Wheezy Cheesy Kale Casserole

, 24 February 2013 8:55 PM

I asked my kids to help me name this dish. 

Jameson, our three year old, came up with “poop” as it has been a real interest of his lately, so I’m going with the much less offensive seven year old suggestion, “wheezy cheesy casserole,” and adding “kale” for good measure.

This dish, while daunting at first glance, is very easy to make.

Plus, it has vegan ricotta, so any and all effort is worth it in the end. In addition to the homemade ricotta, I sprinkled a layer of vegan cheddar shredded cheese (I used daiya). 

Wheezy cheesy, just like Xavy said.

There are three elements to the dish: the cheese, the kale, and the potatoes. Once these are made, the dish need only be assembled.

Begin by preheating your oven to 350°

Vegan Ricotta:
  • 1 (14oz) block of tofu, drained & crumbled
  • 4 tbs dairy-free milk
  • 4 tbs nutritional yeast
  • 1 ½ tsp salt
  • ½ tsp white pepper

Crumble the tofu in a large mixing bowl, then add the milk, yeast, salt, and pepper. Use a wire whisk to break the mixture down to a smooth ricotta-like consistency. Put in the refrigerator to rest while you work on your other components.

Kale mixture:
  • ½ head kale, roughly chopped
  • 1 red onion, thinly sliced
  • splash of vegetable stock
  • salt to taste

Heat your pan to medium-high heat and add about 2 tbsp of veggie stock. Add your onion, moving often, until the onion begins to soften. Add kale and a sprinkle of salt and cook until the kale has lightly wilted.

Potatoes:
  • 4 large potatoes, sliced into rounds (about ¼ in thick)

In a large pot, cover potatoes with water and simmer until half cooked. Potatoes should slide off of your fork without breaking apart—they will finish in the oven.

Time for assembly:






To assemble the dish, put a layer of potatoes on the bottom of a 9x9in pan, two layers thick.

Spread your kale mixture evenly across the potatoes.

Smooth the ricotta over the kale evenly, then sprinkle the daiya on top (about half an 8oz) bag.

Cover the pan with tinfoil (shiny side down) and put in the oven for 30 minutes. Uncover. Put back in the oven for 10-15 minutes until the ricotta starts to golden slightly, pull from the oven and serve.

Master ingredient list (for shopping list purposes):


  • 8oz bag of cheddar daiya shredded cheese (or other vegan cheese)
  • 1 (14oz) block of tofu, drained & crumbled
  • ⅛ c dairy-free milk
  • ¼ c nutritional yeast
  • ½ tsp white pepper
  • 1 head kale, roughly chopped
  • ½ red onion, thinly sliced
  • splash of vegetable stock
  • 3 large potatoes
  • salt

1 Response to "Wheezy Cheesy Kale Casserole"

zazazu Says:

Oh my GOODNESS this looks good!
Making it SOON!

Post a Comment