25+ Flavorful Holiday Vegan Kale Recipes to Celebrate the Season

The holiday season is often associated with indulgent meals and festive flavors, but that doesn’t mean you have to sacrifice your health or values when it comes to food.

Vegan recipes, especially those featuring nutrient-dense greens like kale, are a fantastic way to celebrate the season with delicious, plant-based dishes that leave you feeling good.

Kale, often called a superfood, is packed with vitamins, fiber, and antioxidants, making it an excellent choice for holiday meals.

We’ll share over 25 mouthwatering holiday vegan kale recipes, from appetizers to mains and sides to desserts.

Whether you’re hosting a holiday dinner or looking for new dishes to try with family and friends, these recipes will help you enjoy the season in a healthy and flavorful way.

25+ Flavorful Holiday Vegan Kale Recipes to Celebrate the Season

This holiday season, you don’t need to compromise on taste or nutrition when preparing your meals.

With over 25 vegan kale recipes to choose from, there’s a perfect dish for every occasion.

From hearty stews to crisp salads, savory snacks to sweet treats, these recipes are a testament to the versatility and deliciousness of kale.

Not only will they help you enjoy the holiday season with more energy and nourishment, but they’ll also impress your guests with their bold flavors and vibrant colors.

So, whether you’re cooking for a crowd or enjoying a cozy meal at home, these holiday vegan kale recipes will make your celebrations both memorable and healthful.

Festive Cranberry Kale Salad

A vibrant and refreshing holiday salad, this recipe pairs the hearty texture of kale with the tart sweetness of dried cranberries and a zesty homemade dressing. It’s a crowd-pleaser, perfect for festive gatherings or quiet evenings by the fire. Packed with nutrients and seasonal flavors, this dish is as nourishing as it is beautiful.

Ingredients:

• 1 large bunch of kale, stems removed, and leaves finely chopped
• 1 cup dried cranberries
• 1/2 cup chopped walnuts (toasted, optional)
• 1/4 cup thinly sliced red onion
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
2. Massage the kale with the dressing for 2–3 minutes to soften the leaves.
3. Add dried cranberries, walnuts, and red onion to the kale and toss well.
4. Serve immediately or chill for 30 minutes to allow the flavors to meld.

A simple yet elegant salad that captures the essence of the holidays, this dish can be enjoyed as a light meal or a delightful side. The balance of textures and flavors makes it a standout addition to your holiday table.

Creamy Vegan Kale Gratin

This decadent kale gratin is a comforting and creamy dish that’s entirely plant-based. It’s an indulgent way to enjoy greens during the holidays while still catering to vegan guests. Rich in flavor with a crunchy golden topping, it’s sure to win hearts around the dinner table.

Ingredients:

• 1 large bunch of kale, stems removed, and leaves roughly chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 cup panko breadcrumbs
• 2 tbsp vegan butter (melted)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, then add kale and cook until wilted. Season with salt and pepper.
3. In a saucepan, whisk together almond milk, vegetable broth, nutritional yeast, and cornstarch slurry. Cook over medium heat until thickened, stirring constantly.
4. Combine the kale and sauce in a baking dish.
5. Mix panko breadcrumbs with melted vegan butter, then sprinkle over the kale mixture.
6. Bake for 20–25 minutes or until the top is golden and bubbly.

Rich, creamy, and satisfying, this vegan kale gratin is a delightful side dish that adds warmth and flavor to your holiday menu. It’s indulgence without compromise, perfect for sharing with loved ones.

Holiday Spiced Kale and Sweet Potato Bowl

This hearty and festive bowl brings together kale, roasted sweet potatoes, and a medley of warm spices. It’s a flavorful celebration of seasonal produce, making it a perfect main course or side dish during the holidays.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1 large bunch of kale, stems removed, and leaves chopped
• 1/4 cup pomegranate seeds
• 1/4 cup toasted pecans
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato with olive oil, cinnamon, smoked paprika, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
2. Steam or sauté kale until just tender.
3. In a small bowl, whisk together tahini, maple syrup, lemon juice, and 1–2 tbsp of water to create a creamy dressing.
4. Assemble the bowl: layer kale, roasted sweet potatoes, pomegranate seeds, and pecans. Drizzle with the tahini dressing.

