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Charred Kale with Seitan and Oranges

Whether your guests are carnivores, vegans, or somewhere in between, this recipe satisfies all.


8 oz. seitan*

8 sticks of lemongrass, 3” segments

8 leaves of Ready-Set-Serve Washed & Trimmed Green Kale

3 Tbsp. sesame oil

2 Tbsp. extra virgin olive oil

3 Tbsp. low-sodium soy sauce

3 Tbsp. rice wine vinegar

1 Tbsp. RSS Peeled Garlic, chopped

1/2 tsp. ginger root, minced

1 Tbsp. shallots, chopped

2 tsp. black sesame seeds

1 cup Mandarin orange segments


Preheat grill to high. Trim stems off kale leaves; reserve. Mold 1 oz. of seitan onto each of the lemongrass segments (should look like a small drumstick).

Place the next seven ingredients in a food processor and puree until smooth. Brush seitan drumsticks and kale leaves with this puree.

Grill kale leaves for approximately one minute on each side or until they are charred in spots. Leave seitan on the grill until browned, approximately two to three minutes each side.

Remove all from grill and place on a platter. Garnish with black sesame seeds and Mandarin orange segments.

*Seitan is also called “wheat meat” because it is made from wheat gluten. Similar in look and texture to real meat, it’s an excellent source of protein for many vegetarians and vegans. It can be found in most Asian and organic grocery stores.