Kale Week: Vegan Kale Mashpot with Homemade "Bacon"

I started the week with a mashpot recipe and now I will close with one. But not just any mashpot, but a vegan twist on a Dutch classic with homemade "bacon". I just loved this mashpot and I am very happy that I tried this out. The recipe is from the book Plant Power. The mashpot looks a bit soupy here, but the flavours are great! It is always a bit of hit and miss with mashpots and it's consistency, but no matter!

Vegan Kale Mashpot with Homemade "Bacon": (serves 2)
- 300 gr potatoes, peeled and in chunks
- 1 spring onion, in rings
- a bit of olive oil
- 0.5 clove of garlic, chopped
- 3 sundried tomatoes, cut
- 1 tsp paprika powder
- 0.5 tbsp rosemary
- 100 gr kale, chopped
- bit of soy cream
- lemon juice
- 125 gr tofu, cubed
- 1 tsp cane sugar
- shoyu soy sauce
- pepper

Boil the potatoes. Meanwhile heat the ol in a pan and bake onion and garlic shortly. Add kale, sundried tomatoes, paprika and rosemary and stir fry the mixture. Then add some water, place a lid half on the pan and let the kale simmer for about 10 minutes. Add a dash of soy cream and lemon juice and bake a bit longer until the cream has mixed well. Remove from heat.

Heat some oil in a pan. Make sure your tofu is dry. Then bake the tofu shortly on all sides. Add the sugar, bake some more and then add the soy sauce. Bake until the cubes are nicely coated and the sugar starts to caramelise. Remove from heat.

Drain the potatoes and mash them with a bit of soy cream. Mix with the kale and add some pepper to taste. Serve with the homemade bacon.

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