Vegan Tuna-less Kale Salad with Peanut Dressing (Crockpot Recipe for 4)
What Started it all:
Tuna, Kale, peanut butter, crockpot
Welcome to a delicious and easy vegan recipe that will leave you feeling full and satisfied! This recipe puts a plant-based twist on a classic tuna salad by using kale and a yummy peanut butter dressing. The best part? It’s all made in a crockpot!
Ingredients
- 1 head of kale, chopped
- 1 can of chickpeas, drained and rinsed
- 1/2 cup of shredded carrots
- 1/2 cup of diced celery
- 1/2 cup of sliced red onions
- 1/2 cup of raisins or dried cranberries
- 1/2 cup of creamy peanut butter
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
- 2 tbsp of soy sauce
- 2 tbsp of maple syrup
- 1 tbsp of Dijon mustard
- 1 tsp of garlic powder
- Salt and pepper to taste
Instructions
- In a crockpot, combine the chopped kale, chickpeas, shredded carrots, diced celery, sliced red onions, and raisins or dried cranberries.
- In a separate bowl, whisk together the peanut butter, apple cider vinegar, water, soy sauce, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
- Pour the peanut butter mixture over the kale mixture in the crockpot.
- Cook on low for 2-3 hours, stirring occasionally.
- Serve over a bed of greens or on its own. Enjoy!