Vegan Kale, Zucchini & Tomatoes

  • 1 tablespoon oil or ¼ cup vegetable broth, for sautéing
  •  4 cups kale, washed, chopped
  •   1 cup shallots or leeks, chopped
  • 1 jalapeño, seeded, diced
  • 2 large tomatoes, roughly chopped
  •   2 small zucchini, sliced
  •   ½ teaspoon salt
  •   Freshly ground pepper, to taste
  •   Pepper sauce, to taste

In large skillet, sauté kale, shallots, and jalapeño over medium heat with oil or vegetable broth for about 3 minutes or until tender. Add tomatoes, cover and lower heat and simmer for 8 minutes.  Add zucchini, salt and pepper and cook uncovered about 5 more minutes. Taste for salt and pepper and add a couple of dashes of pepper sauce if using.


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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.