Are you a fan of kale? Do you find yourself reaching for it time and time again, looking for new ways to incorporate this superfood into your meals? You’re in luck! Kale is incredibly versatile, and when paired with a variety of flavors and ingredients, can be the star of any meal. Whether you’re a seasoned vegan or just exploring plant-based eating, we’ve got you covered. Here are 18 flavorful vegan kale recipes to try for breakfast, lunch, dinner, and even dessert!
From hearty soups and stews to crunchy salads and indulgent pasta dishes, these recipes showcase the best of what kale has to offer. And with a range of international flavors and ingredients, there’s something for everyone. So go ahead, get creative in the kitchen, and make the most of this amazing leafy green!
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Creamy Vegan Kale and White Bean Soup
Warm up with this comforting and nutritious soup that combines the earthy flavors of kale, cannellini beans, and a hint of creaminess.
Ingredients:
• 1 bunch kale, stems removed and chopped
• 1 can (15.5 oz) cannellini beans, drained and rinsed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup non-dairy milk (almond or soy)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1/4 cup vegan cream cheese (such as Tofutti)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, stirring constantly to prevent burning.
3. 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.
4. Stir in the cannellini beans and cook for an additional 5 minutes.
5. If desired, stir in the vegan cream cheese until melted and well combined.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Spicy Garlic Sautéed Kale with Chickpeas
This flavorful and nutritious recipe combines the earthy goodness of kale with the creamy texture of chickpeas, all wrapped up in a spicy garlic sauce. Perfect as a side dish or added to your favorite bowl.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 3 cloves garlic, minced
– 1/4 teaspoon red pepper flakes (adjust to taste)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the red pepper flakes and cook for an additional 30 seconds.
4. Add the chickpeas and cook for 2-3 minutes, or until lightly browned.
5. Add the chopped kale to the skillet in batches, cooking until wilted (about 3-4 minutes per batch).
6. Season with salt, pepper, and lemon juice.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: Approximately 15-20 minutes
Vegan Kale and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this vegan recipe combines quinoa with sautéed kale and a hint of garlic for a delicious and healthy meal.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add chopped kale to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
5. Stuff each bell pepper with cooked quinoa, sautéed kale mixture, and a pinch of salt.
6. Place peppers in a baking dish and bake for 25-30 minutes, or until tender.
Cooking Time: 30-35 minutes
Crispy Baked Kale Chips with Nutritional Yeast
Transform kale into a crispy, cheesy snack using this simple recipe.
Ingredients:
– 2 cups curly kale leaves (stemmed and torn into bite-sized pieces)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 250°F (120°C).
2. In a large bowl, massage the kale with your hands or a spoon until it starts to soften and become more pliable.
3. Drizzle the olive oil over the kale and sprinkle with nutritional yeast. Toss to combine.
4. Spread the kale mixture in a single layer on a baking sheet lined with parchment paper.
5. Sprinkle salt to taste.
6. Bake for 20-25 minutes, or until crispy and golden brown.
Cooking Time: 20-25 minutes
Kale and Sweet Potato Vegan Curry
A flavorful and nutritious vegan curry that combines the earthy sweetness of sweet potatoes with the nutty goodness of kale.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato with 1 tablespoon coconut oil and roast for 20-25 minutes, or until tender.
3. In a large pan, sauté onion and garlic in remaining 1 tablespoon coconut oil until softened.
4. Add cumin, curry powder, and turmeric; cook for 1 minute.
5. Stir in roasted sweet potato, kale, diced tomatoes, and vegetable broth.
6. Simmer for 15-20 minutes or until the flavors have melded together and the kale is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 40-50 minutes
Vegan Kale Pesto Pasta with Sun-Dried Tomatoes
This vibrant pasta dish combines the creamy richness of vegan pesto with the earthy flavor of kale and the sweetness of sun-dried tomatoes. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 2 cups kale, stems removed and chopped
– 1/4 cup vegan pesto (homemade or store-bought)
– 1/4 cup sun-dried tomatoes, chopped
– 1/2 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add chopped kale and cook until wilted, about 3-4 minutes. Season with salt to taste.
