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    Home » main dish

    Cheesy Potatoes with Kale and Lentils

    Jump to Recipe
    Cheesy roasted potatoes, kale, and lentils on a plate with text indicating it's gluten-free, oil-free, grain-free, dairy-free, and vegan.

    If you're looking for comfort food, you've found it in these oil-free cheesy roasted potatoes with kale and lentils. It's easy to make, though it does take a few steps. No worries, you'll have a satisfying sheet pan that holds a family-sized meal without too much effort, especially if using canned lentils.

    This vegan recipe satisfies a gluten-free, grain-free, oil-free, dairy-free, whole food plant-based lifestyle.

    A grey plate of cheesy roasted potatoes with greens and lentils.

    Kale covered in cheesy sauce? I could eat that all day! I’m trying to be more aware of my intake of greens, and this is such an easy way to enjoy them. This dish is so comforting it’s like a big hug. I love that there really isn’t a need to make anything else for dinner! It’s hearty enough for my husband to feel satisfied, too, which is saying something. This would be great for breakfast, too.

    Ingredients and Substitutions

    Vegan cheese sauce: (See the recipe for details.) This sauce is rich without oil and just requires a small amount of macadamia nuts instead of the typical load of cashews. Remember to pre-soak them at least a couple hours to soften. Soak them in the fridge overnight or through the day, to keep it easy.

    You'll also need potatoes, a sweet potato or large carrot, shallots or red onion, garlic, nutritional yeast, salt, white wine vinegar, turmeric, and plain unsweetened plant-based milk.

    Potatoes: You can use any you'd like. Here, I've used red potatoes. These will be roasted.

    Coconut Aminos: We're just using a little to season the potatoes as they roast. Low sodium tamari or soy sauce or flavored coconut aminos are good substitutes.

    Lentils: Using canned is so easy! That said, cooking lentils just requires simmering them in a pot of water until they soften (see package instructions). Do what works best for you.

    Kale: Any type is fine. You can substitute other greens such as collards, if you'd like.

    Instructions

    Cheese Sauce

    (See recipe for full instructions. You can have the two recipes open side by side on your phone, ipad, or desktop.)

    It starts with pre-soaking your macadamia nuts, then steaming the potatoes, and finally blending all the sauce ingredients together with a strong blender, preferably one that has a tamper.

    Homemade vegan cheese sauce in a clear blender.

    Lentils

    If cooking, simmer in a pot of water until softened (follow package instructions). If using canned, set aside.

    Roasting the potatoes

    Chop the potatoes into bite-sized pieces, trying to keep them the same size so that they cook evenly.

    Steaming the potatoes before roasting them helps them be soft in the middle and crispy on the outside. If you would prefer to skip the steaming step, simply increase the roasting time by 5 minutes or so (keep in mind they may not turn out quite the same without steaming first).

    For roasting, you'll toss the potato pieces in coconut aminos and place them evenly on a lined baking sheet and into the preheated oven. I like a reusable silicone mat or unbleached parchment paper (which is compostable, only if unbleached).

    Prepare the kale

    Chop the kale into bite-sized pieces, stems removed if preferred.

    Steam the kale for a couple minutes and squeeze dry. This will help the kale avoid getting too crispy while in the oven. However, if you would like to skip this step, you can. Try to cover the kale with cheese sauce so that it doesn't get overcooked in the oven.

    Assemble the components and bake

    Once the potatoes are done roasting, remove them from the oven and top with the kale, lentils (strained and rinsed if using canned), and cheese sauce. Return to the oven and bake another 10 minutes, until the sauce looks cooked.

    A sheet pan filled with cheesy roasted potatoes, kale, and lentils.

    Serving and storing

    Serve immediately. No accompaniments necessary. You may enjoy adding hot sauce, salt and pepper, avocado, or other toppings.

    Store in a refrigerated sealed container for up to a few days and reheat prior to serving.

    The Recipe

    A cozy dish of cheesy potatoes, lentils, and kale next to another.

    Cheesy Potatoes with Kale and Lentils

    Major comfort food! It's easy to make, though it does take a few steps. No worries, you'll have a satisfying sheet pan that holds a family-sized meal without too much effort, especially if using canned lentils. Heads up: Soak the macadamia nuts for at least 2 hours prior to soften.
    __________________________
    Plant Diversity: Striving for 30 different plants per week
    The number of plants in this recipe: 8
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    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Lifestyle: Gluten Free, Vegan, Vegetarian
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Fiber: 13.47g
    Prevent your screen from going dark

    Equipment

    • cutting board and chef's knife
    • steamer basket and pot
    • strong blender preferably with a tamper
    • oven

    Ingredients

    • 1 batch Everyday Vegan Cheese Sauce
    • 2 lbs potatoes medium, red or your choice
    • 1 tablespoon coconut aminos
    • 2 15-ounce lentils cans, or about 3 cups cooked
    • 1 bunch kale or collards, or other greens

