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Can't have cow's milk? Try these recipes! In 2007 I gave up dairy for health reasons and began this group. Then, in late 2009, I went vegan---also for health reasons. So even though the group is called The Dairy Free Diva, it's really become the Animal Product Free recipe exchange. Obviously, you can substitute meat into any of the dishes, but I encourage you to give the meat alternatives a try and see for yourself that vegan food is full of flavor and taste and not all the calories and fat! Enjoy the posts and recipes and feel free to add your own delicious dairy-free and meat free concoctions!

Colorful Kale and Potato Casserole

Posted By girlA on Nov 4, 2010 at 9:30AM

Oh my gosh, this was delicious!! The flavors of the Field Roast sausage and Vegan Rella, really made this dish. This was the first time I used Vegan Rella’s cheddar flavor and like the mozzarella variety, I was in love at first bite. It is truly the best-tasting vegan cheese out there and it melts like it’s nobody’s biz. Combined with the Field Roast, there’s no need to add any other seasonings, which is always a time and money saver!

Colorful Kale and Potato Casserole


Ingredients

Olive oil

1-1/2 C red potatoes, diced small

1-1/2 C kale, stemmed and chopped

1 Field Roast sausage link, Mexican Chipotle flavor, crumbled

1 C cracker crumbs

1 large tomato, diced

1-1/2 C Vegan Rella, shredded

Directions

Preheat oven to 375. In a large skillet, heat some olive oil and cook the potatoes until they begin to soften and brown. Add the Field Roast and kale and cook a few minutes more, covered, until the kale starts to wilt. Layer the crackers on the bottom of a pie plate and sprinkle some cheeze on the crackers. (Vegan Rella can be pretty sticky, so don’t knock yourself out trying to spread it too much).

Transfer the potato mixture to the pie plate and spread evenly.

Sprinkle on the rest of the cheeze and then the diced tomato.

Cover and bake for 10 minutes. Let sit a few minutes before digging into it. Enjoy!


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