I shared 3 easy and delicious recipes (that don’t suck!) using kale! Click on the thumbnail below to watch the video, and don’t forget to scroll down for the written recipes!
Today, I’m gonna show you guys three recipes for kale, and I promise you, they don’t suck! (LOL!)
Kale is one of the healthiest and one of the most nutritious plant foods in existence, but I totally get it that you’re finding it difficult to incorporate it into your diet in ways other than eating a kale salad! Although kale is more often found in salad recipes, there’s actually more than one way to incorporate kale into your favourite vegan recipes.
If you want to learn how to make these recipes, watch the video above to see how I made them but don’t forget to check out the written recipes down below! 🙂
Let’s get started!
Sauteed Garlic Kale
This is a pretty simple and straightforward recipe that you can whip up in less than 15 minutes (maybe even 10!). I like to have this with rice but you can have it as a side to anything or as a warm, cooked salad. It’s easy, it’s simple, and I’m telling you, the garlic really makes this taste so good!
Ingredients (no measurements, please adjust to your own liking):
- A bunch of kale, washed & chopped
- Edamame beans
- Garlic, minced
- Soy sauce or tamari
- Rice vinegar
- Agave nectar (or any sweetener of your choice)
- Sesame oil
- Roasted sesame seeds (for garnish)
- Wash the kale before chopping into smaller pieces (I included the stems in this recipe, but you may remove them if you like).
- Add a little bit of oil to a frying pan before adding in the edamame beans. Let it cook for a few minutes.
- Add in some minced garlic (you can add as little or as much as you like) and the chopped kale. Allow to cook for a few minutes.
- Cover the frying pan to allow the kale to steam for a bit (you’ll know the kale is cooked when it becomes a really nice, vibrant green color).
- Remove the frying pan lid and add in the soy sauce (or tamari), rice vinegar, and agave nectar.
- Once everything is cooked, add in a little bit of sesame oil for that delicious savoury flavour. Top with sesame seeds (optional).
Scrambled Tofu and Kale
A mixture of nutrients, texture, and flavour! This is a classic vegan recipe infused with the nutritional benefits of kale. It’s a really colourful recipe, which makes it much more interesting!
Ingredients (again, no measurements… eyeballing works great!):
- A bunch of kale
- Vegan butter (or oil)
- Extra-firm tofu (you can use other kinds of tofu)
- Scrambled tofu seasoning (my own special concoction & mixture of different spices – this includes cumin, turmeric, garlic powder, onion powder, chili powder and nutritional yeast)
- Tomatoes, chopped
- Ketchup or sriracha (or your choice of sauce)
- Chop the kale into smaller pieces.
- Add vegan butter (or regular oil) onto a heated frying pan.
- Crumble up tofu onto the frying pan and cook well.
- Add in scrambled tofu seasoning and mix well. (NOTE: I have a video where I talked about scrambled tofu seasoning, but I’ll probably make a separate video on the seasoning)
- Add in the chopped kale and chopped tomatoes.
- Add salt and pepper to taste and top with your favourite sauce.
Kale & Lemon Aglio e Olio
This lemony garlic & oil-based pasta recipe is so tasty and delicious yet so simple to make! I actually made an aglio e olio pasta recipe a while back, but I changed up a few things with this recipe to make it a little bit healthier (apart from using kale!)
One thing I’d like to do differently in the future is to not put kale in first before the pasta. The kale kind of soaked up all the olive oil, which defeated the purpose of having an oil-based pasta.
- 1 serving pasta (I used spaghetti)
- 3-5 cloves garlic
- 3 tbsp olive oil
- Handful of kale, washed & chopped
- Juice of ½ lemon (or more if desired)
- Salt & pepper to taste
- Cashew parmesan (made using mixing together cashew, garlic powder, nutritional yeast, and salt) – recipe here
- Cook pasta according to package instructions.
- Slice garlic into thin pieces.
- In a separate pan, heat up 2 tbsp of olive oil and add the sliced garlic. Keep stirring and be careful not to let the garlic burn!
- Once the garlic is cooked, add in the pasta and mix well together.
- Stir in the chopped kale and mix well until kale is cooked to a nice bright green colour.
- Add in lemon juice, salt & pepper and mix well. Turn the heat off and add in one more tbsp of olive oil.
- At this point, feel free to add more flavouring ingredients, if needed, according to your taste.
- Sprinkle some cashew parmesan on top (check out the link here for the recipe!).