Meal Kit
Kale and Mushroom Gratin
With Jasmine Rice, Cashew Cream, and Almond Parmesan
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Tree Nuts (Almonds, Cashews)
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Vegetarian
Chef
Ashlee Piper
About as cozy as it gets, this French, whole-food gratin, smothered with cashew cream and almond parmesan, is a wonderful, cholesterol-free version of the ever-satisfying casserole. Loaded with nutrient-dense kale and mushrooms, and ladled atop fluffy jasmine rice, this is comfort food that truly nourishes. Loaded with quality plant protein (20 grams per serving!) and completely vegan, dairy-free, egg-free, gluten-free, cholesterol-free, and low sodium.
In Your Box (serves 2)
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32 fl. oz. Unsweetened Plain Almond Milk
- 10 oz. Cremini Mushrooms
- 1 cup Jasmine Rice
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5 oz. Almonds
- 1 Lemon
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3½ oz. Cashews
- 3 oz. Kale
- 1 Shallot
- 2 fl. oz. White Cooking Wine
- 2 Tbsp. Nutritional Yeast
- 2 Garlic Cloves
- 1 tsp. Garlic Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXpW1Pm
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Calories1210
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Carbohydrates132g
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Net Carbs127g
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Fat64g
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Protein37g
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Sodium480mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Vegetables
Preheat oven to 350F degrees. On a cutting board, finely dice the shallot and mince the garlic and set aside. Rinse and thinly slice the mushrooms. Tear the kale from the ribs and chop in to larger-than-bite-sized pieces.
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2 Make the Cashew Cream
Soak cashews for 15 minutes in a small bowl, covering them with 2 -3 times the amount of water as they will swell up. Place soaked and drained cashews, ½ cup of water, and the juice of half a lemon into a blender/food processor and blend until smooth and creamy, scraping down the sides as needed. Add water 2 Tsp. at a time as needed to create desired thickness/thinness. Set aside.
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3 Make the Almond Parmesan
Place the almonds, nutritional yeast, garlic powder, and a ½ Tsp. of salt in a food processor or blender and process until your desired consistency. Add more nutritional yeast, garlic powder, and salt to taste, if desired.
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4 Prepare the Gratin
Heat 1 Tbsp. olive oil over medium high heat, add onion, garlic and mushrooms and sauté, stirring occasionally. 5 minutes in, add the kale. Once mushrooms release water and begin to brown (about 10 minutes), add white wine and boil for 3-4 minutes. Then add 1 cup of cashew cream and ½ cup almond milk, let simmer for several more minutes. Add 2 Tbsp. almond parmesan, salt and pepper to taste, stir, and transfer to a shallow baking dish. Lightly sprinkle a few more tablespoons almond parmesan on top. Cook for about 25-30 minutes at 350F degrees, or until golden. Remove from oven and allow to cool for 2 minutes before serving.
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5 Cook the Rice
While the gratin is baking, prepare the rice. Using a colander, rinse the rice to remove any debris, moving your fingers through the rice until the water turns from milky to clear. Place the rice in a pot. Add enough water to cover the rice by 3/4 inch (about 1 ¼ cup water). Bring the rice to a boil over high heat, uncovered. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes). Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes and fluff with fork before serving.
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6 Assemble the Dish
Layer your plate with a serving of rice and ladle the gratin over. Garnish with almond parmesan and salt and pepper to taste.
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