25+ Nutritious Friday Vegan Kale Recipes for Start Your Weekend

As the weekend approaches, many of us are looking for delicious and nutritious meals to enjoy on Fridays.

If you’re seeking a way to end your week on a healthy note, look no further than the vibrant green goodness of kale.

Kale is a nutrient powerhouse, packed with antioxidants, vitamins, and minerals that can elevate any meal.

When combined with vegan ingredients, this leafy green turns into a versatile base for countless plant-based dishes that are as flavorful as they are nourishing.

We’ve rounded up 25+ amazing Friday vegan kale recipes to inspire your weekly meals.

From hearty soups and salads to savory stir-fries and wraps, there’s a kale recipe here to suit every taste and dietary need.

Whether you’re a kale enthusiast or a newcomer looking for fresh ways to enjoy it, these recipes are sure to become your go-to for a healthy and satisfying Friday dinner.

So, grab a bunch of kale, and let’s dive into these exciting, plant-powered dishes!

25+ Nutritious Friday Vegan Kale Recipes for Start Your Weekend

Kale is truly a versatile vegetable that shines in so many vegan dishes, offering an array of health benefits and delicious flavors.

Whether you prefer a comforting bowl of soup, a vibrant salad, or a quick stir-fry, these 25+ Friday vegan kale recipes are a great way to incorporate more leafy greens into your diet while enjoying a satisfying and flavorful meal.

With the right balance of spices, textures, and fresh ingredients, kale transforms into dishes that are perfect for any occasion, especially when you’re winding down the week.

By experimenting with different combinations, you can find your favorite kale recipes that are quick to prepare, full of flavor, and packed with the nutrients your body craves.

So, let these 25+ recipes serve as inspiration for your next Friday vegan feast – it’s time to make kale the star of your plant-based meals!

Vegan Creamed Kale with Caramelized Shallots & Smoky Crumbs

This indulgent vegan creamed kale dish combines tender kale leaves with a rich cashew-based cream, enhanced by the sweetness of caramelized shallots and topped with smoky, crunchy breadcrumbs. It’s a delightful plant-based twist on a classic comfort food, perfect for a satisfying Friday meal.

Ingredients:

Cashew Cream:

• ½ cup raw cashews, soaked for at least 2 hours
• 1 teaspoon light miso
• 1 teaspoon maple syrup
• ½ teaspoon Dijon mustard
• ⅛ teaspoon ground nutmeg
• 1½ cups water

Main Dish:

• 4 tablespoons olive oil, divided
• 2 large shallots, sliced (about 1 cup)
• Sea salt and ground black pepper, to taste
• ½ teaspoon sherry vinegar
• 1 large bunch kale, stems removed and leaves chopped (about 8 cups packed)

Smoky Breadcrumb Topping:

• 1½ cups fresh breadcrumbs
• ½ teaspoon smoked paprika

Instructions:

1. Prepare the Cashew Cream:
   • Drain the soaked cashews and blend them with miso, maple syrup, Dijon mustard, nutmeg, and water until smooth. Set aside.
2. Caramelize the Shallots:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced shallots and a pinch of salt. Cook, stirring occasionally, until the shallots are golden and caramelized, about 12-15 minutes. Stir in the sherry vinegar and cook for an additional minute. Transfer the shallots to a plate and set aside.
3. Sauté the Kale:
   • In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped kale in batches, allowing it to wilt slightly before adding more. Season with salt and pepper. Cook until all the kale is wilted and tender, about 5-7 minutes.
4. Combine with Cashew Cream:
   • Pour the cashew cream into the skillet with the sautéed kale. Stir to combine and cook for 2-3 minutes until the mixture is heated through and slightly thickened. Adjust seasoning with salt and pepper as needed.
5. Prepare the Smoky Breadcrumbs:
   • In a separate pan, toast the fresh breadcrumbs over medium heat until golden and crispy, about 5 minutes. Stir in the smoked paprika and a pinch of salt. Mix well and remove from heat.
6. Assemble and Serve:
   • Transfer the creamed kale to a serving dish. Top with the caramelized shallots and sprinkle generously with the smoky breadcrumbs. Serve warm.

This vegan creamed kale offers a harmonious blend of flavors and textures—the creamy cashew sauce envelops the earthy kale, while the caramelized shallots add a touch of sweetness, and the smoky breadcrumbs provide a satisfying crunch. It’s a dish that elevates humble ingredients into a memorable culinary experience, making it an excellent choice for a cozy Friday dinner.

