Are you looking for ways to incorporate more greens into your diet? Look no further! Kale is one of the most nutritious leafy greens out there, packed with vitamins, minerals, and antioxidants. And the best part? It’s incredibly versatile and can be used in a wide variety of dishes, from savory pasta sauces to sweet smoothies.
In this article, we’ll be sharing 20 delicious vegan kale recipes that are perfect for every meal of the day. Whether you’re in the mood for something comforting and hearty or light and refreshing, we’ve got you covered. From classic salads to innovative stir-fries, these recipes showcase the best of what kale has to offer.
Creamy Vegan Kale Pasta
Transform your pasta game with this rich and creamy vegan kale recipe that’s perfect for a cozy night in.
Ingredients:
– 8 oz pasta of your choice (e.g. penne, linguine)
– 2 cups curly kale, stems removed and chopped
– 1/4 cup unsalted cashews
– 1/4 cup nutritional yeast
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a blender or food processor, combine cashews, nutritional yeast, garlic, and 1/4 cup water. Blend until smooth and creamy.
3. Heat olive oil in a large skillet over medium heat. Add chopped kale and cook until wilted, about 5 minutes.
4. Add the creamy sauce to the skillet with the kale. Stir to combine and adjust seasoning as needed.
5. Combine cooked pasta and kale mixture. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Kale and Quinoa Power Bowl
This nutritious bowl combines the earthy flavors of kale and quinoa with a tangy lemon-tahini dressing, topped with crunchy pomegranate seeds and savory roasted sweet potatoes. A perfect meal for a busy day when you need a boost!
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 medium sweet potato, peeled and cubed
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Pomegranate seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potato cubes for 20-25 minutes or until tender.
3. In a large bowl, massage chopped kale with lemon juice, garlic, and salt until wilted.
4. In a small bowl, whisk together tahini and 1 tablespoon water until smooth.
5. Assemble the bowls by placing quinoa at the base, followed by roasted sweet potato, wilted kale, and pomegranate seeds.
6. Drizzle with remaining lemon-tahini dressing.
Cooking Time: 30-40 minutes
Vegan Kale Caesar Salad
Elevate your salad game with this creamy vegan take on the classic Caesar. This flavorful and nutritious recipe combines the power of kale, garlic, and lemon to create a dish that’s both satisfying and healthy.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup vegan Caesar dressing (homemade or store-bought)
– 1/4 cup chopped fresh parsley
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/2 cup crispy croutons (homemade or store-bought)
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 5 minutes to help soften them.
2. Add the Caesar dressing, parsley, nutritional yeast, lemon juice, and garlic to the bowl. Toss until the kale is well coated.
3. Season with salt and pepper to taste.
4. Top with croutons and serve immediately.
Cooking Time: 10-15 minutes
Spicy Garlic Sautéed Kale
This recipe brings together the earthy flavor of kale with a punch of spicy garlic, creating a delicious and healthy side dish perfect for any meal. With just a few ingredients, you can quickly sauté your way to a tasty treat.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 3 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the chopped kale to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted.
4. Sprinkle with red pepper flakes and season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Kale and White Bean Soup
This hearty soup is a perfect blend of nutritious kale and creamy white beans, simmered to perfection with aromatic spices.
Ingredients:
– 2 cups kale, stems removed and chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the vegetable broth, chopped kale, and cannellini beans to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the kale is tender.
6. Season with thyme, salt, and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Kale and Avocado Smoothie
This refreshing smoothie combines the creamy richness of avocado with the nutritional powerhouse of kale, making it a perfect blend for a healthy breakfast or post-workout snack.
Ingredients:
– 2 cups curly kale leaves
– 1 ripe avocado, peeled and pitted
– 1/2 cup frozen pineapple chunks
– 1/2 banana, sliced
– 1 tablespoon chia seeds
– 1/4 teaspoon lemon juice
– Ice cubes (as needed)
Instructions:
1. Add the kale leaves to a blender or food processor.
2. Add the avocado, pineapple chunks, and banana slice on top of the kale.
3. Sprinkle the chia seeds over the mixture.
4. Squeeze the lemon juice over the ingredients.
5. Blend the mixture until smooth and creamy, adding ice cubes if desired.
6. Pour into a glass and serve immediately.
Cooking Time: 2-3 minutes
Crispy Baked Kale Chips
Get ready to elevate your snack game with this simple recipe that yields crispy, flavorful kale chips!
