Recipe Collections

50+ Vegan Leafy Greens Recipes

In every list of the healthiest vegetables you can eat, leafy greens, and particularly dark leafy greens always come out on top. They are nutritionally dense, low in calories and fat, full of fibre, protective against chronic disease, and pretty darn cheap. Unfortunately, they can also be boring af.

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Many people associate leafy greens with the pathetic iceberg lettuce side salad you get at a restaurant or that limp frozen spinach that mom used to defrost in the microwave when you were a kid. It can be hard to come up with flavourful and interesting ways to incorporate more leafy greens into your daily meals.

But it doesn’t have to be that way! The 50+ recipes listed below will hopefully inspire you to the possibilities of these versatile vegetables; from hearty vegan salads to pastas, tacos, burgers and stir fry, there are a multitude of creative and delicious ways to add more leafy greens into your diet!

How much leafy greens should I be eating?

The USDA recommends eating 1 ½ – 2 cups (1 cup = 1 cup cooked or 2 cups raw) of dark green vegetables per week. Lol, who comes up with this stuff? Every plant-based doctor recommends DAILY, no weekly, consumption of leafy greens. 

In How Not to Die, Dr. Greger recommends two daily serving sizes of 60 grams of raw greens or 90 grams of cooked greens and Dr. Esselstyn has spoken extensively of the importance of leafy greens in reversing (yes, reversing) heart disease with six fist-sized servings of leafy greens daily.

(If you don’t have heart disease you can eat less, but considering that 9 out of 10 Americans don’t even meet the USDA recommendations for total daily vegetable consumption, you almost certainly need to be eating more leafy greens than you do now!)

I’ve divided the recipes below into the following categories:

  • arugula / rocket
  • Swiss chard
  • kale
  • spinach
  • beet greens
  • collard greens
  • bok choy
  • lettuces
  • microgreens

However, the beauty of leafy greens is that they are often interchangeable in recipes. Don’t like kale? Sub in spinach or Swiss chard. Bought some turnips or radishes? Use the greens, too!

So take a look through the recipes below and let them inspire you to get creative with your daily dose of leafy greens!   

Arugula / Rocket

Vegan Arugula Avocado Pesto Pasta – Lively Table

Fresh Arugula and Black Bean Tacos (omit feta) – Cookie and Kate

Roasted Eggplant Sandwiches with Arugula Walnut Pesto – This Savory Vegan

Creamy Vegan Arugula Soup – Detoxinista

Vegan Gnocchi with Arugula Pesto – Lauren Caris Cooks

Arugula Lentil Salad – Hurry The Food Up

Swiss Chard

Swiss Chard Mushroom Enchiladas – Making Thyme for Health

Swiss Chard Gratin – From Scratch Fast

Swiss Chard Soba Noodle Stir Fry – A Virtual Vegan

Restorative Rainbow Chard and Leek Soup – Quite Good Food

Swiss Chard with Crisp Apples – Fat Free Vegan

Kale

This vegan pot pie is filled with a delicious and creamy mix of white beans, fresh kale, carrots and celery. Topped off with the flakiest homemade pie crust, this plant-based pot pie is the definition of vegan comfort food!

White Bean and Kale Vegan Pot Pie – The Stingy Vegan

Kale Quinoa – Veggie Chick

Kale Chip Nachos with Black Beans and Sweet Potatoes – Minimalist Baker

Kale Falafel (Baked, Not Fried!) – Yup… It’s Vegan!

Sweet Potato Kale Chili – Wallflower Kitchen

Kale Brownies – Chocolate Covered Katie

Spinach

This Spanish chickpea stew is an easy one-pot, freezer friendly and oil-free meal that costs just pennies per bowl.

Spanish Chickpea Stew – The Stingy Vegan

Vegan Spinach Mac & Cheese – Love and Lemons

Cheesy Vegan Spinach Artichoke Dip – Minimalist Baker

Vegan Spinach Blender Pancakes – Vibrant Plate

Mint Chocolate Chip Ice Cream – Wallflower Kitchen

Vegan Spinach and Mushroom Pasta – Salt and Lavender

Beet Greens

Beet Greens Lentil Burgers – Light Orange Bean

Borscht with Beets and Beet Greens – Sharon Palmer

Sweet Potato and Beet Greens Soup with Farro – Will Cook for Friends

Beet Green Pesto – The Roasted Root

Beet Pizza with Beet Leaf Pesto – Veggie Desserts

Collard Greens

Southern Vegan Collard Greens – Sweet Potato Soul

BBQ Black Eyed Pea Collard Rolls – Vanilla and Bean

Healthy Vegan Collard Green Wraps – Feasting at Home

Vegan Garlic Braised Collard Greens and Cabbage over Creamy Jalapeno Grits – Darius Cooks

Vegan Lentil Stew with Sweet Potato and Collard Greens – Parsnips and Pasteries

Bok Choy

Vegan Ramen with Creamy Sesame Broth – Cilantro and Citronella

Black Pepper Tofu with Bok Choy – Feasting at Home

Bok Choy Stir Fry – Love and Lemons

Vegan Curry with Bok Choy – Sweet as Honey

Garlicky Asparagus, Mushroom and Bok Choy Noodle Bowls – Vanilla and Bean

Hot and Sour Soup with Bok Choy – Connoisseurus Veg

Lettuces

This recipe for green pizza with herbed vegan cashew cheese is a fresh and refreshing way to eat your greens. This vegan pizza recipe is packed with flavour but without the grease and looks beautiful on the plate with fresh baby greens, steamed asparagus, creamy avocado all sitting atop a delicious cashew cheese flavoured with cilantro, mint and lime. Best of all it comes together in just 20 minutes!

Green Pizza with Herbed Vegan Cashew Cheese – The Stingy Vegan

Grilled Romaine Salad with Corn, Fava Beans and Avocado – Feasting at Home

Potato Mache Salad with Fried Capers – Gourmande in the Kitchen

Fat-Free Pea and Lettuce Soup – Fuss Free Flavours

Quinoa Salad with Apricots, Endive, Brussels Sprouts Leave and Toasted Almonds – She Likes Food

Rosemary Garlic Cannellini Agnolotti with Mesclun Pesto – Well and Full

Firecracker Vegan Lettuce Wraps – Pinch of Yum

Microgreens

Green Goddess Spring Socca – The Full Helping

Vegan Microgreens Salad – Garlic Matters

Mushroom Potato Watercress Pie – Vegan Food and Living

Vegan Alfredo with Watercress and Chives – Pickles & Honey

15-Minute Watercress Soup – Wilde Orchard

Avocado Hummus Toast with Microgreens – This Savory Vegan

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