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. Steaming ingredients in advance will make this an easy weeknight dinner.Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: at least 4
Lentils: If cooking, do so according to package instructions and set aside.
2 15-ounce lentils
Set the oven to 450 degrees. Prepare potatoes to steam: Put about 2 inches of water in the bottom of a pot that fits your steamer basket and bring to a simmer. Alternatively, skip this step and roast the potatoes an extra 5-10 minutes or so, though they may end up less crispy.Meanwhile, chop the 2 lbs potatoes into even bite-sized pieces and place in the steamer basket. Steam about 5 minutes. 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
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 the pot 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. Once golden, flip the potatoes. 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. Store any leftovers in a sealed refrigerated container for up to a few days.
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.There's about 15 minutes of prep before roasting starts. Prep continues while roasting.Serves 4 generously or about 6-8 as a side dish.