30+ Flavorful Sunday Vegan Kale Recipes to Try This Sunday

Kale has earned its place as a superfood, and it’s no wonder why—this leafy green is packed with essential vitamins, minerals, and antioxidants.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your routine, kale is a versatile ingredient that can elevate any dish.

From hearty soups and stews to fresh salads and savory snacks, there’s no limit to the delicious creations you can make with kale.

If you’re looking for some inspiration for your next Sunday meal, we’ve compiled 30+ Sunday Vegan Kale Recipes that are not only healthy but also full of flavor.

These recipes range from light and refreshing to rich and filling, offering something for every palate.

So, roll up your sleeves and get ready to enjoy a nourishing, plant-based meal that will leave you feeling satisfied and energized for the week ahead.

30+ Flavorful Sunday Vegan Kale Recipes to Try This Sunday

Adding kale to your Sunday meal rotation is an excellent way to boost your nutrition without sacrificing flavor.

Whether you’re preparing a cozy soup, a vibrant salad, or a savory main course, these 30+ Sunday Vegan Kale Recipes offer endless possibilities to keep your meals fresh and exciting.

With a variety of tastes and textures, you can enjoy this nutrient-dense green in countless ways.

So, why wait? Try out these recipes, and let kale become a staple in your plant-based cooking repertoire. Your taste buds and your body will thank you!

Creamy Vegan Kale and Sweet Potato Soup

This Creamy Vegan Kale and Sweet Potato Soup is the ultimate Sunday comfort food. Combining the nutrient-packed goodness of kale with the sweetness of roasted sweet potatoes and a creamy coconut milk base, this soup is hearty and delicious. Perfect for cozy afternoons or as a starter for a vegan dinner, it’s packed with vitamins, antioxidants, and flavor that will make it a family favorite.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 can (14 oz) coconut milk
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Optional toppings: fresh parsley, red pepper flakes

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent.
2. Add the sweet potatoes, smoked paprika, and cumin, stirring to coat the sweet potatoes in the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until creamy. If you prefer a chunkier texture, blend only half the soup.
5. Stir in the coconut milk and kale, letting it simmer for another 5 minutes until the kale wilts.
6. Season with salt and pepper. Serve hot, garnished with parsley or red pepper flakes.

This Creamy Vegan Kale and Sweet Potato Soup is a delightful way to celebrate a quiet Sunday while nourishing your body with wholesome ingredients. Its creamy texture and bold flavors make it a memorable dish that pairs perfectly with crusty bread or crackers.

Vegan Kale and Mushroom Pasta Bake

Sundays call for indulgence, and this Vegan Kale and Mushroom Pasta Bake delivers on all fronts. Featuring earthy mushrooms, nutrient-rich kale, and a luscious cashew cream sauce, this dish is a crowd-pleaser. It’s the perfect balance of comfort and health, making it ideal for a vegan Sunday feast.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 1 tbsp olive oil
• 2 cups mushrooms, sliced
• 3 cups kale, chopped
• 1 cup raw cashews (soaked in water for 4 hours or overnight)
• 1 1/2 cups unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup vegan mozzarella, shredded

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté the mushrooms until golden, then add the kale and cook until wilted.
3. Blend the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, thyme, salt, and pepper until smooth. Adjust seasoning if needed.
4. Mix the cooked pasta with the mushroom and kale mixture. Pour the cashew sauce over and stir well to coat.
5. Transfer to a greased baking dish. Top with vegan mozzarella and bake for 15–20 minutes until bubbly and golden.
6. Serve hot, garnished with fresh herbs or cracked black pepper.

This Vegan Kale and Mushroom Pasta Bake brings warmth and flavor to your Sunday table. It’s creamy, savory, and hearty, making it a surefire hit for family dinners or potlucks. Serve with a fresh green salad for a complete and satisfying meal.

Zesty Lemon Kale and Quinoa Salad

Brighten up your Sunday meals with this Zesty Lemon Kale and Quinoa Salad. Packed with plant-based protein, vibrant greens, and a tangy lemon vinaigrette, this salad is refreshing yet satisfying. It’s an excellent choice for those seeking a lighter, nutritious option without compromising on flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 3 cups kale, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted sunflower seeds
• 1/4 cup raisins or dried cranberries

For the dressing:

• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the quinoa in water according to package instructions. Fluff with a fork and let cool.
2. Massage the kale with a drizzle of olive oil until it softens.
3. In a large bowl, combine the quinoa, kale, cherry tomatoes, cucumber, red onion, sunflower seeds, and raisins.
4. Whisk together the dressing ingredients. Pour over the salad and toss to combine.
5. Let the salad sit for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

The Zesty Lemon Kale and Quinoa Salad is a vibrant, wholesome addition to any Sunday lineup. Its refreshing flavors and satisfying textures make it a versatile dish that can stand alone or accompany other mains. Enjoy this salad as a light lunch or pair it with a soup for a complete meal.

Vegan Kale and Chickpea Curry

This Vegan Kale and Chickpea Curry is an aromatic, hearty dish that’s perfect for a cozy Sunday meal. Loaded with tender chickpeas, nutrient-dense kale, and a fragrant coconut milk base, it’s both filling and nourishing. The rich blend of spices, like turmeric and cumin, gives it a comforting depth of flavor, making it an ideal dish to enjoy with rice or naan.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups kale, chopped
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until the onion is soft.
2. Stir in curry powder, turmeric, and cumin, cooking for another 1-2 minutes until the spices are fragrant.
3. Add chickpeas, kale, coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
4. Bring the curry to a boil, then reduce heat and simmer for 20-25 minutes until the kale is tender and the curry thickens slightly.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro, alongside rice or naan.

This Vegan Kale and Chickpea Curry is a nourishing dish full of flavor and plant-based protein. The creamy coconut milk and fragrant spices combine beautifully with the earthy kale and chickpeas, making it the perfect comfort food for a Sunday dinner. Serve it with a side of rice or your favorite flatbread for a satisfying, wholesome meal.

Vegan Kale and Avocado Wraps

For a light but fulfilling meal, these Vegan Kale and Avocado Wraps are an excellent choice. Packed with fresh vegetables, creamy avocado, and tangy hummus, they make a quick and easy Sunday lunch or dinner. The kale adds a hearty crunch, while the avocado provides healthy fats, making these wraps not only delicious but also full of nutrients.

Ingredients:

• 4 large whole wheat wraps or tortillas
• 3 cups kale, chopped
• 2 ripe avocados, sliced
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/2 cup hummus
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Warm the wraps in a skillet over low heat for about 30 seconds on each side.
2. In a large bowl, toss the chopped kale with olive oil, massaging it gently until it softens.
3. Lay the wraps on a flat surface and spread a thin layer of hummus on each.
4. Layer the kale, avocado slices, shredded carrots, cucumber, and red onion on top of the hummus.
5. Season with salt and pepper, then carefully roll up the wraps.
6. Slice each wrap in half and serve immediately, or wrap them up for a quick on-the-go meal.

These Vegan Kale and Avocado Wraps are a deliciously satisfying option for those looking for a fresh, easy-to-make meal. They’re perfect for a laid-back Sunday lunch, offering a balance of texture and flavor that is both light and filling. Plus, they’re packed with healthy fats, fiber, and a variety of vitamins, making them as nutritious as they are tasty.

Vegan Kale and Lentil Stew

The Vegan Kale and Lentil Stew is a warm, hearty dish that brings together earthy lentils and vibrant kale in a rich, flavorful broth. This stew is not only packed with protein and fiber but also bursting with vitamins and antioxidants. It’s perfect for a filling Sunday dinner, especially on colder days, and can be served with bread or a side salad for a complete meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until the vegetables are softened (about 5 minutes).
2. Add the garlic, and cook for another minute until fragrant.
3. Stir in the lentils, vegetable broth, diced tomatoes, thyme, rosemary, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and let the stew simmer, uncovered, for about 30-40 minutes, or until the lentils are tender.
5. Stir in the kale, and cook for an additional 5-7 minutes until the kale is wilted.
6. Taste and adjust the seasoning, then serve hot, garnished with fresh parsley.

This Vegan Kale and Lentil Stew is a delicious, nutrient-dense dish perfect for Sundays when you need a filling, comforting meal. The lentils provide protein and fiber, while the kale adds a dose of vitamins. This stew is great for meal prep as it keeps well in the fridge for several days, making it an easy go-to for lunches or dinners throughout the week.

Vegan Kale and Potato Hash

This Vegan Kale and Potato Hash is a perfect Sunday brunch or breakfast option that’s hearty, flavorful, and packed with nutrients. With crispy potatoes, sautéed kale, and savory seasonings, this dish is filling and satisfying while still being light and healthy. It’s great on its own or as a side dish to vegan sausages or tofu scramble.

Ingredients:

• 3 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups kale, chopped
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• Optional: hot sauce or vegan sour cream for serving

Instructions:

1. Bring a pot of water to a boil and cook the diced potatoes for 5-7 minutes, just until tender but not fully cooked. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and the onion is soft.
3. Add the par-cooked potatoes to the skillet and sauté until golden brown and crispy, about 10-12 minutes.
4. Stir in the smoked paprika, turmeric, salt, and pepper. Add the chopped kale and cook for 3-5 minutes until the kale wilts.
5. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley and optional hot sauce or vegan sour cream.

This Vegan Kale and Potato Hash is a simple yet flavorful dish that’s perfect for a leisurely Sunday meal. The crispy potatoes complement the earthy kale, while the spices give it a warm and savory depth. Whether you enjoy it on its own or as part of a larger brunch spread, this hash is a crowd-pleasing and nutritious choice.

Vegan Kale Caesar Salad

A twist on the classic Caesar salad, this Vegan Kale Caesar Salad combines the robust flavors of kale with a creamy, dairy-free dressing that rivals any traditional version. The addition of crunchy chickpea croutons and a sprinkle of nutritional yeast gives this salad a satisfying crunch and cheesy flavor, making it perfect for a light yet filling Sunday lunch or dinner.

Ingredients:

• 3 cups kale, chopped and stems removed
• 1 can (15 oz) chickpeas, drained, rinsed, and dried
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup nutritional yeast

For the dressing:

• 1/4 cup raw cashews (soaked for 4 hours or overnight)
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard
• 1 garlic clove
• 1/4 cup water
• 1 tbsp capers (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Spread the chickpeas in a single layer on a baking sheet. Drizzle with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, shaking halfway through, until crispy.
2. For the dressing, blend the soaked cashews, lemon juice, Dijon mustard, garlic, water, capers, salt, and pepper until smooth and creamy. Adjust the seasoning to taste.
3. Massage the kale with a drizzle of olive oil until it softens.
4. Toss the kale with the creamy dressing and half of the roasted chickpeas.
5. Top with the remaining chickpeas and nutritional yeast. Serve immediately.

This Vegan Kale Caesar Salad is a satisfying and healthy twist on a beloved classic. The creamy cashew-based dressing paired with crunchy roasted chickpeas and nutritional yeast creates a flavorful salad that’s perfect for a light yet filling Sunday meal. It’s a great way to enjoy the nutritional benefits of kale without sacrificing taste.

Vegan Kale and Tofu Stir-Fry

This Vegan Kale and Tofu Stir-Fry is a quick and easy dish that’s packed with flavor and texture. The crispy tofu, sautéed with vibrant vegetables and kale, is coated in a savory soy sauce-based glaze that ties everything together. This stir-fry is perfect for a fast and nutritious Sunday dinner or lunch, full of plant-based protein and fiber.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cups kale, chopped
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 1/2 tsp ginger, grated
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté for 5-7 minutes until golden and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the bell pepper, carrot, and kale, stirring frequently for 3-4 minutes until the vegetables are tender.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, garlic, and ginger. Pour the sauce over the veggies and toss to coat.
4. Add the crispy tofu back into the skillet and stir to combine. Cook for an additional 2-3 minutes until everything is heated through and coated in the sauce.
5. Garnish with sesame seeds and serve immediately with rice or noodles.

This Vegan Kale and Tofu Stir-Fry is a vibrant and satisfying meal that’s perfect for a quick and healthy Sunday dinner. The crispy tofu, paired with sautéed kale and colorful vegetables, creates a dish full of flavor and texture. The savory soy-based sauce ties it all together, making it a perfect weeknight dinner option that’s as nutritious as it is delicious.

Vegan Kale and Quinoa Salad

This Vegan Kale and Quinoa Salad is a light yet hearty dish, combining the superfoods of quinoa and kale with fresh veggies and a tangy lemon vinaigrette. It’s perfect for a Sunday meal when you want something nutritious but refreshing. The quinoa provides protein and fiber, while the kale offers a good dose of vitamins, making this salad both filling and nourishing.

Ingredients:

• 1 cup quinoa, rinsed
• 3 cups kale, chopped and stems removed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
2. In a large bowl, massage the kale with a little olive oil to soften it.
3. Add the cooked quinoa, bell pepper, cucumber, red onion, and parsley to the kale. Toss everything together.
4. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, maple syrup, salt, and pepper until combined.
5. Pour the dressing over the salad and toss again to coat. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Vegan Kale and Quinoa Salad is a fresh, protein-packed salad that’s perfect for a light Sunday meal or as a side dish to complement other meals. It’s filled with vibrant vegetables and a zesty dressing, offering a balance of flavors and textures that’s both satisfying and nutritious. The combination of quinoa and kale makes it not only delicious but also a powerhouse of plant-based nutrients.

Vegan Kale and Sweet Potato Tacos

These Vegan Kale and Sweet Potato Tacos are bursting with flavor and nutrition, featuring roasted sweet potatoes, sautéed kale, and a simple homemade taco seasoning. The soft, warm tortillas make the perfect vessel for this delicious, plant-based filling. These tacos are perfect for a casual Sunday dinner and are sure to satisfy both vegans and non-vegans alike.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 3 cups kale, chopped
• 1 tbsp lime juice
• 8 small corn tortillas
• 1/2 cup salsa
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup avocado, sliced (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
2. While the sweet potatoes roast, heat a large skillet over medium heat. Add the chopped kale and sauté until wilted, about 5 minutes. Stir in the lime juice and season with salt and pepper.
3. Warm the tortillas in a dry skillet or on the stovetop for about 30 seconds per side.
4. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes on each tortilla, top with sautéed kale, and finish with salsa, chopped cilantro, and avocado slices. Serve immediately.

These Vegan Kale and Sweet Potato Tacos are the perfect combination of savory, spicy, and fresh flavors. The roasted sweet potatoes add a subtle sweetness, while the sautéed kale brings a hearty, earthy flavor. The homemade taco seasoning makes the filling extra flavorful, and the lime and avocado add a burst of freshness. These tacos are a delicious and satisfying choice for a Sunday dinner or a fun meal with friends and family.

Vegan Kale and Mushroom Stroganoff

This Vegan Kale and Mushroom Stroganoff is a rich, creamy, and comforting dish that’s perfect for a cozy Sunday meal. Featuring earthy mushrooms and hearty kale in a velvety plant-based sauce, it’s a satisfying and indulgent dinner option. Serve it over pasta or mashed potatoes for a truly delicious meal that will warm you up from the inside out.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 2 cups kale, chopped
• 1 cup vegetable broth
• 1 cup canned coconut milk
• 2 tbsp flour (use gluten-free if desired)
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked pasta or mashed potatoes, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. Add the sliced mushrooms and cook for about 5 minutes until tender and browned.
3. Stir in the flour and cook for 1-2 minutes to create a roux.
4. Gradually add the vegetable broth, coconut milk, soy sauce, thyme, paprika, salt, and pepper, stirring constantly until the sauce thickens, about 5-7 minutes.
5. Add the kale and cook for another 3-4 minutes until the kale is wilted and tender.
6. Taste and adjust the seasoning as needed. Serve over pasta or mashed potatoes and garnish with fresh parsley.

This Vegan Kale and Mushroom Stroganoff is a rich and flavorful dish that brings comfort and nourishment together. The creamy sauce, combined with the earthy mushrooms and tender kale, creates a hearty meal that’s perfect for a cozy Sunday evening. Whether served with pasta or mashed potatoes, this dish is a great plant-based alternative to the traditional stroganoff, providing a satisfying and indulgent meal without the dairy.

Vegan Kale and Lentil Soup

This Vegan Kale and Lentil Soup is a comforting, hearty, and nutrient-packed dish, perfect for a cozy Sunday meal. The earthy flavors of lentils and kale are combined with aromatic herbs and spices to create a warming soup that’s both filling and healthy. With its rich broth and wholesome ingredients, this soup is perfect for meal prep and can be enjoyed throughout the week.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, sautéing for 5-7 minutes until softened.
2. Add the cumin, smoked paprika, turmeric, salt, and pepper, and cook for 1 minute, stirring constantly to bring out the flavors of the spices.
3. Add the lentils, diced tomatoes (with juice), and vegetable broth. Bring the mixture to a boil.
4. Lower the heat, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5. Stir in the kale and cook for an additional 5 minutes until the kale is wilted and tender.
6. Add lemon juice and taste for seasoning. Serve hot, garnished with fresh parsley.

This Vegan Kale and Lentil Soup is a hearty, flavorful, and nutritious dish that’s perfect for a Sunday meal. The lentils provide plant-based protein, while the kale adds vitamins and minerals. The aromatic spices and lemon juice bring depth and brightness to the soup, making it a comforting, wholesome meal. This soup can be enjoyed on its own or paired with crusty bread for an even more satisfying experience.

Vegan Kale and Chickpea Stew

This Vegan Kale and Chickpea Stew is a savory, filling dish that combines protein-packed chickpeas with kale in a flavorful tomato-based stew. The addition of aromatic spices and vegetables creates a rich, well-rounded flavor that’s perfect for a cozy Sunday meal. It’s an easy one-pot dish that’s both nourishing and satisfying, ideal for busy days when you want something hearty but simple.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional, for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened.
2. Stir in the cumin, coriander, cinnamon, red pepper flakes (if using), salt, and pepper. Cook for 1 minute, allowing the spices to bloom.
3. Add the chickpeas, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then lower the heat and simmer for 15-20 minutes, allowing the flavors to meld.
4. Add the kale and cook for an additional 5-7 minutes, until the kale is wilted and tender.
5. Taste and adjust seasoning, if needed. Serve hot, garnished with a squeeze of fresh lemon juice and chopped cilantro.

This Vegan Kale and Chickpea Stew is a flavorful, satisfying, and easy-to-make dish that’s perfect for a Sunday dinner. The combination of protein-rich chickpeas and nutrient-packed kale makes it a wholesome meal, while the spices add warmth and complexity. The stew is a great option for meal prep and can be enjoyed with a side of crusty bread for a complete and hearty meal.

Vegan Kale and Avocado Toast

For a lighter Sunday meal or snack, Vegan Kale and Avocado Toast is the perfect choice. The creamy avocado is paired with sautéed kale, served on a warm, toasted piece of bread for a satisfying combination of flavors and textures. This dish is quick, nutritious, and can be enjoyed at any time of the day, making it ideal for a lazy Sunday morning or afternoon snack.

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups kale, chopped
• 1 garlic clove, minced
• Red pepper flakes (optional, for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Toast the slices of bread to your desired level of crispiness.
2. In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth. Set aside.
3. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the chopped kale and cook for 3-5 minutes until wilted and tender. Season with salt and pepper.
5. Spread the mashed avocado evenly on each slice of toasted bread. Top with sautéed kale.
6. Garnish with red pepper flakes and fresh parsley. Serve immediately.

This Vegan Kale and Avocado Toast is a simple yet flavorful dish that combines the creaminess of avocado with the hearty, nutritious kale. It’s perfect for a light Sunday breakfast or brunch, providing a balance of healthy fats, fiber, and vitamins. The toast can be topped with various garnishes like red pepper flakes or nutritional yeast to add a bit more flavor, making it a versatile and satisfying meal.

Note: More recipes are coming soon!