3. Add cooked pasta to the skillet with the kale. Stir in vegan pesto until well combined.
4. Fold in chopped sun-dried tomatoes. Serve hot, garnished with additional kale leaves if desired.
Cooking Time: 15-20 minutes
Lemony Kale and Avocado Salad
Brighten up your meal with this refreshing salad that combines the earthy flavor of kale, the creaminess of avocado, and a squeeze of lemon juice.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves chopped
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, massage the chopped kale with your hands for about 3-5 minutes to help soften the leaves.
2. Add the diced avocado, lemon juice, salt, and black pepper to the bowl. Toss until the kale is evenly coated with the ingredients.
3. Drizzle the olive oil over the salad and toss again to combine.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegan Kale and Lentil Stew
Warm up with this hearty, plant-based stew that’s packed with nutrients from kale, lentils, and aromatic spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, water or broth, cumin, smoked paprika (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Stir in the chopped kale and cook until wilted, about 5 minutes.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Kale and Mushroom Vegan Stir-Fry
A flavorful and nutritious vegan stir-fry that combines the earthy taste of mushrooms with the nutritional powerhouse of kale. This dish is perfect for a quick and easy weeknight dinner or as a healthy lunch option.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 cloves garlic, minced
– 1 teaspoon soy sauce (make sure it’s vegan)
– Salt and pepper to taste
– Optional: 1/4 cup chopped scallions for garnish
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the kale and stir-fry until wilted, about 2-3 minutes.
6. Season with soy sauce, salt, and pepper to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Rainbow Kale Salad with Tahini Dressing
Rainbow Kale Salad with Tahini Dressing
Experience the vibrant colors of the rainbow on your plate with this refreshing and healthy salad, elevated by a creamy tahini dressing.
Ingredients:
– 2 cups kale (curly or lacinato), stems removed and torn into bite-sized pieces
– 1 cup mixed vegetables (bell peppers, carrots, zucchini, cherry tomatoes)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt to taste
– Tahini dressing (see below)
Tahini Dressing:
– 1/2 cup tahini paste
– 3 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale with olive oil, lemon juice, garlic powder, and salt on a baking sheet.
3. Roast for 10-12 minutes or until slightly wilted.
4. In a blender or food processor, combine tahini paste, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth.
5. Combine roasted kale with mixed vegetables, parsley, and Tahini Dressing in a large bowl.
6. Toss to coat and serve.
Cooking Time: 15-20 minutes
Vegan Kale and Black Bean Tacos
Vegan Kale and Black Bean Tacos Recipe
A flavorful and nutritious vegan twist on traditional tacos, this recipe combines the earthy goodness of kale with the creamy texture of black beans.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado or vegan sour cream for topping (optional)
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
4. Stir in the cumin and paprika.
5. Add the black beans to the skillet and stir to combine with the kale mixture.
6. Season with salt and pepper to taste.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos by spooning the kale and black bean mixture onto a warmed tortilla and topping with avocado or sour cream, if desired.
Cooking Time: 15-20 minutes
Massaged Kale Salad with Maple Mustard Dressing
This recipe combines the nutty flavor of kale with the sweetness of maple syrup and the tanginess of mustard, all in a refreshing salad.
Ingredients:
– 2 cups curly kale leaves, stems removed and discarded
– 1/4 cup maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Rinse the kale leaves and dry them with a clean towel.
2. In a large bowl, massage the kale leaves with your hands for about 5 minutes, until they become tender and slightly softened.
3. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper to make the dressing.
4. Add the dressing to the massaged kale and toss to combine.
5. Serve immediately.
Cooking Time: 10 minutes
Vegan Kale and Spinach Smoothie Bowl
Kick-start your day with a nutrient-packed smoothie bowl packed with the power of kale and spinach!
Ingredients:
– 2 cups frozen kale, stems removed and chopped
– 1 cup fresh spinach leaves
– 1/2 banana, sliced
– 1/2 cup unsweetened almond milk
– 1 tablespoon chia seeds
– 1 teaspoon honey
– Pinch of salt
Instructions:
1. Add the kale, spinach, banana, almond milk, chia seeds, and honey to a blender.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust sweetness or thickness as desired.