This dish combines bold flavors, vibrant colors, and nourishing ingredients to bring joy to your holiday table. Each bite is a celebration of the season, perfect for creating lasting memories with family and friends.

Vegan Kale and Mushroom Wellington

This plant-based take on the traditional Wellington features savory kale and mushrooms wrapped in a golden, flaky puff pastry. It’s a showstopper main dish for holiday dinners, offering a perfect balance of earthy mushrooms, tender kale, and rich flavors.

Ingredients:

• 1 bunch kale, stems removed, and leaves chopped
• 1 tbsp olive oil
• 2 cups cremini mushrooms, finely chopped
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 sheet puff pastry (vegan)
• Salt and pepper to taste
• 1 tbsp non-dairy milk (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add the onions and garlic, cooking until soft. Add the mushrooms and thyme, cooking until the mushrooms release their moisture and become golden. Add kale and cook until wilted, then stir in soy sauce and Dijon mustard. Season with salt and pepper and remove from heat.
3. Roll out the puff pastry on a parchment paper-lined baking sheet. Spread the kale and mushroom mixture evenly in the center.
4. Fold the pastry over the filling to form a log and seal the edges. Brush the top with non-dairy milk.
5. Bake for 25–30 minutes, until golden and crisp.

A delicious and hearty dish, this Vegan Kale and Mushroom Wellington is a luxurious alternative to traditional holiday roasts. It’s sure to impress your guests and add an elegant touch to your festive spread.

Vegan Kale and Apple Stuffing

This vegan stuffing recipe features the perfect combination of savory herbs, tender kale, and sweet apples, making it an ideal side dish for any holiday feast. The warmth and sweetness of the apples paired with kale’s rich flavor create a delicious and nutritious stuffing alternative.

Ingredients:

• 4 cups cubed stale bread (preferably sourdough)
• 1 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 apples, peeled, cored, and diced
• 1 bunch kale, chopped
• 1/4 cup vegetable broth
• 1 tsp ground sage
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and celery, cooking until softened. Add apples and cook for an additional 5 minutes.
3. Stir in kale and vegetable broth, cooking until the kale wilts down.
4. In a large bowl, combine the bread cubes with the sautéed mixture, adding sage, thyme, salt, and pepper. Mix well to combine.
5. Transfer the stuffing to a baking dish and cover with foil. Bake for 20 minutes, then uncover and bake for an additional 10 minutes until golden.

This Vegan Kale and Apple Stuffing is a wholesome, flavorful side dish that will elevate your holiday meal. It’s hearty, satisfying, and packed with delicious flavors that complement any festive main course.

Vegan Kale and Lentil Shepherd’s Pie

A cozy, comforting dish perfect for holiday dinners, this Vegan Kale and Lentil Shepherd’s Pie features a rich lentil base, hearty greens, and a creamy mashed potato topping. It’s a filling, nutritious, and entirely plant-based take on the classic.

Ingredients:

• 1 cup green or brown lentils
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 cups kale, chopped
• 3 large potatoes, peeled and cubed
• 1/4 cup non-dairy milk
• 2 tbsp vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a medium pot, cook lentils in vegetable broth according to package instructions until tender. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and carrots until softened. Add kale and cook until wilted. Stir in the lentils and season with salt and pepper.
4. Boil the potatoes in salted water until tender, about 15 minutes. Drain, then mash with non-dairy milk, vegan butter, salt, and pepper.
5. Layer the lentil and kale mixture in a baking dish and top with mashed potatoes. Smooth the potatoes evenly over the lentils.
6. Bake for 20 minutes until the top is golden brown.

This Vegan Kale and Lentil Shepherd’s Pie is a warming, nourishing dish that’s perfect for holiday dinners. The creamy mashed potato topping pairs beautifully with the savory lentil and kale filling, creating a comforting meal full of rich flavors.

Vegan Kale and Butternut Squash Risotto

A creamy, comforting risotto with tender kale and sweet roasted butternut squash, this dish is an elegant addition to any holiday table. It’s naturally vegan and filled with seasonal ingredients that make it perfect for festive occasions.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small butternut squash, peeled and cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, until tender and caramelized.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté until soft. Add Arborio rice and cook for 1–2 minutes, stirring occasionally.
3. Gradually add the vegetable broth, one ladleful at a time, stirring continuously and allowing the liquid to absorb before adding more. Continue until the rice is creamy and cooked through (about 20–25 minutes).
4. Stir in roasted butternut squash, kale, and nutritional yeast. Season with salt and pepper.

