Rumbledethumps (plant-based, gluten-free)
This is a fun Scottish way to use up leftover mashed potatoes. You mix them with other veggies and bake them in the oven with (vegan) cheese.The result is leftovers that are even better than the original meal!For today's inspiration, here is a poem by Thich Nhat Hanh that is posted next to my bed so it's the first thing I look at when I get up in the morning:"Waking up this morning, I smileTwenty-four brand new hours before meI vow to live mindfully in every momentAnd look upon all beings with eyes of compassion."I love the beautiful reminder that this is a fresh day to begin anew.May you find many mindful, compassionate moments in your 24 hours today.
- 5-6 potatoes, chopped, boiled and mashed (or leftover mashed potatoes)
- 1 turnip, peeled, chopped, boiled and mashed
- 1 Tbsp vegan butter or margarine
- ½ head cabbage, chopped
- 1 bunch kale, chopped
- 1 cup your favorite vegan melty cheese (mozzarella, cheddar, etc)
- ½ cup vegan parmesan to sprinkle over the top
- Mix the mashed potato and turnip together in a large bowl.
- In a large pan, heat the vegan butter over medium-high heat. Add the cabbage, mix well, and cook until wilted, about 5 minutes. Then mix in the kale and cook for another 2 minutes.
- Mix the cabbage and kale mixture into the potato and turnip mixture. Stir in the melty vegan cheese here, and taste to adjust for salt and pepper.
- Turn the whole mixture out into a greased 9 x 13" casserole dish. Sprinkle the top with vegan parmesan. Cover with aluminum foil and bake at 350F for about 30 minutes, then 5 more minutes uncovered – until it is warmed through and a bit crispy on top.
- Enjoy hot on its own, or with gravy, tofu, or any other dish you are making for dinner.
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love!
2 thoughts on “Rumbledethumps (plant-based, gluten-free)”
Instagram comment from Nicola: This is inspiring and looks simple and yummy – thank you!
So good! 🙂