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Kale can be harvested from autumn to winter. Thus, in the gray and gloomy time you always have a fresh vegetable to eat. The preparation is a bit time-consuming, but it provides valuable vitamins and minerals. Kale from the oven and the incomparably delicious potatoes add up to an all-around delicious treat.

Kale from the oven

Kale is one of the healthiest vegetables known to man. Next to broccoli, it is my best vegetable to prepare in different variations. In this dish, it is baked in the oven. It’s accompanied by a super delicious and creamy béchamel sauce that combines with the potatoes. Enjoy this wonderful meal.

Kale from the oven

Autumn is here again. The kale can be harvested, the pumpkin is ripe. What could be more natural than to conjure up a wonderful autumn menu. Kale from the oven with pumpkin and edamame beans. Served with potatoes baked with a kind of vegan béchamel sauce.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course main course

Servings 2 person

Ingredients

  

• 200 g fresh kale
• 600 g hokkaido pumpkin
• 1 red onion
• 150 g purple carrots
• 1 garlic clove
• 1 tbsp mustard
• salt and pepper as needed
• 1 l water
• 200 g edamame beans
• 600 g potatoes

For the sauce

• 1 l water
• 200 ml soy drink or other vegetable drink (then 800 ml water) optional
• 100 g spelt flour type 630
• 1 tbsp yeast flakes
• 1 each pinch of nutmeg, white pepper and onion powder
• 1 tsp mustard
• 1 tsp salt
• splash of lemon juice

Instructions

 

• Remove kale leaves from stalk, wash and cut into small pieces.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Peel and chop the onion and garlic.
• Carrots as well.
• Put everything in a large roasting pan for the oven.
• Add water, mustard, salt and pepper.
• Cook in the preheated oven at 200 degrees celsius top/bottom heat for about 45 minutes. Stir once and again during this process.
• At the end of the cooking time, stir in the cooked edamame beans.
• In the meantime, cook the potatoes. Then peel and cut into slices.
• Put water for the sauce in a pot.
• Briskly whisk in the flour.
• Bring everything to a boil. Stir constantly until a thick mass is formed.
• Add the yeast flakes and the spices and bring to the boil again.
• In a baking dish, first cover the bottom with the sauce, then layer the sliced potatoes on top. Finally cover with sauce.
• Place in oven and bake at convection oven for about 10 – 15 minutes.

Keyword beans, healthy, Kale, main course, Potatoes, Pumpkin, simple, Stew, Vegan, Vegetables, Whole foods

Tips

This dish also tastes great with purple potatoes or purple sweet potatoes.

If you have a smaller portion of vegetables, you can put the potatoes directly on top of the vegetables after 30 minutes, then cover with the sauce and bake for another 15 minutes.

Interesting to know

Vegan is more than just a word – it’s a way of life.