Kale + Seitan + Tomato Peanut Butter Sauce = YES PLEASE

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File this one under “odd but delicious!”  While looking for something new to make with seitan, I stumbled upon Cameroon-Style Seitan and Spinach in Vegan Fire & Spice.  In the continued absence of any spinach in the fridge, I pulled out the kale again to use as a substitute.

cameroon style sauce
The sauce for this had me both wary and intrigued.  It called for sauteed onions, vegetable broth, tomato sauce (the pasta kind, not the kind in a can), cayenne, and of all things, peanut butter.  It was a bizarre combination that I couldn’t help trying.  Just a few minutes into cooking time, I was hooked.  Ingredients that had no business going together started giving off a very appealing smell as they simmered, making my whole kitchen smell like peanut butter and seitan.

cameroon style seitan and kale
This is one of those dishes where the seitan and greens get cooked separately from the sauce and are added in later.  The kale was already blanched, so I just squeezed the water out and chopped in up a bit.  Heating everything up together at the end helped blend the flavors–and boy what flavors they were!

cameroon setian and kale 01
I served this with a little couscous and wow.  Another amazing dish from the mind of Robin Robertson.  The peanut butter didn’t lend a peanutty flavor at all.  I can’t really describe how it did taste, but it was delicious.  There was something about the combination of hot seasonings and the peanut butter that made it all work.  And since I already love just about anything with peanut butter in the sauce, there was probably no reason to be wary at the outset.

The kale worked out so well that I’m not sure I would want to try this with spinach.  It doesn’t seem like the relative sweetness of the spinach would do anything to improve the dish, although I’m open for giving it a shot when spinach is in season around here.

cameroon seitan kale 02
Question for the comments: What’s the weirdest flavor combination you’ve ever had, and was it good?


About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She has been a member of the Rensselaer County Regional Chamber of Commerce since August 2017. When she’s not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.

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  1. Michelle  March 30, 2011

    I wish I were daring enough to try this!! I would have read the recipe and went…. Uhhh no. I’m not the bravest eater, but that looks amazing!! I have no daring stories to tell sadly xD

  2. Brittany  April 1, 2011

    I never use seitan!! I really, really, really need to though!! Is it pretty easy to use?

    • Sam  April 1, 2011

      It is! It’s also very easy to make. Comes together quickly, and it browns up in about 10 minutes when sauteeing. It’s also good in stir fries and fried rice!


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