Think vegans have boring food? Then you haven’t tried this smoky kale and chickpea with miso peanut drizzle! Wow, that was a mouthful to say. This recipe comes from our savory vegan series, is low cost and you guessed it…gluten-free! If you like this recipe, you’ll also like our Vegan Tamarind Miso Soup Recipe!
- FOR THE DRIZZLE
- ⅓ cup natural peanut butter
- 1 tbsp red miso, more if needed
- Juice from 1 lemon (2 tbsp)
- 2 tsp toasted sesame oil
- 2 tsp agave nectar or brown rice syrup
- 2½ tbsp chopped scallions
- 1 clove garlic, minced
- 1 tbsp brown rice vinegar or seasoned rice vinegar
- ⅓ cup water, more if needed
- FOR THE KALE AND ’PEAS
- 2 tsp sesame oil
- 1 small red onion, chopped
- 1½ cups cooked chickpeas
- 2 large cloves garlic, minced (to taste)
- ½ tsp smoked sea salt
- ½ tsp smoked paprika
- ¼ tsp chipotle powder
- 1 large bunch kale (about 14 oz), ribs removed, washed and chopped
- To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender.
- Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
- To make the kale and ‘peas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet.
- Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching.
- Add the kale and cook until wilted, about 2 minutes.
- Serve with potatoes on the side, and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.
Amount Per Serving: Calories: 509Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 9mgSodium: 613mgCarbohydrates: 68gFiber: 12gSugar: 27gProtein: 18g