Roast Mushrooms and Kale over Mashed Sweet Potatoes


  • 2 lb mixed mushrooms
  • 3 cloves garlic, thinly sliced
  • A few sprigs fresh thyme, chopped
  • 5 tbs olive oil
  • 5 medium sweet potatoes, peeled and sliced 1/2 inch thick
  • 1/2 cup vegetable stock
  • 1/2 cup almond milk
  • 1 tsp sweet smoked paprika
  • A few dashes hot sauce (research sugar-free, gluten-free, paleo brands here
  • 1-1/2 cups vegan yellow cheese (typically non-Paleo, made with soy)
  • 1 lb kale, stemmed and coarsely chopped
  • Freshly grated nutmeg


  1. Preheat the oven 450 degrees.  
  2. On a large baking sheet, dress the mushroom, garlic and thyme with 1/4 olive oil and spread out.  
  3. Roast the mushrooms for 20 minutes, then remove from the oven and season with sea salt and pepper.
  4. Meanwhile, in a pot, combine the sweet potatoes and enough water to cover. 
  5. Bring to a boil, season with sea salt and cook until fork-tender, 15 minutes.  
  6. Drain and return to the pot, then mash with the stock and nut milk.  
  7. Season with sea salt, pepper, the paprika and hot sauce.  
  8. Stir in the vegan cheese.
  9. While the potatoes are warming, in a bowl, toss the kale with the remaining 1 tablespoon olive oil and season with sea salt, pepper and a few grates of fresh nutmeg. 
  10.  Arrange on a rack set over a baking sheet and roast until crisp at the edges.  10-12 minutes.
  11. Combine the mushrooms and garlic with the kale and serve on a bed of the sweet potatoes.



Borrowed from SmithsVeganKitchen

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