Made this delicious meal for dinner last night. Seitan was my recipe (here) oven fried chicken recipe from Quick & Easy Vegan Comfort Food, Garlicky Kale adapted from Vegan with a Vengeance and Loaded Smashed Potatoes made by me on the fly.
I never make the same mashed potatoes twice, but here were the ingredients in them:
Many small russet potatoes, like 7 or 8? scrubbed, but skins on
2 cloves of garlic, thinly sliced and a few thin slices of red onion in thin half moons sautéed in some olive oil
about 1/4 c. of earth balance, vegan butter
unsweetened almond milk
at least 1/2 c. of nutritional yeast, this really added the perfect flavor!
freshly ground sea salt & pepper
a little bit of Daiya cheddar
a tiny bit of Bacos! yah, they’re vegan!
As far as the kale goes, I sautéed about 5 cloves of thinly sliced garlic in some olive oil in a skillet over medium heat, added wet kale and tossed until it turned vibrant green. Then I added more splashes of water and covered it a few minutes to let it steam until was wilted and the bitterness subsided.