Going vegan really did a lot of good things for me, I wrote about them before. One of the biggest benefits is that I have more variety in my food. I even tried foods I didn’t like as a child, like red beets and cooked multiple recipes with them.


Now it time to try another food I never liked was kale. I don’t even know why I didn’t like it. So actually I didn’t have an excuse not to try it. I could have made a typical Dutch dish with it and turn in into mash, but I thought: maybe it’s better to try to vegetable in a pure form. So without potatoes (ok, I made potatoes with it, but I cooked them and baked them.). And since sauce is always good. I made a spice tomato sauce to go with the kale.

I really liked it. There is only one vegetable on the ‘don’t like it’-list: Brussels sprouts and I’m planning to tackle that food as well in the next few weeks. Really growing up now 😛

What do you need? (2 servings) kalespicytempeh1

  • 150 gr. tempeh
  • garlic
  • 1-2 tablespoons of Sriracha
  • 2 small cans of tomato puree (68 gr.)
  • 150-200 ml. of water
  • oregano
  • 1/2 teaspoon of liquid smoke
  • pepper
  • 5 ml. of agave
  • 500 gr. of kale

Mix the garlic, Sriracha, tomato puree, water, oregano, liquid smoke, pepper and agave.


Boil the kale in a pan until it shrunk down. Fry the tempeh in a little bit of oil


Drain the kale and heat up a little bit more oil in a deep frying pan and bake the kale until it’s gets a bite. When the tempeh is starting to turn brown around the edges, add the tomato sauce and let it warm and cover te tempeh.


Put the kale on a plate and cover with the tempeh.