Roasted Sesame-Kale (Vegan). Instructions Heat sesame oil in a large skillet or wok over medium heat. Add kale and stir until coated with oil. Place the kale on a baking tray and drizzle over the sesame and olive oils, scatter over the sesame seeds and season with sea salt and black pepper.

Place your roasted kale on serving dish + sprinkle fresh sesame seeds on top. Thanks so much for checking out this recipe. I hope you all love it. You can have Roasted Sesame-Kale (Vegan) using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roasted Sesame-Kale (Vegan)

Prepare 400 grams of Kale.
Prepare 1 clove of Garlic.
Prepare 400 grams of Genmai Udon Noodles.
Prepare 2 tbsp of Sunflour Oil.
You need 150 ml of Vegetable Stock.
Prepare 5 tbsp of Soja Sauce.
You need 2 tsp of Roasted Sesame Oil.
You need 2 tbsp of Sesame Seeds.

Comment below and let me know your thoughts! Don't forget to share the website with your friends and family♡ ANNOUNCEMENTS : ** VEGAN Bath bombs just launched inside our online store! Wash the kale and remove the main rib by holding the end of the steam and pull down with your other hand. Chop the kale into thin strips or put through a food processor.

Roasted Sesame-Kale (Vegan) step by step

Roast sesame in a pan until it smells. Rinse kale and toss dry. Remove leaves from the stems. Peel garlic and chop thinly. Cook noodles as instructed on the packaging..
In the meantime, heat oil in a big pan. Roast the kale for 5 minutes whilst stirring. Add the garlic ofter 3 minutes. Mix the stock with the soja sauce and add to the kale. Reduce the heat. Add the sesame and the sesame oil..
Drain noodles and serve with the kale..
Tipp: You can replace the Genmai Udon Noodles with regular wholemeal pasta..

Complete Idiot's Guide to Vegan Cooking by Beverly Lynn Bennett & Ray Sammartano Savory kale is quickly steam-fried with onion and garlic and then tossed with sesame seeds, hemp seeds, tamari, and toasted sesame oil to create this delicious, calcium-rich side dish. Remove the woody stems from the kale leaves either by slicing down each side with a sharp knife, or by pinching the leaf at the base and pulling out toward the tip. Stack the leaves and then slice crosswise into one inch wide strips. Wash the leaves well in a colander with cool running water. Heat the oil in a frying pan on medium-high heat.