Savory Sautéed Kale

This quick and flavorful sautéed kale dish is a testament to the simplicity and versatility of this nutrient-dense green. Enhanced with nutritional yeast and garlic, it serves as a delightful side or a light main course, perfect for a wholesome Friday meal.

Ingredients:

• 1 large bunch kale
• 1 tablespoon olive oil (or ¼ cup water/vegetable broth for oil-free)
• 1-2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Kale:
   • Wash and dry the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
2. Sauté the Kale:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped kale and sauté for 3-4 minutes, stirring frequently, until the kale begins to wilt.
3. Add Seasonings:
   • Sprinkle the nutritional yeast and garlic powder over the kale. Season with salt and pepper. Continue to cook for an additional 4-5 minutes, stirring occasionally, until the kale is tender and vibrant green.
4. Serve:
   • Transfer the sautéed kale to a serving dish and enjoy warm.

This savory sautéed kale is a delightful way to incorporate more greens into your diet. The nutritional yeast imparts a subtle cheesy flavor, complementing the garlic’s pungency and the kale’s natural earthiness. It’s a versatile dish that pairs well with a variety of mains or can be enjoyed on its own for a light, nutritious meal.

Skillet Spiced Chickpeas and Kale

This hearty and flavorful vegan dish combines protein-packed chickpeas with nutrient-rich kale, all sautéed in a medley of spices. It’s a quick and satisfying meal, ideal for a nourishing Friday dinner that doesn’t compromise on taste.

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large bunch kale, stems removed and leaves chopped
• Juice of ½ lemon
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Sauté Aromatics:
   • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add Spices and Chickpeas:
   • Stir in the cumin, smoked paprika, and red pepper flakes (if using). Add the chickpeas and cook for 5-7 minutes, allowing them to absorb the spices and become slightly crispy

Vegan Kale and Sweet Potato Hash

This colorful and satisfying vegan kale and sweet potato hash is a perfect Friday dish for those seeking comfort food with a healthy twist. The hearty sweetness of the roasted sweet potatoes blends wonderfully with the earthy kale and smoky seasonings, making it an ideal one-pan meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large bunch kale, stems removed and chopped
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon lemon juice

Instructions:

1. Roast the Sweet Potatoes:
   Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and lightly browned, stirring halfway through.
2. Sauté the Onion and Garlic:
   While the potatoes roast, heat a large skillet over medium heat and add a tablespoon of olive oil. Add the chopped onion and garlic, cooking until the onion becomes soft and translucent, about 5 minutes.
3. Cook the Kale:
   Add the chopped kale to the skillet with the onions and garlic, stirring to combine. Cook for about 5-7 minutes, until the kale has wilted and softened.
4. Combine and Season:
   Add the roasted sweet potatoes to the skillet with the kale mixture. Stir in the smoked paprika, cumin, salt, and pepper. If using, sprinkle nutritional yeast for a cheesy flavor. Finish with a squeeze of fresh lemon juice for a touch of brightness.
5. Serve:
   Serve the kale and sweet potato hash warm as a main dish or alongside a protein of your choice. It’s a satisfying meal packed with nutrients and full of flavor.

This vegan kale and sweet potato hash is a warming and nutritious dish that will leave you feeling satisfied. The sweet potatoes offer a natural sweetness that pairs perfectly with the savory, smoky flavors of the kale and spices, making this an irresistible Friday meal to enjoy with family or friends.

Vegan Kale Salad with Avocado and Tahini Dressing

This light yet hearty kale salad is perfect for a fresh and satisfying vegan meal. The creamy avocado and tangy tahini dressing complement the kale, while the addition of chickpeas and seeds makes this salad filling and full of plant-based protein.

Ingredients:

• 1 large bunch kale, stems removed and chopped
• 1 ripe avocado, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Kale:
   Wash and dry the kale leaves. Remove the tough stems and chop the kale into bite-sized pieces. Place it in a large bowl.
2. Make the Dressing:
   In a small bowl, whisk together the olive oil, lemon juice, tahini, maple syrup, minced garlic, salt, and pepper until smooth. If the dressing is too thick, add a splash of water to thin it out.
3. Toss the Salad:
   Add the diced avocado, chickpeas, and seeds to the bowl with the kale. Drizzle with the tahini dressing and toss everything gently to combine, ensuring the kale is evenly coated with the dressing.
4. Serve:
   Serve the kale salad immediately, or chill it in the fridge for 10-15 minutes before serving to allow the flavors to meld together.

This vibrant kale salad is light but filling, with creamy avocado, nutty tahini dressing, and protein-packed chickpeas. The combination of textures—from the crunch of the seeds to the softness of the avocado—makes this a satisfying vegan dish that’s perfect for a quick and nutritious Friday meal.

