Friday, June 22, 2012



Serves 4 as Side dish
  • 4 Cups Chopped Potatoes, I like Yukon Gold
  • 4 Cloves Garlic, minced (optional)
  • 3 Tbs Earth Balance Margarine
  • 4 Cups Chopped Kale
  • 1 Cup Chopped Seitan
  • 1 tsp Soy Sauce
  • 1 Tbs Nutritional Yeast (optional)
  • 2-4 Tbs Soy Milk or Soy Creamer, warmed
  • 3 Sprigs Thyme, leaves leaves only (optional)
  • Salt and Pepper to taste


Chop your potatoes into 1″ cubes and bring them to a boil in some salted water. You can peel your potatoes if you like, but I keep the skins on for added flavor, texture, and nutritional value. Meanwhile, add Earth Balance and garlic to the bottom of a pot. Cook until the margarine is melted and the garlic is fragrant, then add kale and toss well to coat. Add seitan and soy sauce and cook over medium heat until kale is tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture and pot warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while finishing the dish.

Drain potatoes when they’re fork tender but not waterlogged. Add well-drained potatoes to the warm kale and seitan mixture. Mash as you usually would. You can also rice or mill your potatoes directly into the warm pot; this prevents lumps if you worried about that kind of thing.

Mix in the nutritional yeast (if using), herbs, and 2 Tbs of the warmed soymilk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.

Subscribe for free
Thank you for visiting Is Yummy. Receive the latest posts for free by subscribing to our RSS feed or email updates.

Related Posts Plugin for WordPress, Blogger...


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More