Are you a kale lover looking for some delicious and nutritious ways to incorporate this superfood into your diet? Look no further! As one of the most nutrient-dense leafy greens out there, kale is a great addition to many dishes. And lucky for us, it’s also incredibly versatile. From hearty soups to crunchy salads, creamy sauces to savory stir-fries, we’ve got 18 mouthwatering vegan kale recipes that are sure to satisfy your cravings and nourish your body.
Whether you’re a seasoned vegan or just looking to add some plant-based meals to your repertoire, these recipes showcase the best of what kale has to offer. From comforting bowl meals to flavorful dressings and toppings, we’ve got something for everyone. So go ahead, get creative in the kitchen, and enjoy the many benefits of this amazing green!
Creamy Vegan Kale and White Bean Soup
A hearty and comforting soup that’s perfect for a chilly evening. This creamy vegan delight combines the earthy flavors of kale and cannellini beans with a rich and creamy texture.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 1 can (15 ounces) of cannellini beans, drained and rinsed
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 cup of non-dairy milk (such as soy or almond)
– 1 teaspoon of dried thyme
– Salt and pepper to taste
– 2 tablespoons of nutritional yeast (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale, vegetable broth, non-dairy milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the kale is tender.
5. Stir in the cannellini beans and nutritional yeast (if using). Simmer for an additional 2-3 minutes.
6. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Garlicky Sautéed Kale with Lemon and Tahini
This recipe brings together the nutritional powerhouse of kale with the creamy richness of tahini, all tied together with a zesty lemon flavor. A perfect side dish or addition to your favorite grain bowl.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 3 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chopped kale in batches, if necessary, cooking until wilted and tender (about 5 minutes).
4. Stir in the tahini and lemon juice until well combined.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a squeeze of additional lemon juice if desired.
Cooking Time: 10-12 minutes
Vegan Kale and Quinoa Stuffed Peppers
A nutritious and flavorful twist on traditional stuffed peppers, this recipe combines the earthy sweetness of quinoa with the nutritional powerhouse of kale and a hint of spice.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup vegan cheddar cheese shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine quinoa, kale, onion, garlic, olive oil, smoked paprika, salt, and pepper.
3. Stuff each bell pepper with the quinoa-kale mixture, filling to the top.
4. Place peppers on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until bell peppers are tender.
6. If using vegan cheese, sprinkle on top of peppers during the last 5 minutes of baking.
Cooking Time: 25-30 minutes
Crispy Baked Kale Chips with Nutritional Yeast
Transform kale into a crispy, cheesy snack that’s packed with nutrients! This recipe combines the earthy flavor of kale with the nutty taste of nutritional yeast, creating a delicious and addictive treat.
Ingredients:
– 2 cups curly kale leaves, stems removed
– 1/4 cup nutritional yeast
– 2 tbsp olive oil
– Salt, to taste
– Optional: garlic powder or paprika for added flavor
Instructions:
1. Preheat oven to 250°F (120°C).
2. Rinse kale leaves and dry with a paper towel.
3. In a bowl, toss kale with olive oil, nutritional yeast, and salt until evenly coated.
4. Line a baking sheet with parchment paper or a silicone mat. Arrange kale leaves in a single layer, leaving some space between each piece.
5. Bake for 10-12 minutes or until crispy, flipping halfway through.
6. Remove from oven and let cool completely before serving.
Cooking Time: 20-24 minutes
Spicy Kale and Sweet Potato Curry
This vegan curry recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, all wrapped up in a spicy and aromatic sauce. Perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of curly kale, stems removed and chopped
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can of coconut milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with a pinch of salt and roast for 20-25 minutes, or until tender.
2. In a large pan, heat some oil over medium heat. Add onion and cook until translucent, about 5 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add roasted sweet potatoes, kale, and coconut milk to the pan. Season with salt and pepper to taste. Simmer for 10-15 minutes or until the kale is tender.
5. Serve hot over rice or with naan bread.
Cooking Time: 40-50 minutes
Vegan Kale Pesto Pasta with Sun-Dried Tomatoes
A creamy, flavorful, and nutritious pasta dish that combines the best of plant-based ingredients. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz vegan pasta (such as spaghetti or linguine)
– 2 cups curly kale leaves
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup vegan pesto sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese substitute (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a food processor or blender, combine kale leaves, sun-dried tomatoes, and pesto sauce. Process until smooth and creamy.
