Twelve Whole-Food Plant-Based Kale Recipes You Should Try This Week
Kale every day. Your body will thank you. Kale is incredibly beneficial to your health, and I've selected a mix of stir-fries, salads, grain bowls, and soups to keep your kale levels topped up!
1. Spicy Tahini Noodles with Roasted Vegetables - (101 Cookbooks)
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of roasted vegetables - roast a pan of kale along with your other veggies here. Really tasty. Get the recipe here.
2. Instant Pot Minestrone Soup - (101 Cookbooks)
A stand-by. Making really good minestrone in the Instant Pot with dried, un-soaked beans is totally possible! No need to use mushy canned beans. Loads of kale. Skip the Parmesan rind to keep it WFPB. Get the recipe here. Also, more Instant Pot recipes here.
3. Kale Stir Fry with Crispy Curried Tofu - (Lauren Caris Cooks)
Everyone needs a strong stir-fry repertoire, and this version is packed with goodness - curry-spiced tofu with kale, cabbage, and carrots. Get the recipe here.
4. Harissa Spaghettini - (101 Cookbooks)
I wrote this recipe nearly a decade ago(!), and it's still in regular rotation. Black olives, pine nuts, lots of kale, and a big dollop of harissa. Boom. Get the recipe here.
5. Hazelnut & Chard Ravioli Salad - (101 Cookbooks)
We're talking about plump raviolis tossed with toasted hazelnuts, lemony flecks of chard (or kale!), and deeply caramelized onions. You've got crunch from toasted hazelnuts, and brightness from a bit of zest. Choose a vegan ravioli and skip the Parmesan to keep it WFPB. Get the recipe here.
7. Curried Cauliflower Rice Kale Soup - (Cotter Crunch)
Curry-spiced and creamy (you can use coconut or a nut milk), this is a hearty soup packed with cauliflower, kale, and carrots. Get the recipe here.
8. The Prettiest Purple Kale, Eggplant & Blackberry Salad - (Green Kitchen Stories)
Love this brilliant combination of roasted eggplant and purple onions with warm spices. Massaged kale with herby dressing, and black lentils with creamy avocado. Hazelnuts bring the crunch, and juicy blackberries top it off. Skip the feta to keep it WFPB, and use maple syrup in the dressing if you're looking to keep it vegan. Get the recipe here.
9. Roasted Vegetable Orzo - (101 Cookbooks)
I often make this with a whole wheat orzo (or small bean-based pasta), and non-dairy yogurt. You can also substitute all sorts of different whole grain for the pasta - farro, quinoa, or a brown rice blend. Get the recipe here.
10. Sweet Potato & Kale Tortilla Soup - (Local Milk)
Sweet potatoes, kale, cilantro, tomatoes, spices, and chiles all in a beautiful bowl. Simply skip the quest fresco, and ase a dairy-free yogurt to keep it WFPB. Get the recipe here.
11. Chopped Kale Salad with Peanut Chili Vinaigrette - (Little Broken)
A chopped kale salad with feisty peanut chili dressing. I can imagine this in a lettuce wrap (or spring roll) with a bit of grilled tofu as an ideal lunch! Get the recipe here.
12. An Excellent, One-pan, Protein-packed Power Pasta - (101 Cookbooks)
A full pound of chopped kale goes into this! It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds. Perfect weeknight dinner. Get the recipe here.
Bonus! Autumn Kale Slaw - (Green Kitchen Stories)
Another beautiful green Kitchen Stories recipe. Carrots, kale, apples, and hazelnut come together in a crunch-tactic autumn slaw. Get the recipe here.
Bonus! Creamy Kale Pasta - (Pinch of Yum)
Five ingredients. And I'm going to bet you have all of them. Use whatever pasta you like, and my sense is you can scale back the olive oil a bit, or use a really rich, thick homemade nut milk, and scale it back a lot. Get the recipe here.
Bonus! Kale Detox Salad with Pesto - (Well and Full)
All the good things in one bowl. This is an ultra-super green salad. With roasted potatoes, brown rice, chickpeas, a bit of kick from jalapeño chiles, and a carrot top(!) pesto. Brilliant. Get the recipe here.