Kale and Sausage Pie

In Breakfast & Brunch, Latest, Main Dishes by the dirty hippie and the bohemian girl0 Comments

Kale and Sausage Pie
Serves 8
This dish is great for breakfast/brunch, lunch or dinner AND travels well so it is great for parties. Vegan, nut-free, and can be made gluten-free.
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326 calories
21 g
41 g
20 g
15 g
6 g
215 g
399 g
1 g
0 g
13 g
Nutrition Facts
Serving Size
215g
Servings
8
Amount Per Serving
Calories 326
Calories from Fat 183
% Daily Value *
Total Fat 20g
31%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 41mg
14%
Sodium 399mg
17%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
10%
Sugars 1g
Protein 15g
Vitamin A
104%
Vitamin C
81%
Calcium
13%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups defrosted and drained hash brown shreds
  2. 1 Tbs. olive oil
  3. 14 to 16-oz. vegan sausage (we used Light Life)
  4. 1 medium onion, chopped finely
  5. 1 Tbs. whole fennel seeds
  6. 2 garlic cloves, minced
  7. 1 tsp. olive oil
  8. 4 cups kale, shredded
  9. 1 tsp. herbs de provence
  10. 1 cup vegan cheese shreds plus more to garnish (we used Follow Your Heart)
Instructions
  1. Preheat oven to 450.
  2. Rub bottom and sides of a sturdy baking dish or cast iron pan with 1 tablespoon olive oil.
  3. Press thawed and well-drained hash brown shreds firmly to sides of pan. Hash brown shreds will stick to sides and create a crust if you are pressing hard enough.
  4. Bake hash brown "crust" in oven at 450 for 12 to 15 minutes until golden and crisp and baked through. Remove from oven and allow to cool.
  5. While crust is baking, saute vegan sausage, fennel seeds, chopped onion and minced garlic in olive oil until sausages is browned, fennel is fragrant and onion is translucent.
  6. After about 5 minutes, add kale and herbs de provence. Saute a few more minutes until kale is tender and stir in 1 cup vegan cheese shreds.
  7. Pour kale-sausage mixture into prepared crust and top with a sprinkle more vegan cheese shreds.
  8. Bake at 450 for an additional 10 minutes, until vegan shreds are melty. Serve hot.
Notes
  1. We used Light Life vegan sausage and Follow Your Heart vegan cheese.
beta
calories
326
fat
20g
protein
15g
carbs
21g
more
Sister Eden https://www.sistereden.com/
This hearty recipe works for any meal: breakfast, brunch, lunch or dinner. It can also travel, makes yummy leftovers, and can be made-ahead, even better. As written, this recipe is vegan and nut-free, and can be easily gluten-free.

The only real planning you need to do for this recipe is to make sure your frozen hash brown shreds are thawed and drained. For real. It simply will not work if these potato shreds aren’t room temperature and really well drained. We typically get the potatoes out the night before.

Need to find vegan sausage? You have options, including two that are gluten free. Try any of these: Light Life Gimme Lean (nut free); Neat Breakfast Mix (gluten free and soy free); Gardein Breakfast Patties (break into crumbles for recipe); Kim’s Simple Meals Breakfast Sausage (gluten free); or Tofurky Breakfast Links (break into crumbles for recipe); or Field Roast Apple Maple Breakfast Sausage (break into crumbles for recipe).

This recipe makes 8 main-course portions  or more if sliced smaller for a brunch.

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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