4. Pour the smoothie into a bowl and top with your favorite toppings (such as sliced fruit, granola, or nuts).
Cooking Time: 5 minutes
Roasted Garlic and Kale Vegan Hummus
Roasted Garlic and Kale Vegan Hummus Recipe
A twist on the classic hummus recipe, this Roasted Garlic and Kale Vegan Hummus combines the nutty flavor of roasted garlic with the earthy taste of kale. Perfect for snacking or as a dip for your favorite veggies.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup roasted garlic (see notes)
– 1/4 cup fresh kale leaves, stems removed and chopped
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic: Cut the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender.
3. In a blender or food processor, combine chickpeas, roasted garlic, kale, lemon juice, tahini, garlic, salt, and water.
4. Blend on high speed until smooth and creamy, adding more water as needed to achieve desired consistency.
5. Serve warm or at room temperature with pita bread, veggies, or crackers.
Cooking Time: 30-40 minutes (roasting garlic), 2-3 minutes (blending)
Warm Kale and Butternut Squash Salad
This recipe combines the earthy sweetness of roasted butternut squash with the slightly bitter flavor of kale, all wrapped up in a warm and comforting package. Perfect for a chilly evening or as a side dish for your next dinner party.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and cut it into 1-inch cubes.
3. Toss the squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
4. Roast for 20-25 minutes or until tender.
5. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat.
6. Add the garlic and cook for 1 minute.
7. Add the kale and cook, stirring frequently, until wilted (about 3-4 minutes).
8. Combine the roasted squash with the wilted kale and crumbled goat cheese (if using). Serve warm.
Cooking Time: About 35 minutes
Vegan Kale and Walnut Pesto Flatbread
Transform a simple flatbread into a flavorful delight with the addition of kale, walnuts, and creamy pesto.
Ingredients:
– 1 cup whole wheat flour
– 1/4 teaspoon salt
– 1/2 teaspoon sugar
– 1/2 cup lukewarm water
– 1 tablespoon olive oil
– 1/4 cup chopped fresh kale leaves
– 1/4 cup toasted walnuts, chopped
– 2 tablespoons vegan pesto
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine flour, salt, and sugar.
3. Gradually add lukewarm water, mixing until a dough forms.
4. Knead the dough for 5 minutes, then shape into a ball.
5. Roll out the dough to desired thickness (about 1/8 inch).
6. Brush with olive oil and sprinkle with kale leaves and walnuts.
7. Bake for 12-15 minutes or until golden brown.
8. Spread vegan pesto over flatbread and serve.
Cooking Time: 15 minutes
Smoky Kale and Tempeh Buddha Bowl
A flavorful and nutritious bowl filled with smoky kale, savory tempeh, and a tangy tahini dressing.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup of tempeh, crumbled
– 2 cloves of garlic, minced
– 1 tablespoon of smoked paprika
– 1 tablespoon of olive oil
– 2 tablespoons of tahini
– 2 tablespoons of lemon juice
– Salt and pepper to taste
– 1/4 cup of chopped scallions for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, massage the kale leaves with olive oil, garlic, smoked paprika, salt, and pepper until tender.
3. Spread the tempeh on a baking sheet lined with parchment paper and bake for 15-20 minutes or until crispy.
4. In a small bowl, whisk together tahini, lemon juice, and a pinch of salt to create the dressing.
5. Assemble the bowls by placing the kale mixture at the bottom, topping with tempeh, and drizzling with the tahini dressing.
6. Garnish with chopped scallions.
Cooking Time: 30-40 minutes
Kale and Coconut Milk Vegan Soup
This comforting soup combines the nutritional power of kale with the creamy richness of coconut milk, creating a deliciously healthy and filling meal.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1/2 cup coconut milk
– 1 tsp curry powder
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped kale and cook until wilted, about 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, coconut milk, and curry powder. Bring to a simmer.
4. Reduce heat and let soup cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Summary
Get ready to fall in love with the versatility of kale! This article presents 18 delicious vegan recipes that showcase the power of this superfood. From soups and curries to salads, stir-fries, and even desserts, these flavorful dishes will inspire you to get creative in the kitchen. Whether you’re a seasoned vegan or just starting out, there’s something for everyone here. So go ahead, dive into the world of kale, and discover new favorite recipes!
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