Vegan Kale and Mushroom Stir-Fry

This quick and easy vegan kale and mushroom stir-fry is a delicious and savory dish that combines the earthiness of mushrooms with the robust flavor of kale, all cooked together in a flavorful sauce. Perfect for a Friday dinner, it’s packed with umami and full of vibrant vegetables.

Ingredients:

• 2 tablespoons sesame oil (or olive oil)
• 1 onion, thinly sliced
• 2 cups sliced mushrooms (shiitake, button, or cremini)
• 2 cloves garlic, minced
• 1 large bunch kale, stems removed and chopped
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1 teaspoon grated fresh ginger (optional)
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Sauté the Onions and Mushrooms:
   Heat the sesame oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the sliced mushrooms and cook for an additional 5-7 minutes, until they have released their moisture and are tender.
2. Add the Garlic and Kale:
   Stir in the minced garlic and grated ginger (if using). Add the chopped kale to the skillet and cook for 5-7 minutes, stirring frequently, until the kale is wilted and tender.
3. Season the Stir-Fry:
   Pour in the soy sauce and rice vinegar, stirring to combine. Let the stir-fry cook for another 2-3 minutes so the flavors can meld together. Season with salt and pepper to taste.
4. Garnish and Serve:
   Transfer the stir-fry to a serving dish and sprinkle with sesame seeds. Serve immediately with steamed rice or noodles for a complete meal.

This kale and mushroom stir-fry is a savory, umami-packed dish that comes together in no time. The tender kale and mushrooms absorb the rich soy sauce and sesame oil, creating a deeply flavorful meal. Whether served over rice or noodles, this dish is a perfect choice for a simple and nutritious Friday night dinner.

Vegan Kale and Lentil Soup

This hearty and nutritious vegan kale and lentil soup is a perfect comfort food for chilly Fridays. Packed with protein-rich lentils, fresh kale, and a variety of vegetables, it’s a filling and satisfying soup that will warm you from the inside out.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 bunch kale, stems removed and chopped
• 2 tablespoons lemon juice
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Sauté the Vegetables:
   Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften.
2. Add the Garlic and Lentils:
   Add the minced garlic and sauté for another minute until fragrant. Stir in the lentils, vegetable broth, diced tomatoes, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 25-30 minutes, or until the lentils are tender.
3. Add the Kale:
   Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale is tender and wilted. Season with salt and pepper to taste.
4. Finish and Serve:
   Stir in the lemon juice and remove the bay leaf. Serve the soup warm with crusty bread on the side.

This vegan kale and lentil soup is a hearty and nutritious dish full of fiber, protein, and vitamins. The earthy kale, tender lentils, and fragrant vegetables create a deliciously warming soup that is perfect for a cozy Friday night. It’s a meal that is not only healthy but incredibly satisfying.

Vegan Kale and Chickpea Curry

This vegan kale and chickpea curry is a flavorful, comforting dish that combines the richness of coconut milk with the earthiness of kale and the protein-packed goodness of chickpeas. It’s an ideal dish for a cozy Friday dinner, bringing together spices that are both fragrant and warming.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 tablespoon soy sauce or tamari (optional for saltiness)
• 1 teaspoon lemon juice
• Fresh cilantro for garnish
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Sauté the Aromatics:
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook for another 1-2 minutes until fragrant.
2. Add the Spices:
   Add the curry powder, turmeric, cumin, and coriander to the pot, stirring constantly for about 1 minute until the spices bloom and release their aroma.
3. Add the Chickpeas and Liquid:
   Stir in the chickpeas, coconut milk, and vegetable broth. Bring the curry to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
4. Cook the Kale:
   Add the chopped kale to the pot and cook for 5-7 minutes until the kale is tender. Season with soy sauce, lemon juice, salt, and pepper to taste.
5. Serve:
   Serve the curry over rice or with naan bread, garnished with fresh cilantro.

This vegan kale and chickpea curry is a rich and aromatic dish that will satisfy both your taste buds and your nutritional needs. The combination of creamy coconut milk, hearty chickpeas, and nutrient-packed kale makes this a perfect dish for a hearty Friday meal that is both comforting and nourishing.