3. Heat olive oil in a large skillet over medium heat. Add the kale mixture and cook for 2-3 minutes, stirring occasionally.
4. Combine cooked pasta with the kale mixture and stir to combine. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese substitute if desired.
Cooking Time: 15-20 minutes
Kale and Chickpea Coconut Stew
This comforting stew is a flavorful blend of nutrient-rich kale, creamy coconut milk, and protein-packed chickpeas. Perfect for a chilly evening or a quick lunch option.
Ingredients:
– 1 bunch curly kale, stems removed and discarded, leaves chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium cloves garlic, minced
– 1 medium onion, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can full-fat coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onion, garlic, and spices in a little oil until softened.
2. Add chopped kale and cook until wilted, about 5 minutes.
3. Stir in chickpeas and coconut milk. Season with salt and pepper to taste.
4. Simmer stew for 15-20 minutes or until heated through.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Roasted Butternut Squash and Kale Salad
A sweet and savory salad that combines the natural sweetness of roasted butternut squash with the earthy flavor of curly kale. Perfect for a healthy and delicious side dish or light lunch.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. In a large bowl, massage the kale leaves with your hands to soften them.
6. Add the roasted squash to the kale and toss to combine. If using feta cheese, crumble it over the top.
7. Serve warm or at room temperature.
Cooking Time: 45 minutes
Vegan Kale and Mushroom Stir-Fry
This quick and flavorful stir-fry is a great way to get your daily dose of greens and protein-packed mushrooms. Perfect for a weeknight dinner or lunch prep, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 bunch kale, stems removed and chopped
– 1 cup cremini mushrooms, sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce (make sure it’s vegan)
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the kale and cook until it’s wilted and tender, about 2-3 minutes.
5. Stir in the soy sauce and season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Lentil and Kale Vegan Shepherd’s Pie
A hearty, plant-based twist on a classic comfort food dish. This vegan shepherd’s pie is packed with nutritious lentils and kale, making it a perfect option for a cozy night in.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups kale, stems removed and chopped
– 1 teaspoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup vegan mashed potatoes (such as russet or sweet potatoes)
– Optional: nutritional yeast for a cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions. Drain and set aside.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened. Add kale; cook until wilted.
4. Stir in tomato paste and thyme. Season with salt and pepper.
5. In a 9×13 inch baking dish, create a layer of the lentil mixture. Top with mashed potatoes.
6. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 35-40 minutes
Kale and Avocado Green Smoothie Bowl
Get ready to start your day with a nutrient-packed green smoothie bowl that’s both refreshing and filling! This recipe combines the earthy flavor of kale, creamy avocado, and tangy citrus for a deliciously healthy breakfast or snack.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 ripe avocado, peeled and pitted
– 1/2 cup frozen pineapple chunks
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (as needed)
– Toppings: sliced almonds, shredded coconut, diced mango, or chia seeds
Instructions:
1. Add kale, avocado, pineapple, and almond milk to a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Add honey and blend until well combined.
4. Taste and adjust sweetness if desired.
5. Pour into a bowl and top with your favorite toppings.
Cooking Time: None! This recipe is ready in just 2-3 minutes of blending time.
Enjoy your nutrient-rich green smoothie bowl, packed with vitamins, minerals, and healthy fats to fuel your day!
Vegan Kale Caesar Salad with Crunchy Croutons
Elevate your salad game with this creamy, crunchy, and satisfying vegan kale Caesar salad featuring homemade croutons. Perfect for a quick lunch or dinner.
Ingredients:
• 2 cups curly kale, stems removed and discarded
• 1/2 cup vegan Caesar dressing (homemade or store-bought)
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup whole wheat bread, cubed (for croutons)
• 1 tablespoon olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, massage kale with lemon juice, garlic powder, salt, and black pepper until tender.
3. In a small bowl, whisk together vegan Caesar dressing and 2 tablespoons of water.
4. Add the dressing mixture to the kale and toss until well coated.
5. Spread bread cubes on a baking sheet and drizzle with olive oil. Bake for 10-12 minutes or until crispy.
6. Combine the croutons with the salad, tossing gently.
7. Serve immediately.
Cooking Time: 15-18 minutes
Kale and Black Bean Vegan Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the earthy sweetness of kale with the savory goodness of black beans. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 1 can of black beans, drained and rinsed
– 1/2 red onion, diced
– 1 clove of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: avocado, salsa, sliced radishes, cilantro
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Add the black beans, diced onion, and minced garlic to the skillet. Cook for an additional 2-3 minutes.