This Vegan Kale and Butternut Squash Risotto is a decadent, savory dish that brings together rich flavors and creamy texture, making it the perfect main or side for any holiday meal. It’s a flavorful, comforting, and nourishing way to enjoy the season’s best produce.

Vegan Kale and Quinoa Stuffed Bell Peppers

These vibrant stuffed bell peppers are filled with a nutritious mix of quinoa, kale, and seasoned vegetables. The perfect balance of textures and flavors makes them an ideal main dish for your holiday table, offering a hearty, plant-based alternative to traditional stuffed dishes.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup kale, chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tbsp fresh cilantro, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook quinoa according to package instructions, using vegetable broth instead of water for added flavor.
3. In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until softened. Add kale and corn, cooking until the kale wilts down.
4. Stir in cooked quinoa, cumin, paprika, salt, and pepper.
5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
6. Cover with foil and bake for 25–30 minutes, until the peppers are tender. Garnish with fresh cilantro if desired.

These Vegan Kale and Quinoa Stuffed Bell Peppers are a filling and flavorful holiday meal. The combination of quinoa, kale, and spices creates a delightful, satisfying dish that will impress both vegan and non-vegan guests alike.

Vegan Kale and Roasted Carrot Salad with Tahini Dressing

This simple yet elegant salad features roasted carrots paired with fresh kale and drizzled with a creamy tahini dressing. It’s a perfect side dish for any holiday celebration, offering a mix of roasted, savory flavors and a smooth, tangy dressing.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup sunflower seeds (optional)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (or more to reach desired consistency)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sliced carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
3. While the carrots roast, prepare the dressing by whisking together tahini, lemon juice, maple syrup, and water in a small bowl. Adjust water as needed to achieve a smooth, pourable consistency.
4. Massage the kale with a bit of olive oil and salt to soften the leaves.
5. Once the carrots are done, assemble the salad by tossing the kale with the roasted carrots and sunflower seeds. Drizzle with tahini dressing and serve.

This Vegan Kale and Roasted Carrot Salad is a delightful combination of sweet, savory, and creamy flavors, making it the perfect addition to your holiday spread. The roasted carrots add depth and warmth, while the tahini dressing ties everything together beautifully.

Vegan Kale and Chickpea Stew

This hearty, comforting stew is loaded with kale, chickpeas, and tomatoes in a rich, spiced broth. It’s perfect for a cozy holiday meal, offering a nourishing option that’s both filling and full of flavor. The blend of spices and greens makes this stew an instant crowd-pleaser.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 bunch kale, chopped
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
2. Add carrot and zucchini, cooking for 5 minutes.
3. Stir in chickpeas, diced tomatoes, vegetable broth, cumin, turmeric, paprika, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, allowing the flavors to meld.
4. Add kale and cook for an additional 5–7 minutes until the kale is tender.
5. Serve with fresh parsley if desired.

This Vegan Kale and Chickpea Stew is a flavorful, hearty dish perfect for the holidays. The chickpeas add protein and texture, while the kale brings a burst of freshness. This stew is not only delicious but also packed with nutrients to keep you feeling nourished and satisfied.

Vegan Kale and Tofu Stir-Fry

This quick and easy stir-fry combines crisp kale, tofu, and colorful vegetables in a savory, flavorful sauce. It’s a nutritious and satisfying holiday dish that’s packed with plant-based protein and delicious flavors, perfect for a weeknight meal or a festive gathering.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sriracha (optional)
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, toss the tofu with soy sauce and set aside.
2. Heat olive oil in a large pan or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides. Remove and set aside.
3. In the same pan, add onion, bell pepper, and carrot. Cook for 5–7 minutes until tender.
4. Add kale, garlic, and ginger, and cook until the kale wilts.
5. In a small bowl, whisk together sesame oil, rice vinegar, maple syrup, and sriracha (if using). Pour the sauce over the vegetables and toss to coat.
6. Return the tofu to the pan and toss everything together. Serve with sesame seeds on top.

This Vegan Kale and Tofu Stir-Fry is a quick, flavorful, and nutritious meal that’s perfect for any holiday occasion. The tofu provides a satisfying protein boost, while the kale and vegetables offer a healthy, colorful component to your festive spread.