Vegan Kale and Cauliflower Tacos

These vegan kale and cauliflower tacos are a vibrant and flavorful dish that brings together roasted cauliflower, fresh kale, and a tangy lime dressing. Perfect for a quick and delicious Friday meal, these tacos are as satisfying as they are nutritious.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste
• 1 large bunch kale, stems removed and chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 8 small corn tortillas
• ½ red onion, thinly sliced
• Fresh cilantro, for garnish

Instructions:

1. Roast the Cauliflower:
   Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until golden and crispy, tossing halfway through.
2. Prepare the Kale:
   While the cauliflower roasts, heat olive oil in a skillet over medium heat. Add the chopped kale and sauté for about 3-4 minutes, until wilted. Drizzle with lime juice and season with salt and pepper.
3. Assemble the Tacos:
   Warm the corn tortillas in a dry skillet over medium heat for about 1-2 minutes on each side. Once warm, layer the kale on the tortillas, followed by the roasted cauliflower and sliced red onion.
4. Serve:
   Garnish with fresh cilantro and serve with extra lime wedges on the side for added brightness.

These vegan kale and cauliflower tacos offer a satisfying, smoky flavor from the roasted cauliflower, balanced by the freshness of the sautéed kale and tangy lime dressing. They make for a perfect Friday night taco feast, offering a healthy twist on traditional tacos with loads of flavor.

Vegan Kale and Tomato Pasta

This vegan kale and tomato pasta is a light but filling dish, bursting with the freshness of ripe tomatoes, the richness of olive oil, and the heartiness of kale. It’s a simple yet flavorful pasta dish that comes together quickly for a perfect Friday evening dinner.

Ingredients:

• 8 oz whole wheat pasta (or your choice of pasta)
• 2 tablespoons olive oil
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Sea salt and freshly ground black pepper, to taste
• Fresh basil or parsley for garnish
• 2 tablespoons nutritional yeast (optional)

Instructions:

1. Cook the Pasta:
   Cook the pasta according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
2. Sauté the Vegetables:
   In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and cook for 5 minutes until they begin to soften and release their juices. Add the garlic and cook for an additional minute until fragrant.
3. Add the Kale and Seasoning:
   Stir in the chopped kale, dried oregano, and crushed red pepper flakes (if using). Cook for 3-4 minutes, until the kale has wilted and softened.
4. Combine with Pasta:
   Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add a little reserved pasta water to create a light sauce. Season with salt and pepper to taste.
5. Serve:
   Garnish with fresh basil or parsley and sprinkle with nutritional yeast, if desired. Serve immediately.

This vegan kale and tomato pasta is a vibrant and healthy dish that is both easy to make and full of flavor. The sweetness of the tomatoes and the earthy kale are the perfect companions to the hearty pasta, making this a wonderful and wholesome choice for a Friday meal.

Vegan Kale and Quinoa Stuffed Peppers

These vegan kale and quinoa stuffed peppers are a hearty and nutritious dish that combines the wholesome goodness of quinoa with the nutrient-rich kale. The peppers provide a colorful and flavorful vessel, making them a beautiful and healthy Friday dinner option.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 bunch kale, stems removed and chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup tomato sauce
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Peppers:
   Preheat the oven to 375°F (190°C). Place the bell peppers on a baking sheet and roast in the oven for about 15 minutes, until slightly softened.
2. Cook the Quinoa:
   While the peppers roast, cook quinoa according to package instructions. Set aside once cooked.
3. Sauté the Filling:
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes. Add the chopped kale and cook until wilted, about 5 minutes. Stir in the cooked quinoa, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to combine.
4. Stuff the Peppers:
   Once the peppers are roasted, stuff each one with the quinoa and kale mixture. Spoon the filling generously into each pepper, pressing it down gently.
5. Bake the Stuffed Peppers:
   Spoon tomato sauce over the top of the stuffed peppers, then return them to the oven for another 20-25 minutes until the peppers are tender and the filling is heated through.
6. Serve:
   Garnish with fresh cilantro before serving.

These vegan kale and quinoa stuffed peppers are a wholesome and satisfying meal. The combination of quinoa, kale, and black beans creates a filling and nutrient-packed stuffing, making these peppers an ideal choice for a Friday night dinner that’s both delicious and nutritious.