Ingredients:
– 2 cups curly kale leaves, stems removed and discarded
– 2 tablespoons olive oil
– Salt, to taste
– Optional: Additional seasonings such as garlic powder, paprika, or chili powder
Instructions:
1. Preheat oven to 250°F (120°C).
2. Rinse the kale leaves and pat them dry with a paper towel.
3. Tear the kale into bite-sized pieces and place them in a bowl.
4. Drizzle the olive oil over the kale and sprinkle with salt.
5. Toss the kale to coat evenly, ensuring all pieces are well coated.
6. Line a baking sheet with parchment paper or a silicone mat.
7. Spread the kale out in a single layer, leaving some space between each piece.
8. Bake for 10-15 minutes, or until the kale is crispy and golden brown.
9. Remove from oven and let cool completely before serving.
Cooking Time: 10-15 minutes
Kale and Sweet Potato Curry
This hearty curry is a flavorful and nutritious twist on traditional Indian dishes. With the sweetness of sweet potatoes and the earthiness of kale, this recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 large sweet potato, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add the sweet potatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Stir in the chopped kale and cook until wilted, about 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Vegan Kale Pesto Pizza
Vegan Kale Pesto Pizza Recipe
A flavorful and nutritious pizza that combines the best of plant-based ingredients with the richness of kale pesto.
Ingredients:
– 1 pre-made or homemade vegan pizza crust
– 1/2 cup kale pesto (see below for recipe)
– 1 cup mixed mushrooms, sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup roasted red peppers, sliced
– 1/4 cup nutritional yeast
– Salt and pepper to taste
Kale Pesto Recipe:
– 2 cups curly kale leaves, stems removed and discarded
– 1/3 cup cashew cream (see below for recipe)
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spread the kale pesto evenly over the pizza crust.
3. Top with mushrooms, cherry tomatoes, and roasted red peppers.
4. Sprinkle nutritional yeast and season with salt and pepper.
5. Bake for 15-20 minutes or until the crust is golden brown.
Cooking Time: 15-20 minutes
Kale and Lentil Stew
A hearty and nutritious stew that combines the earthy flavors of lentils and kale, perfect for a cozy evening meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the lentils, water or broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the chopped kale and continue to simmer for an additional 5-10 minutes, or until the greens have wilted.
Cooking Time: 45-50 minutes
Massaged Kale Salad with Tahini Dressing
Experience the vibrant flavors of this refreshing salad, where tender kale meets creamy tahini dressing. This simple yet satisfying recipe is perfect for a quick and healthy meal.
Ingredients:
– 2 cups curly kale leaves
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Rinse the kale leaves and remove stems. Cut into bite-sized pieces.
2. Massage the kale with your hands for about 5 minutes, until it becomes tender and slightly wilted.
3. In a blender or food processor, combine tahini, lemon juice, garlic, salt, pepper, and red pepper flakes (if using). Blend until smooth.
4. In a large bowl, combine the massaged kale and tahini dressing. Toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegan Kale and Mushroom Stir-Fry
Elevate your stir-fry game with this easy and flavorful vegan recipe that combines the earthy goodness of mushrooms with the nutritional powerhouse of kale. This dish is perfect for a quick weeknight meal or a healthy lunch option.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 1 cup of sliced cremini mushrooms
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce (make sure it’s vegan)
– 1 tablespoon of sesame oil
– Salt and pepper to taste
– 1/4 teaspoon of red pepper flakes (optional)
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 browning, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped kale to the skillet and stir-fry until it’s tender but still crisp, about 2-3 minutes.
5. Season with soy sauce, salt, pepper, and red pepper flakes (if using).
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Kale and Chickpea Buddha Bowl
Transform your meal into a nutrient-packed Buddha Bowl with this simple recipe. This vegan delight combines the earthy flavor of kale, creamy chickpeas, and savory quinoa for a satisfying and healthy meal.
Ingredients:
– 2 cups cooked quinoa
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional toppings: sliced avocado, cherry tomatoes, pickled ginger
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add chopped kale and cook until wilted (3-4 minutes).
3. Add chickpeas to the skillet and stir to combine with kale.
4. Season with salt, pepper, and lemon juice.
5. Divide cooked quinoa into bowls. Top with the kale-chickpea mixture.
6. Add optional toppings of your choice.
Cooking Time: 15-20 minutes
Vegan Kale and Coconut Soup
Start a healthy day with this creamy and nutritious vegan soup, packed with the goodness of kale and coconut milk.
