Vegan sweet potato mash with kale chips and caramelized onions

Ingredients for 4 servings:

• 1 large sweet potato(s)
• 6 potatoes
• 3 carrots
• some parsley
• some nutmeg
• salt and pepper
• Paprika powder
• 2 onions
• 100 g smoked tofu
• 2 tbsp, levelled sugar
• 200 g kale
• olive oil
• Sunflower oil
• 1 shot of soy cream (Soy Cream Cuisine) or other plant-based cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the kale thoroughly, remove the stalk, and cut the leaves into bite-sized pieces—not too small, as the kale will shrink considerably. Dry the leaves thoroughly, either using a salad spinner or by hand with a terry cloth towel. For the marinade, mix 10 ml of olive oil with a pinch of salt and paprika and drizzle over the leaves. Bake the kale on a baking sheet lined with baking paper in a preheated oven at 130°C (top/bottom heat) for 40 minutes. Meanwhile, peel the potatoes, sweet potato, and carrot and cook in a little salted water. Drain the water, mash the vegetables with a dash of plant-based cream, and season lightly with salt, pepper, and nutmeg. Cut the onions into strips or rings and fry them in a little sunflower oil until translucent. Finely dice the smoked tofu and add it to the pan. Everything should be well browned before adding the sugar and allowing the ingredients to caramelize. When serving, sprinkle the caramelized onions over the puree and serve with the chips.