Vegan Kale and Sweet Potato Buddha Bowl

This vibrant and nutrient-dense vegan kale and sweet potato Buddha bowl is the perfect balance of flavors and textures. The creamy roasted sweet potatoes, tender kale, and tangy tahini dressing make this dish an ideal choice for a light yet filling Friday meal that’s as satisfying as it is healthy.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• 1 bunch kale, stems removed and chopped
• ½ cup cooked quinoa
• 1 avocado, sliced
• ¼ cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• Sea salt and freshly ground black pepper, to taste
• Sesame seeds for garnish

Instructions:

1. Roast the Sweet Potato:
   Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. Prepare the Kale:
   While the sweet potatoes roast, sauté the kale in a skillet over medium heat with a bit of olive oil for about 5-7 minutes, until it’s wilted and tender. Season with salt and pepper.
3. Make the Tahini Dressing:
   In a small bowl, whisk together tahini, lemon juice, maple syrup, and a little water until smooth. Adjust the consistency by adding more water, if necessary. Season with salt and pepper to taste.
4. Assemble the Buddha Bowl:
   In each bowl, layer the quinoa, roasted sweet potatoes, sautéed kale, and sliced avocado. Drizzle with tahini dressing and garnish with sesame seeds.

This vegan kale and sweet potato Buddha bowl is the epitome of a wholesome meal. The sweetness of the roasted sweet potatoes complements the earthy kale, and the creamy tahini dressing ties everything together. This dish makes for a satisfying Friday meal that will leave you feeling nourished and energized.

Vegan Kale and Mushroom Stir-Fry

This vegan kale and mushroom stir-fry is a quick and flavorful dish that combines the savory umami of mushrooms with the nutrient-packed kale. It’s perfect for a simple Friday dinner that comes together in under 30 minutes, providing a satisfying yet light meal.

Ingredients:

• 1 tablespoon sesame oil
• 1 onion, thinly sliced
• 2 cups mushrooms, sliced (such as cremini or shiitake)
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and chopped
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Sauté the Onion and Mushrooms:
   Heat the sesame oil in a large skillet or wok over medium heat. Add the sliced onion and cook for 5-7 minutes, until softened. Add the mushrooms and garlic, cooking for another 5-6 minutes, until the mushrooms are tender and browned.
2. Add the Kale and Sauce:
   Add the chopped kale to the skillet and cook for 3-4 minutes, until the kale is wilted. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and grated ginger. Pour the sauce over the kale and mushrooms, stirring to coat evenly.
3. Serve:
   Transfer the stir-fry to a serving dish and sprinkle with sesame seeds and fresh cilantro for garnish. Serve with steamed rice or noodles.

This vegan kale and mushroom stir-fry is a flavorful dish that packs a punch of umami. The kale and mushrooms create a satisfying texture, and the tangy soy-based sauce adds depth to the dish. It’s a quick and delicious way to enjoy a healthy, plant-based meal for a Friday dinner.

Vegan Kale and Avocado Wraps

These vegan kale and avocado wraps are a light and refreshing meal, perfect for a quick and easy Friday lunch or dinner. The creamy avocado pairs beautifully with the tender kale, and the fresh veggies add a delightful crunch.

Ingredients:

• 1 large bunch kale, stems removed and chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 avocado, mashed
• 1 small cucumber, thinly sliced
• 1 carrot, shredded
• 4 whole wheat tortillas or wraps
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Kale:
   In a large bowl, massage the kale with olive oil and lemon juice for 2-3 minutes, until the kale becomes tender and slightly wilted. Season with salt and pepper.
2. Assemble the Wraps:
   Lay the tortillas flat and spread a thin layer of mashed avocado on each. Layer with the massaged kale, shredded carrot, and cucumber slices.
3. Roll the Wraps:
   Carefully roll up each tortilla, folding in the sides as you go, to create a secure wrap. Slice in half to serve.

These vegan kale and avocado wraps are a perfect light meal. They’re packed with nutrients, and the creamy avocado adds a rich texture that complements the fresh vegetables. Whether for lunch or dinner, this dish is an easy and healthy choice for a fulfilling Friday meal.

Vegan Kale and Lentil Soup

This vegan kale and lentil soup is a hearty and satisfying dish that’s perfect for a Friday dinner. The combination of fiber-rich lentils and nutrient-packed kale creates a filling meal that is both nourishing and comforting.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup green or brown lentils, rinsed
• 1 bunch kale, stems removed and chopped
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 bay leaf
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables:
   In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5-7 minutes, until the vegetables begin to soften.
2. Add the Lentils and Broth:
   Stir in the lentils, vegetable broth, thyme, cumin, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, until the lentils are tender.
3. Add the Kale and Finish the Soup:
   Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted. Season with salt, pepper, and lemon juice to taste.
4. Serve:
   Ladle the soup into bowls and garnish with fresh parsley before serving.

This vegan kale and lentil soup is a nourishing and hearty dish that’s perfect for any cozy Friday night. Packed with protein, fiber, and vitamins, it’s an easy and comforting way to enjoy a plant-based meal that’s full of flavor.

Note: More recipes​ are coming soon!