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Kale Seitan!

Kale Seitan!

Okay, we’ve all heard variations of “Hail Seitan” since we went vegan, right? It was one of our first designs back when we had a t-shirt company in the 1990s. Oh, man, we were so cute! The other day, the words “kale seitan” popped out of my mouth (these things happen!) and with October upon us, it occured to me we needed a recipe to get into the spirit of the Halloween season. Because seitan, a.k.a., wheat gluten, beats my stomach up from the inside (that is the technical medical term for it), I have provided this quick, easy and savory recipe with the assurances from my boys that it tastes delicious, but made a tofu version for myself. (I used the same amount of super firm tofu and cooked it in the same way as the seitan.) Of course you could always sub with tempeh, chickpeas or whatever you like. If you really want to summon the Prince of Darkness to your vegan table and your tummy won’t revolt because of it, though, give the seitan version a try. I used Upton’s Naturals Italian-style seitan and was assured it was a delight but the traditional would work just as well. I love this Chicago-based company.

And don’t forget to say, “KALE SEITAN” in your most guttural voice when invoking the Dark Prince. It never gets old. Trust me...
Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Kale Seitan!

˝ tablespoon toasted sesame oil, plus additional for serving (optional)
1 tablespoon ginger, minced
1 red Thai red pepper, seeded and diced
1 bunch scallions, sliced, reserving green tops for serving
2 tablespoons low-sodium tamari, divided
3 - 4 cloves garlic, minced
1 bell pepper, seeded and sliced
(whatever color or colors you like)
1 lb. seitan, thinly sliced
(or preferred vegan protein)
1 bunch kale, de-stemmed and slivered
1 tablespoon rice wine vinegar
4 tablespoons sesame seeds
Prepared rice or other grains for serving

Heat a large skillet over medium-high for a minute. Add the oil and heat another minute.

Add the ginger, Thai pepper and scallions, sauteing for three minutes.

Add 1 tablespoon of the tamar, and the garlic, bell pepper and seitan. Sauté for three minutes, and add the kale and additional 1 tablespoon of tamari. Cook for about three more minutes, or until the kale is softened. Turn off the heat and mix in the vinegar.

Serve over rice with sesame seeds, reserved diced scallion tops and a little splash of sesame oil for maximum flavor.

If you decide to use tofu instead of seitan, it will look more like this:

Kale Tofu!

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