    Instructions

    • Set the oven to 450 degrees.
      Prepare to steam: Put 1-2 inches of water in the bottom of a pot that fits your steamer basket and bring to a simmer.
      Meanwhile, chop the 2 lbs potatoes into even bite-sized pieces and place in the steamer basket. Steam about 5 minutes. Then pour the potatoes into a bowl, sprinkle with the coconut aminos and toss to coat, then spread the potatoes on a baking sheet/sheet pan lined with parchment or a silicone liner.
      Roast for 25 minutes.
      2 lbs potatoes, 1 tablespoon coconut aminos
    • Lentils: If cooking, do so according to package instructions and set aside.
      2 15-ounce lentils
    • Meanwhile, make your cheese sauce: it will require steaming a few more potatoes and sweet potatoes, then blending the sauce ingredients together. See recipe for details. Note: You may need to add more water to steam.
      1 batch Everyday Vegan Cheese Sauce
    • Prep the kale: Wash, dry, de-stem, and chop the kale or collards into bite-sized pieces.
      Steam: After steaming the sauce potatoes, add the greens to the steamer basket. Make sure there is enough water in the base to steam. Steam for about 2 minutes, until dark green but not soggy. Remove from the heat.
      1 bunch kale
    • Combine components on sheet pan: When the timer goes off on the oven potatoes, make sure they’re starting to become golden. If not, put them back in another 5 minutes at a time until they are. If they are, take them out and flip them.
      Sprinkle the lentils over the potatoes, letting them fill the nooks and crannies of the baking pan. Then add the kale or collards in one layer, trying not to have any greens piled up too much.
      On top of the greens, generously drizzle the cheese sauce with a spatula or large spoon, making sure to cover all of the greens well. You should use at least two of the three cups of sauce - go ahead and use it all, though, if you’d like!
    • Place the sheet pan back in the oven and bake another 10 minutes. Serve while warm.

    Notes

    Note: The Everyday Oil-Free Vegan Cheese Sauce recipe calls for a high-speed blender. If you have a standard blender just add more milk to the cheese sauce ingredients to keep from overworking your blender. I leave the skins on all of the potatoes, including those steamed for the cheesy sauce, which adds some red specks that I don’t mind at all. If you prefer, go ahead and peel them.
    Heads up: Soak the macadamia nuts for at least 2 hours prior to soften.
    Serves 4 generously or about 6-8 as a side dish.
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    general food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food that previously touched raw meat
    • Wash hands and ingredients well before using
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Reader Interactions

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    1. robinson.lew@gmail.com

      April 25, 2019 at 8:23 pm

      Any ideas for subs for these awesome vegan cheese recipes? Of my four boys, two have but allergies which makes our meatless meals difficult. One will eat meat but other has zero interest and loves plant based meals. I’d love to be able to offer him something like this but haven’t found a way. Love your site!

      Reply
      • kari@beautifulingredient.com

        April 25, 2019 at 8:55 pm

        Hi Laura,

        Thanks so much for your message! I feel for you as you manage your kids' allergies while getting food on the table. The good news is that this cheese sauce recipe uses very few nuts, and they're there mostly for richness, so I would think you could sub a 1/4 cup more potato or sweet potato for the nuts and it would still taste good and maintain texture. You may need to add a bit more plant milk. If you don't mind using oil, adding a tablespoon of oil or coconut butter (if they're not allergic to it) or vegan butter could add richness back to the recipe while keeping it plant-based. A good nut-free store-bought vegan cream cheese could be used to sub, too, I would think. Let me know if that helps!

        Reply
    2. robinson.lew@gmail.com

      April 25, 2019 at 8:23 pm

      Any ideas for subs for these awesome vegan cheese recipes? Of my four boys, two have but allergies which makes our meatless meals difficult. One will eat meat but other has zero interest and loves plant based meals. I’d love to be able to offer him something like this but haven’t found a way. Love your site!

      Reply
      • kari@beautifulingredient.com

        April 25, 2019 at 8:55 pm

        Hi Laura,

        Thanks so much for your message! I feel for you as you manage your kids' allergies while getting food on the table. The good news is that this cheese sauce recipe uses very few nuts, and they're there mostly for richness, so I would think you could sub a 1/4 cup more potato or sweet potato for the nuts and it would still taste good and maintain texture. You may need to add a bit more plant milk. If you don't mind using oil, adding a tablespoon of oil or coconut butter (if they're not allergic to it) or vegan butter could add richness back to the recipe while keeping it plant-based. A good nut-free store-bought vegan cream cheese could be used to sub, too, I would think. Let me know if that helps!

        Reply
    3. Laura

      April 25, 2019 at 8:23 pm

      Any ideas for subs for these awesome vegan cheese recipes? Of my four boys, two have but allergies which makes our meatless meals difficult. One will eat meat but other has zero interest and loves plant based meals. I’d love to be able to offer him something like this but haven’t found a way. Love your site!

      Reply
      • Kari

        April 25, 2019 at 8:55 pm

        Hi Laura,

        Thanks so much for your message! I feel for you as you manage your kids' allergies while getting food on the table. The good news is that this cheese sauce recipe uses very few nuts, and they're there mostly for richness, so I would think you could sub a 1/4 cup more potato or sweet potato for the nuts and it would still taste good and maintain texture. You may need to add a bit more plant milk. If you don't mind using oil, adding a tablespoon of oil or coconut butter (if they're not allergic to it) or vegan butter could add richness back to the recipe while keeping it plant-based. A good nut-free store-bought vegan cream cheese could be used to sub, too, I would think. Let me know if that helps!

        Reply

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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!

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