Description

This week on the show, we talk about beefy vegan potato casserole, our favorite sandwiches from Candler Park Market, and eat Incogmeato Chik’n Tenders.

Links and things:

• The chocolate Dave got was from Xocolatl, a chocolate shop inside of Krog Street Market in Atlanta.
• Bush frontman Gavin Rossdale shared a vegan version of his family's bolognese recipe, and it looks good!
• This week's new recipe is a spin on my loaded baked potato casserole.
• Impossible Foods is now certified to be served in school cafeterias. 
• The sandwich spot we talked about is The Deli and Candler Park Market. They'll sub tofu for meat on any sandwich.

How to make the casserole:

• Dice up 4-5 red potatoes, 1 sweet onion, and 1 bell peppers.
• Spray with oil, sprinkled with lots of garlic powder, and air fried at 400° F for 20-25 minutes, shaking every 5 minutes.
• Steam 8 cups of baby kale in the microwave and then thawed the vegan ground beef in the microwave, then tossed those with the cooked potato mixture in a greased 9x12" pan.
• Cover with vegan cheddar and baked for 30 minutes at 350° F.

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