Vegan Kale with Peanut Dressing

  •  1 large bunch kale, large spines removed
  • 2 carrots, peeled, julienned
  • 3 tablespoons natural peanut butter, creamy or crunchy
  •   ¼ cup warm water
  •   2 tablespoons soy sauce or tamari 
  •   1 tablespoon chili sauce or ketchup
  •   ½ teaspoon red pepper flakes
  •   1 teaspoon agave nectar or sugar 
  •   2-4 cups brown rice, cooked
  •   ½ cup green onions, slivered and chopped for topping 

Wash kale in a sink filled with fresh water to ensure all sand and dirt is removed. Drain. Remove large spines. Steam kale and carrots for 5 minutes. While the kale and carrots are cooking, mix peanut butter, water, soy sauce, chili sauce, red pepper flakes, and agave nectar together in small bowl. Place kale and carrots in a bowl. Pour sauce over and toss. Serve over brown rice and top with green onions.


Buy natural peanut butter without added sugar and salt.

Julienne means simply cutting vegetables into matchstick like shapes.


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.