Kale Mustard Pie
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
Kale, potatoes and mustard in super easy to make dish.
Preparation
Cook the sliced potatoes for around 10 - 15 minutes.
Cook the kale for around 10 minutes. Add half of the vegan cream cheese to the kale and mix and season with freshly ground pepper and sea salt.
Melt the rest of the vegan cream sheese in small saucepan and stir in the mustard.
Layer the kale first, then the vegan salami slices, layer the potato slices on top and pour over the melted sheese/mustard mixture.
Bake in a 225C (gas mark 7) oven for 10 minutes.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Kale Mustard Pie
Ingredients
- 1kg potatoes
- 500g kale, washed and sliced
- 200g Bute Original Creamy Spread
- 4 tbsp dijon mustard
- 1 packet vegan salami slices
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