Ingredients:
– 2 cups curly kale leaves, stems removed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 4 cups vegetable broth
– 1 teaspoon curry powder
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the kale leaves and cook until wilted.
3. Stir in the diced tomatoes, coconut milk, vegetable broth, and curry powder.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Servings: 4-6
Kale and Black Bean Tacos
Elevate your taco game with this nutritious and flavorful recipe that combines the earthy taste of kale with the rich flavor of black beans.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves coarsely chopped
– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 tacos shells
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
5. Add the black beans to the skillet and stir to combine with the kale mixture.
6. Season with cumin, salt, and pepper to taste.
7. Warm the tacos shells according to package instructions.
8. Assemble the tacos by spooning the kale and black bean mixture into the shells.
9. Top with your desired toppings.
Cooking Time: 20-25 minutes
Vegan Kale and Walnut Pesto Pasta
Revamp your pasta game with this creamy, nutrient-packed vegan kale and walnut pesto pasta recipe! This dish is perfect for a quick weeknight dinner or as a show-stopping main course.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups curly kale leaves, stems removed and discarded
– 1/2 cup walnuts
– 1/4 cup vegan pesto (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup cherry tomatoes, halved
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a food processor, blend kale leaves until finely chopped.
3. Add walnuts and process until coarsely chopped.
4. Add vegan pesto, olive oil, salt, and pepper; blend until smooth.
5. Toss cooked pasta with the pesto mixture until well coated.
6. If using cherry tomatoes, toss them in as well.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Kale and Butternut Squash Risotto
This creamy risotto combines the earthy sweetness of roasted butternut squash with the nutty flavor of kale, making for a delicious and nutritious autumnal dish.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 cups kale leaves, stems removed and discarded
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
4. Add white wine (if using); cook until absorbed.
5. Add warmed broth, 1/2 cup at a time, stirring constantly, until rice is tender and creamy.
6. Stir in roasted squash, kale, salt, and pepper.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 60-70 minutes
Vegan Kale and Potato Hash
This hearty vegan hash combines the natural sweetness of roasted potatoes with the earthy flavor of curly kale, all wrapped up in a crispy, golden-brown package. Perfect as a side dish or a satisfying breakfast option.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 bunch curly kale, stems removed and chopped
– 1/4 cup vegan oil (such as canola or grapeseed)
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 tablespoon nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss potatoes with 2 tablespoons vegan oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 2 tablespoons vegan oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add chopped kale to the skillet; cook until wilted, about 3-4 minutes.
5. Once potatoes are done, add them to the skillet with the kale mixture. Toss everything together until well combined.
6. Serve hot, topped with optional nutritional yeast if desired.
Cooking Time: 30-35 minutes
Kale and Almond Stuffed Peppers
This recipe combines the sweetness of roasted peppers with the earthy flavors of kale and crunchy almonds, making for a delicious and nutritious meal.
Ingredients:
– 4 large bell peppers (any color)
– 2 cups curly kale, stems removed and chopped
– 1/2 cup sliced almonds
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an extra burst of flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add chopped kale to the skillet and cook until wilted.
5. Stuff each pepper with the kale mixture, followed by a sprinkle of almonds.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Vegan Kale and Berry Smoothie Bowl
A refreshing and nutritious breakfast or snack option that combines the health benefits of kale with the natural sweetness of berries.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 cup frozen mixed berries (such as blueberries, strawberries, raspberries)
– 1/2 banana, sliced
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon honey or maple syrup (optional)
– Toppings: granola, shredded coconut, sliced almonds
Instructions:
1. In a blender, combine kale, berries, banana, and almond milk. Blend until smooth.
2. Add chia seeds and blend until well combined.
3. Taste and add honey or maple syrup if desired.
4. Pour the smoothie into a bowl.
5. Top with your preferred toppings (such as granola, shredded coconut, sliced almonds).
6. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Get ready to dive into the world of vegan kale recipes! This article features 20 delicious and nutritious recipe ideas that showcase the versatility of kale. From creamy pasta dishes to crunchy snack options, these recipes cater to every meal of the day. Whether you’re in the mood for a hearty stew or a refreshing smoothie bowl, this collection has something for everyone. Discover new ways to prepare kale and impress your friends with your culinary skills. Get cooking and experience the amazing health benefits of incorporating more vegan kale into your diet!
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