Oh my gosh, this was delicious!! The flavors of the Field Roast sausage and Vegan Rella really made this dish. This was the first time I used Vegan Rella’s cheddar flavor, and like the mozzarella variety, I was in love at first bite. It is truly the best-tasting vegan cheese out there, and it melts like it’s nobody’s biz. Combined with the Field Roast, there’s no need to add any other seasonings, which is always a time and money saver!
Check out her recipe, after the break.
- Olive oil
- 1-1/2 cup red potatoes, diced small
- 1-1/2 cup kale, stemmed and chopped
- 1 Field Roast sausage link, Mexican Chipotle flavor, crumbled
- 1 cup cracker crumbs
- 1 large tomato, diced
- 1-1/2 cup Vegan Rella, shredded
Preheat oven to 375 degrees. In a large skillet, heat some olive oil, and cook the potatoes until they begin to soften and brown. Add the Field Roast and kale, and cook a few minutes more, covered, until the kale starts to wilt. Layer the crackers on the bottom of a pie plate and sprinkle some cheese on the crackers. (Vegan Rella can be pretty sticky, so don’t knock yourself out trying to spread it too much).
Transfer the potato mixture to the pie plate and spread evenly.
Sprinkle on the rest of the cheese and then the diced tomato.
Cover and bake for 10 minutes. Let sit a few minutes before digging into it. Enjoy!
- Breakfast/Brunch, Casseroles
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