medium | 25 min | vegan protein
(1 fancy Ingredient inactive yeast flakes)
Ingredients:
Kale pesto:
- 1 small garlic clove (bake it with the rest of the veggies)
- ¼ teaspoon sea salt
- black pepper
- 2 packed cups of kale
- 2 tablespoons lemon juice and/or spoon of zest
- ½cup olive oil or any oil
- 1/3 cup of plant based milk
- 150 ml oat milk
- 200 g butter beans
- Large handful of inactive yeast
Baked veggies
Pre-cooked Corn
Large potato
Equipment:
Blender, Oven
1’Step: Prep veggies
Cook potato – Do not pill it, leave the skin on, just clean it nicely. Slice it into smaller squares. Boil it for 10 minutes so they get a bit tender but not too much. We will cook it in the oven later.
With corn – slice it into smaller pieces and I chopped mine into 4 chunks. Be careful even precooked corn might be tricky to deal with.
When potatoes are cooked add them on the oven tray and with a help of baking paper and a glass, smash them a bit. Next, drizzle olive oil on them and spread it out. I use a silicon brush. Then add some spices and shove it to the oven for 20-25 minutes. The oven should be set to 200 degrees.
Step’3: Kale pesto
In a food processor, add kale and garlic, nutritional yeast, salt, pepper, lemon juice with olive oil and milk and process until combined. Season to taste.
4’step: Plate it
When veggies are done add it to a plate, pure the sauce on it and garnish with some extra veggies. I used sliced carrots and a bit of coriander.
Enjoy!
BAD VEGAN RECiPES 
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