Can sauteed kale and carrot with a tahini sauce [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make sauteed kale and carrot with a tahini sauce [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is sauteed kale and carrot with a tahini sauce [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does sauteed kale and carrot with a tahini sauce [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Sauteed Kale and Carrot With a Tahini Sauce
[Vegan]

AC By: Aine Carlin

Author Bio

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland,... Read More

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Sauteed Kale and Carrot With a Tahini Sauce [Vegan]

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With something so perfect in its simplicity, I tend not to mess about with it too much. Here, the grated carrot and tahini sauce are just enough to compliment the kale without overpowering it. Tahini sauce is bloody gorgeous, in my humble opinion, and I can’t believe it’s been this long... Read More

Ingredients You Need for Sauteed Kale and Carrot With a Tahini Sauce [Vegan]

2-3 cups chopped kale
2 carrots
1 tbsp coconut oil
2 tbsp umeboshi plum vinegar
1 tbsp soy sauce/shoyu or tamari
1 tbsp sesame oil
1 tbsp sesame seeds
¼ cup ‘nooch’ (nutritional yeast)

For the Tahini Sauce:

1 tbsp tahini
1 tsp pink himalayan salt (or rock salt)
Juice ½ lemon
1 tsp umeboshi plum vinegar
2 tbsp filtered water

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How to Prepare Sauteed Kale and Carrot With a Tahini Sauce [Vegan]

Heat the coconut oil in a frying pan.
Grate the carrot and add to pan. Stir fry on a medium heat for several minutes. Add the kale and allow to wilt a little before adding the plum vinegar and soy sauce. Stir to incorporate the carrot and kale.
Whilst the kale is wilting further make the tahini sauce. Place the tahini in a bowl along with the salt and lemon juice and mix or whisk until it thoroughly combined. It may seize up, that’s fine, it will become creamy again after adding the water. Next add the plum vinegar and water and stir until creamy and smooth. Set aside.
When the kale has sufficiently wilted, drizzle over the sesame oil and stir through. Sprinkle over the nooch and sesame seeds and stir once more.
Serve the stir fry over freshly boiled brown rice (add a star anise to the pot for beautifully aromatic rice) and top with the tahini sauce. I like to drizzle over a small of sauce initially and add more as I’m eating.
Bon appetit!