• Skip to main content
  • Skip to primary sidebar

The Stingy Vegan

  • Recipe Index
  • 30-Minute Frugal Vegan Recipes Cookbook
  • About
    • Nutrition Disclaimer
  • Shop Vegan Tees
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • 30-Minute Frugal Vegan Recipes Cookbook
  • About
    • Nutrition Disclaimer
  • Shop Vegan Tees
    • Facebook
    • Instagram
  • ×

    Uncategorized » 50+ Vegan Leafy Greens Recipes

    Published: Jul 14, 2019 · Updated: Jul 14, 2019

    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.

    Pinterest image featuring 6 recipes photos

    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

    « Ramen Stir Fry
    Vegan Taco Stuffed Tomatoes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    PRIVACY POLICY  

    Connect with us!

    • Facebook
    • Instagram

    Get The Cookbook!

    This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

    Get the 14-day meal plan!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Nutrition Disclaimer
    • Our Cookbook
    • Recipe Index
    • Contact

    Newsletter

    • Sign Up! for our 5-day guide to saving money and time in your vegan kitchen.

    Copyright © 2020 The Stingy Vegan