2 teaspoons olive oil
1/2 cup red onion, diced
1 leek, washed and chopped
3 cloves garlic, minced
8 ounces tempeh, crumbled
1 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon mustard powder
3/4 cup prepared vegetarian beef broth
2 teaspoons vegan Worcestershire
2 tablespoons whiskey
1 tablespoon low-sodium soy sauce or tamari
3-4 drops liquid smoke
1/2 teaspoon marmite (optional)
1/2 small head cabbage (red or green), finely sliced and chopped
2 lbs potatoes, cut into 1 inch pieces
1/4 cup non-dairy milk
3-4 tablespoons margarine
1/4 cup green onion, diced
5 cups kale, de-stemmed and chopped
3 tablespoons parsley, minced
Salt and pepper, to taste
Cheesy beer sauce
1 cup cheddar cheese
2/3 cup unsweetened non-dairy milk
1/3 cup beer
1 to 2 tablespoons cornstarch
1 tablespoon maca powder
1 clove garlic, minced
3 tablespoons non-dairy margarine
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil, add the potatoes and cook until tender.
While potatoes are cooking, in a large skillet over medium-high heat, add oil, red onion and leek.
Sauté until the onion begins to soften, then add garlic. Cook for one minute more.
Add crumbled tempeh and cook until it begins to brown slightly, add the thyme, rosemary and mustard.
In a measuring cup, mix together the broth, Worcestershire, whiskey, soy sauce, liquid smoke and marmite.
Add it to the tempeh and cook until it’s been fully absorbed.
Add the cabbage and cook until it’s softened then place the mixture in the bottom of a medium casserole dish.
Place kale in a large heat-proof bowl. Once potatoes are cooked, drain and place on top of kale.
Add the milk, margarine, green onion, parsley, salt and pepper.
Mash the potatoes until they’re to your liking, the kale should cook as you mash the potatoes.
Place the potatoes evenly over the tempeh mixture.
Bake in preheated oven for 25 to 30 minutes.
While the casserole is baking, make the cheese sauce.
In a small pot over medium-high heat, combine all the ingredients and whisk until smooth.
Whisk continuously over heat until thickened.
When finished baking, remove the casserole from the oven,
Let cool slightly and serve with the cheesy beer sauce.