Vegan Kale and Sweet Potato Tacos

These vibrant and flavorful tacos are filled with roasted sweet potatoes, sautéed kale, and a creamy avocado sauce. A quick and easy dish that’s perfect for a holiday gathering or a casual weeknight meal, these tacos are both satisfying and packed with nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 bunch kale, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup salsa
• 8 small corn tortillas
• 1 avocado, mashed
• 1 tbsp lime juice
• Fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping halfway through.
2. While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add kale and cook until wilted, about 5 minutes.
3. In a small bowl, mash the avocado with lime juice and a pinch of salt.
4. Warm the tortillas in a dry skillet over low heat for 1–2 minutes.
5. Assemble the tacos by layering the roasted sweet potatoes, sautéed kale, and a dollop of avocado sauce on each tortilla. Top with salsa and fresh cilantro if desired.

These Vegan Kale and Sweet Potato Tacos are full of color, flavor, and nutrition, making them an excellent addition to your holiday spread. The combination of roasted sweet potatoes and kale provides a delicious contrast in texture, while the avocado sauce adds a creamy finish.

Vegan Kale and Pecan Stuffed Acorn Squash

This elegant dish features tender acorn squash filled with a savory mixture of kale, pecans, and quinoa. It’s a stunning, nutrient-dense main dish that’s perfect for a holiday meal, offering both a satisfying and visually appealing option for your guests.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bunch kale, chopped
• 1/2 cup pecans, toasted
• 1/4 cup dried cranberries (optional)
• 1 tbsp fresh sage, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the cut sides of the acorn squash with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30–40 minutes until the squash is tender.
3. While the squash roasts, cook the quinoa in vegetable broth according to package instructions.
4. In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Add kale and cook until wilted.
5. Stir in cooked quinoa, toasted pecans, cranberries, and sage. Season with salt and pepper.
6. Stuff the roasted acorn squash halves with the quinoa and kale mixture. Serve warm.

This Vegan Kale and Pecan Stuffed Acorn Squash is a perfect holiday dish that’s both comforting and festive. The combination of quinoa, kale, and pecans offers a satisfying texture, while the roasted acorn squash provides a naturally sweet base.

Vegan Kale and Tomato Pasta Bake

A creamy and hearty pasta bake that combines kale, tomatoes, and a rich vegan cheese sauce, this dish is perfect for holiday gatherings or a comforting dinner. The pasta is baked to perfection with a golden, bubbling top that’s sure to impress.

Ingredients:

• 12 oz pasta (penne or rigatoni works best)
• 2 cups kale, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/2 cup vegan cheese (shredded)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook pasta according to package instructions, drain, and set aside.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant. Add kale and cook until wilted. Stir in diced tomatoes and cook for 5 minutes.
4. In a blender, combine almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
5. Combine cooked pasta, kale and tomato mixture, and cheese sauce in a large bowl. Transfer to a baking dish and top with vegan cheese.
6. Bake for 20–25 minutes, until the top is golden and bubbly.

This Vegan Kale and Tomato Pasta Bake is the ultimate comfort food, combining rich flavors with a wholesome, plant-based twist. The creamy cheese sauce and sautéed kale make this dish satisfying and indulgent, while the pasta adds a comforting touch.

Vegan Kale and Roasted Beet Salad

This vibrant salad features roasted beets, fresh kale, and a tangy citrus dressing, making it a perfect holiday side dish. The earthy sweetness of the beets pairs beautifully with the kale, while the citrus dressing ties everything together with a refreshing zing.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 bunch kale, stems removed and chopped
• 1/4 cup orange juice
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1/4 cup crumbled vegan feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway, until tender.
2. While the beets roast, massage the chopped kale with olive oil and a pinch of salt to soften.
3. In a small bowl, whisk together orange juice, olive oil, balsamic vinegar, and maple syrup to make the dressing.
4. Once the beets are done, toss them with the kale and drizzle with the citrus dressing.
5. Top with crumbled vegan feta cheese, if using, and serve.

This Vegan Kale and Roasted Beet Salad is a fresh and colorful dish that’s perfect for the holidays. The combination of earthy beets and bright citrus dressing creates a beautiful balance of flavors, making it a standout addition to your holiday menu.

Note: More recipes​ are coming soon!