4. Season with cumin, salt, and pepper to taste.
5. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the kale-black bean mixture onto the tortillas and adding your desired toppings.
Cooking Time: 15-20 minutes
Smoky Kale and Sweet Corn Chowder
This hearty chowder combines the natural sweetness of corn with the smoky depth of kale, all in a comforting and creamy broth. Perfect for a chilly evening or as a satisfying lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups kale stems removed and chopped
– 1 cup frozen corn kernels
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup heavy cream (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add kale and cook until wilted, about 5 minutes.
3. Stir in corn kernels, vegetable broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. If desired, stir in heavy cream to thicken slightly. Serve hot.
Cooking Time: 25-30 minutes
Vegan Kale and Walnut Stuffed Mushrooms
Elevate your plant-based game with this flavorful and nutritious recipe that combines the earthiness of mushrooms, the crunch of walnuts, and the depth of kale. Perfect as a side dish or main course.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stemmed
– 1 cup chopped kale leaves
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1 tablespoon nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. In a bowl, combine the cooked kale, chopped walnuts, garlic, lemon juice, salt, and pepper. Mix well.
4. Stuff each mushroom cap with the kale-walnut mixture, dividing it evenly among the mushrooms.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Kale and Apple Salad with Maple Dijon Dressing
A sweet and tangy twist on the classic salad, this recipe combines the earthiness of kale with the crunch of apples, all tied together with a rich maple dijon dressing.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 large apple, cored and diced (such as Granny Smith or Honeycrisp)
– 2 tablespoons olive oil
– 1 tablespoon pure maple syrup
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help soften the fibers.
2. Add the diced apple to the bowl and toss to combine.
3. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth.
4. Pour the dressing over the kale and apple mixture, and toss to coat.
5. Serve immediately, garnished with additional apple slices or chopped nuts if desired.
Cooking Time: 10 minutes
Vegan Kale and Spinach Lasagna
Vegan Kale and Spinach Lasagna: A flavorful and nutritious plant-based twist on the classic Italian dish!
Ingredients:
– 8-10 lasagna noodles
– 2 cups vegan ricotta cheese (made with tofu or cashew cream)
– 1 cup frozen kale, thawed and chopped
– 1 cup fresh spinach leaves, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 tsp dried basil
– Salt and pepper to taste
– Vegan mozzarella shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, kale, spinach, onion, garlic, and marinara sauce. Season with basil, salt, and pepper.
4. Assemble the lasagna by spreading a layer of the cheese mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Repeat step 4 two more times, finishing with a layer of marinara sauce.
6. Top with vegan mozzarella shreds (if using) and bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Enjoy your delicious Vegan Kale and Spinach Lasagna!
Kale and Lentil Vegan Meatballs
Transform your meal routine with these wholesome, flavorful kale and lentil vegan meatballs, perfect for pasta dishes, subs, or as an appetizer. This recipe combines the earthy taste of lentils with the nutty flavor of kale, resulting in a satisfyingly savory treat.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup chopped kale, stems removed
– 1/4 cup rolled oats
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon tomato paste
– Salt and pepper to taste
– 1 egg replacement (e.g., flaxseed or chia seeds)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine lentils, kale, oats, nutritional yeast, olive oil, onion, garlic, tomato paste, salt, and pepper. Mix well.
3. Use your hands or a spoon to shape mixture into small meatballs (about 1 1/2 inches in diameter). Place on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes or until lightly browned.
5. Serve warm with your favorite sauce or marinara.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a world of flavors with these 18 delicious vegan kale recipes! From creamy soups and savory stir-fries to crunchy salads and indulgent lasagnas, there’s something for every taste bud. Discover how to make vibrant dishes like garlicky sautéed kale with lemon and tahini, crispy baked kale chips with nutritional yeast, and spicy kale and sweet potato curry. With a range of textures and flavors, these recipes are perfect for vegan foodies and non-vegans alike looking to incorporate more nutrients into their meals.
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