pat dry, and place in a bowl.
- add the olive oil, cayenne powder & sweet paprika powder. mix everything well. The kale should be evenly coated with spices & oil.
- cover the bottom of the baking dish with kale.
- rinse, peel & slice the parsnips. spread the parsnip slices over the kale.
- mix the soy cream, salt, crushed garlic clove, ground white pepper & Cholula sauce in a cup. pour over the casserole.
- preheat the oven to 200 degrees Celsius (fan oven).
- The potatoes should be ready soon. drain the cooking water & peel the potatoes. then puree. you can use a passe-vite, a potato masher, or a fork. To ensure that the puree passes through the piping bag easily, a fine puree without any residual lumps is recommended.
- mix 50g of margarine into each puree. Then gradually add the coconut drink and mix well. As soon as your puree has a uniform creamy, but not runny consistency, it is ready. It mustn’t be too runny. So it’s better to have less coconut drink than too much! For me, 100ml was enough for both types of puree.
- Now fill your mash into piping bags and pipe alternate layers of ordinary and purple mash onto your gratin.
- Place the gratin in the oven and bake until the potato topping starts to brown slightly (approx. 40 minutes). If you like your crust crispy and browned, simply bake a little longer.
Give this kale cholula casserole with potato crust a try! Even the kale haters amongst you will love this vegan casserole, I am most certainly convinced. My hubby and I devoured the whole batch in one single session.
Read you soon,
Sarah
Kale Cholula Casserole with Potato Crust
Equipment
- 1 bowl
- 1 casserole dish
- 1 potato masher
- 2 piping bags
- 2 star nozzles*
Ingredients
- 100 g kale
- 2 tbsp olive oil
- ½ tsp cayenne powder
- 1 tsp sweet paprika powder
- 2 parsnips
- 250 g soy cream
- 1 garlic clove, pressed
- ½ tsp salt
- ½ tsp white ground pepper
- 3 tbsp Hot Cholula sauce
potato topping
- 300 g purple sweet potatoes
- 400 g floury potatoes
- 100 g vegan margarine 50g per puree type
- 300 ml unsweetened coconut drink 100-150ml for each puree
- ½ tsp ground nutmeg
- ½ tsp paprika powder
- 1 tsp salt 1/2 teaspoon per puree
Instructions
- rinse the potatoes & sweet potatoes thoroughly. place in two separate pans, add water & bring to a boil. cover and simmer until you can easily pierce the potatoes with a fork (approx. 30 minutes). It is important to cook in separate pans, otherwise the purple potatoes may color the regular potatoes.300 g purple sweet potatoes, 400 g floury potatoes
- wash the kale, pat dry, and place in a bowl.100 g kale
- add the olive oil, cayenne powder & sweet paprika powder. mix everything well. The kale should be evenly coated with spices & oil.2 tbsp olive oil, 1/2 tsp cayenne powder, 1 tsp sweet paprika powder
- cover the bottom of the baking dish with kale.
- rinse, peel & slice the parsnips. spread the parsnip slices over the kale.2 parsnips
- mix the soy cream, salt, crushed garlic clove, ground white pepper & Cholula sauce in a cup. pour over the casserole.250 g soy cream, 1 garlic clove, pressed, 1/2 tsp salt, 1/2 tsp white ground pepper, 3 tbsp Hot Cholula sauce
- preheat the oven to 200 degrees Celsius (fan oven).
- drain the cooking water & peel the potatoes, then puree. You can use a passe-vite, a potato masher, or a fork. To ensure that the puree passes through the piping bag easily, a fine puree without any residual lumps is recommended.
- mix 50g of margarine into each puree. Then gradually add the coconut drink and mix well. As soon as your puree has a uniform creamy, but not runny consistency, it is ready. It mustn’t be too runny. So it’s better to have less coconut drink than too much! For me, 100ml was enough for both types of puree. Season both purees.100 g vegan margarine, 300 ml unsweetened coconut drink, 1/2 tsp ground nutmeg, 1/2 tsp paprika powder, 1 tsp salt
- now fill your mash into piping bags and pipe alternate layers of ordinary and purple mash onto your gratin.
- place the gratin in the oven and bake until the potato topping starts to brown slightly (approx. 40 minutes). If you like your crust crispy and browned, simply bake a little longer.
