Cajun Freekeh with Kale

Freekeh is Freekeh’n delicious! This adoption of plant-based eating has introduced us to new and exciting grains, vegetables, fruits, and spices.  In this Cajun Freekeh with Kale recipe, we use Freekeh to give the dish a hearty and healthy kick.  Freekeh is a high fiber wheat product – healthy, tasty, and satiating.  We used a couple of Tofurky Andouille sausages for the spice, and they were the perfect addition to take this Freekeh and Kale dish to the next level.  Let’s jump right into this recipe so you can enjoy it too  We served ours with Creole Spice Crusted Potatoes – which also turned out perfectly, so we included that recipe as well – it’s a twofer post!

Cajun Freekeh with Kale
Course: Main Course, Side Dish
  • 1 small onion diced fine
  • 3 cloves garlic minced
  • 2 C veggie broth
  • 1 C freekeh
  • 1 bunch of kale chopped
  • 2 Tofurky Andouille Sausage Links diced
  • lemon
  • paprika
  1. In a large [3 qt] saute pan, saute onion until soft
  2. Add minced garlic and vegetable broth
  3. Pour in uncooked freekeh and bring to boil
  4. Add kale, and cook covered on low for about 20 minutes until freekeh is tender
  5. Add sausage to heat through toward the end of cooking, or microwave until hot and add at the end
  6. Squeeze the juice of half of a lemon, sprinkle liberally with paprika, and salt & pepper to taste
  7. Serve

Creole Spice Crusted Potatoes
Course: Side Dish
  • 6-8 red or gold potatoes, chopped into one-inch pieces
  • Creole seasoning We used Emeril's Essence Creole Seasoning that we made from scratch - BAM!
  • salt
  1. Preheat oven and baking sheet to 450 degrees
  2. Salt the flesh side of potatoes and let sit for a few minutes - this will draw out some moisture that will help the seasoning stick
  3. Dip/press salted potato pieces into creole seasoning to coat
  4. Carefully line preheated baking sheet with parchment paper, and set the potatoes on the parchment lined baking sheet
  5. Bake for 20-30 minutes, flipping once (carefully) halfway through
  6. Serve with a lemon aioli - (Vegenaise, lemon juice, minced garlic)

This Cajun Freekeh with Kale recipe was incredible!  Freekah will most definitely become a pantry staple in the VegInspired kitchen.  And the crusted potatoes might make an appearance more frequently in our meals – they were delicious! Please be sure to #veginspiredfoodie for your remakes.  Let us know what you think in the comments below.

Live VegInspired!



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