April 22, 2019

Rainbow Chard with Vegan Honey Mustard Dressing

Rainbow Chard with Vegan Honey Mustard Dressing is a great way to eat all the colors of the rainbow. A quick and tasty plant-based dish.

A couple weeks ago I went to the farmers market and found this BEAUTIFUL rainbow Swiss chard. I wasn't planning on buying chard, but it was so gorgeous that I couldn't resist. I mean seriously, look at it.

Wow, God's creation is soo good. He even made vegetables look beautiful. I am constantly amazed by Him. He just shows up in the little places. Like on a Saturday morning at the farmers market. I wasn't looking for Him but He there He was. I had no recipe planned, but I knew I could make something delicious with this gift God gave me. So I bought a bunch.

When I got back to my apartment, I started brainstorming. Chard is similar to spinach or kale, so I decided to sauté it. Normally, I just chop some onions and garlic to add some flavor to my greens, but I felt like mixing it up. So I created a sauce.

I'm a huge fan of using ingredients that I already have. I don't want to go to the store just to buy some random ingredient that I will only use for one recipe. So I looked through my kitchen to figure out what I could whip up. I saw some Dijon mustard in my fridge and decided to try my hand at a mustard dressing

Vegan Honey Mustard

Since mustard can be pretty strong I decided to create a Vegan Honey Mustard Dressing. One problem: honey isn't vegan. I consider myself plant-based, but even within the plant-based community there's a lot of debate about honey. Some say it's okay others say it isn't. I don't want to into all of that. Personally, I don't eat honey. I use date syrup as my sweetener of choice. So I'm using date syrup to create Vegan Honey Mustard Dressing. Problem solved.

To make this Vegan Honey Mustard Dressing, we'll mix Dijon mustard, date syrup, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and pepper. I find the most effective method is to dump all the ingredients into a mason jar and shake the jar until the ingredients are combined.

Rainbow Chard with Vegan Honey Mustard Dressing

Rainbow Chard

Then we'll cook the chard. You may not know that, along with the leaves, the stems are completely edible. That's a good thing! We get to eat the beautiful rainbow of colors. More colors = more antioxidants.

Because the stems are crunchier than the leaves, we'll cook these first.  
Chop the stems off the leaves and dice them. Sauté them in a nonstick pan with a couple tablespoons of veggie broth.

Meanwhile, chop the chard leaves into smaller pieces. Then after 5 minutes or so, add them into the pan with the stems. Cook for another 5 minutes until tender.

To serve, place the chard on a plate and drizzle with the vegan honey mustard dressing. Enjoy!

Recipe Prayer

Jesus thank you for beautiful colors. Thank you for showing up when we aren't looking. Thank you for being there for the small moments. Amen.

Rainbow Chard with Vegan Honey Mustard Dressing

Rainbow Chard with Vegan Honey Mustard Dressing is a great way to eat all the colors of the rainbow. A quick and tasty plant-based dish.















Vegan Honey Mustard Dressing

  • 1/4 Cup Dijon Mustard
  • 3 Tablespoons Date Syrup
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper

Rainbow Chard

  • 1 Bunch Rainbow Chard
  • 1/4 Cup Vegetable Broth use as needed


Vegan Honey Mustard Dressing

  1. Mix all the dressing ingredients until combined.

Rainbow Chard

  1. Dice the stems of the chard. Saute them in a nonstick pan on medium heat for about 5 minutes. Use a couple tablespoons of vegetable broth to keep them from sticking.
  2. Meanwhile, slice the leaves into smaller pieces. After the stems have cooked for 5 minutes, add in the leaves. Cover and cook 5 minutes more. Add more vegetable broth if the chard starts to stick.
  3. Remove from the heat. Plate, and drizzle with Vegan Honey Mustard Dressing. Enjoy!

Recipe Notes

The recipe makes more Vegan Honey Mustard Dressing than is needed for one bunch of chard. Keep leftover dressing in the fridge.

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography