Looking for fresh, flavorful ways to enjoy kale on a relaxing Sunday?
These 15 Sunday vegan kale recipes are perfect for nourishing your body and delighting your taste buds.
From hearty curries to vibrant salads, creamy risottos, and satisfying bowls, there’s something for every craving.
Kale’s versatility and nutrient-rich profile make it ideal for plant-based meals that are both wholesome and delicious.
Whether you’re cooking for yourself, family, or friends, these recipes make Sundays easy, fun, and healthy.
All meals are 100% vegan and packed with flavor.
15 Easy Sunday Vegan Kale Recipes to Elevate Your Weekend
With these 15 Sunday vegan kale recipes, you can transform your weekend meals into something exciting and nutritious.
Kale is more than just a leafy green; it’s a powerhouse ingredient that pairs beautifully with grains, legumes, and spices.
Whether you’re craving something hearty like a shepherd’s pie or light like a green smoothie, these recipes cover every mood and flavor profile.
Make your Sundays deliciously green, creative, and healthy.
Try a few recipes, experiment with flavors, and enjoy the vibrant benefits of kale in every meal.
Creamy Coconut Kale and Chickpea Curry
This hearty vegan curry combines tender kale with protein-packed chickpeas in a fragrant coconut milk sauce.
Every bite delivers a perfect balance of spice, creaminess, and earthy flavors.
It’s comforting, nutritious, and simple to prepare, making it an ideal Sunday lunch or dinner.
Fresh herbs enhance its aroma and depth.
Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- 1 can (400ml) coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 4 cups chopped kale, stems removed
- 1 large tomato, diced
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions:
- Heat coconut oil in a large skillet over medium heat.
- Add cumin seeds and allow them to sizzle for 30 seconds.
- Add chopped onions and sauté until translucent.
- Stir in garlic and ginger, cooking for another minute.
- Mix in turmeric, coriander, and chili powder.
- Stir well to coat the onion mixture.
- Pour in coconut milk and diced tomato.
- Bring to a gentle simmer.
- Add chickpeas and kale.
- Cook for 10–12 minutes until kale is tender and chickpeas are warmed through.
- Season with salt, pepper, and lime juice.
- Stir gently to combine.
- Garnish with fresh cilantro before serving.
- Serve with steamed rice or warm flatbread.
This curry is a perfect blend of flavors and textures.
The creamy coconut base balances the earthy kale and hearty chickpeas.
It warms you from the inside out, making it a perfect Sunday meal.
Leftovers taste even better the next day.
Lemon Garlic Kale Pasta
This vegan pasta is light yet flavorful, with tender kale tossed in a lemon-garlic sauce.
The citrusy brightness pairs perfectly with the subtle garlicky depth, making it refreshing and satisfying.
It’s quick to make and perfect for a cozy Sunday lunch or dinner.
A sprinkle of nutritional yeast adds a cheesy touch without dairy.
Ingredients:
- 300g spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chopped kale, stems removed
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- 2 tablespoons nutritional yeast (optional)
- Toasted pine nuts for garnish
Instructions:
- Cook pasta according to package instructions until al dente.
- Reserve 1/2 cup pasta water, then drain pasta.
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and red pepper flakes, sauté for 1 minute.
- Add kale and cook until wilted, about 5 minutes.
- Stir in lemon zest and juice.
- Add pasta to the pan, tossing to combine.
- Use reserved pasta water if needed to loosen the sauce.
- Season with salt, pepper, and nutritional yeast.
- Garnish with toasted pine nuts before serving.
This pasta is fresh, vibrant, and full of flavor.
The lemony garlic sauce elevates the earthy kale beautifully.
It’s light yet satisfying, perfect for a Sunday meal.
Healthy, delicious, and easy to prepare.
Kale and Sweet Potato Buddha Bowl
This colorful Buddha bowl combines roasted sweet potatoes with sautéed kale, quinoa, and chickpeas.
Every bite offers a mix of textures and flavors, from earthy kale to sweet, tender potatoes.
A creamy tahini dressing ties everything together beautifully.
It’s nourishing, filling, and perfect for a leisurely Sunday lunch or dinner.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup cooked quinoa
- 1 can (400g) chickpeas, drained and rinsed
- 4 cups chopped kale, stems removed
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- Water to thin dressing
- Sesame seeds for garnish
Instructions:
- Preheat oven to 200°C (400°F).
- Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, salt, and pepper.
- Roast for 25–30 minutes until tender and lightly caramelized.
- Heat remaining olive oil in a pan over medium heat.
- Sauté kale until wilted, about 5 minutes.
- In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth.
- Assemble bowls with quinoa, roasted sweet potatoes, chickpeas, and sautéed kale.
- Drizzle with tahini dressing.
- Sprinkle sesame seeds on top before serving.
This Buddha bowl is vibrant and packed with nutrients.
The roasted sweet potatoes complement the earthy kale perfectly.
It’s a satisfying and balanced Sunday meal.
Every ingredient shines individually and together.
Kale and White Bean Soup
This hearty vegan soup combines kale and white beans in a flavorful vegetable broth.
It’s warming, nutritious, and perfect for a relaxing Sunday meal.
The combination of garlic, herbs, and kale creates a comforting and delicious dish.
Every spoonful is both light and filling.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can (400g) white beans, drained and rinsed
- 4 cups chopped kale, stems removed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- Juice of 1/2 lemon
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery.
- Sauté for 5–7 minutes until vegetables soften.
- Add vegetable broth, white beans, thyme, and rosemary.
- Bring to a gentle simmer for 15 minutes.
- Stir in kale and cook for another 5–7 minutes until tender.
- Season with salt, pepper, and lemon juice.
- Serve hot with crusty bread.
This soup is wholesome and comforting.
The kale and white beans create a perfect balance of texture and flavor.
It’s ideal for a cozy Sunday lunch or dinner.
Leftovers taste even better the next day.
Sautéed Garlic Kale with Mushrooms
This simple side dish features tender kale sautéed with earthy mushrooms and garlic.
It’s quick to prepare yet packed with flavor and nutrients.
Perfect as a side for dinner or tossed with grains for a main.
The garlic and mushrooms elevate the kale’s natural taste beautifully.
Ingredients:
- 2 tablespoons olive oil
- 4 cups chopped kale, stems removed
- 250g mushrooms, sliced
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon lemon juice
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms and sauté until golden brown, about 5–7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add kale and cook until wilted, about 5 minutes.
- Drizzle with soy sauce and lemon juice.
- Season with salt and pepper to taste.
- Toss gently to combine before serving.
This dish is earthy, savory, and full of depth.
The mushrooms and garlic bring out the kale’s natural flavor.
It’s a versatile dish for any Sunday meal.
Healthy, delicious, and ready in under 20 minutes.
Kale and Avocado Smoothie
This green smoothie blends kale with avocado, banana, and almond milk for a creamy delight.
It’s refreshing, nutrient-dense, and perfect for a Sunday breakfast or snack.
The creamy avocado balances the slightly bitter kale perfectly.
A touch of maple syrup adds natural sweetness.
Ingredients:
- 2 cups chopped kale, stems removed
- 1 ripe avocado, peeled and pitted
- 1 banana
- 1 1/2 cups almond milk
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
- Ice cubes (optional)
Instructions:
- Place all ingredients in a blender.
- Blend until smooth and creamy.
- Add ice cubes if a colder smoothie is desired.
- Taste and adjust sweetness with maple syrup if needed.
- Pour into glasses and serve immediately.
This smoothie is creamy, refreshing, and packed with nutrients.
The kale and avocado provide vitamins and healthy fats.
It’s a perfect energizing start to a Sunday.
Delicious, filling, and easy to make.
Kale and Quinoa Stuffed Peppers
These colorful bell peppers are stuffed with a flavorful mixture of quinoa, kale, and vegetables.
Baking them allows the flavors to meld beautifully.
It’s a vibrant and hearty dish perfect for a Sunday dinner.
Each bite is both satisfying and nutritious.
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups chopped kale, stems removed
- 1 can (400g) diced tomatoes
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 180°C (350°F).
- Heat olive oil in a pan over medium heat.
- Sauté onion and garlic until translucent.
- Add kale and cook until wilted.
- Stir in diced tomatoes, cooked quinoa, smoked paprika, salt, and pepper.
- Stuff each bell pepper with the quinoa and kale mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25–30 minutes until peppers are tender.
- Garnish with fresh parsley before serving.
These stuffed peppers are colorful, hearty, and satisfying.
The combination of quinoa, kale, and tomatoes creates a delicious balance.
They make a perfect centerpiece for a Sunday meal.
Leftovers can be enjoyed the next day as well.
Kale and Lentil Shepherd’s Pie
This vegan shepherd’s pie features a hearty lentil and kale filling topped with creamy mashed potatoes.
It’s warm, comforting, and perfect for a relaxing Sunday dinner.
The kale adds a nutritious green twist while the lentils provide protein and depth.
Each bite is both satisfying and full of flavor.
Ingredients:
- 2 cups cooked lentils
- 4 cups chopped kale, stems removed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 cup vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and black pepper, to taste
- 4 cups mashed potatoes (vegan butter and plant milk optional)
Instructions:
- Preheat oven to 190°C (375°F).
- Heat olive oil in a skillet over medium heat.
- Sauté onion, garlic, and carrots until softened.
- Add lentils, kale, vegetable broth, thyme, rosemary, salt, and pepper.
- Simmer for 5–7 minutes until kale is tender.
- Spoon the lentil and kale mixture into a baking dish.
- Spread mashed potatoes evenly on top.
- Bake for 20–25 minutes until golden brown.
- Serve warm.
This shepherd’s pie is hearty and comforting.
The kale and lentils provide both nutrition and flavor.
It’s an ideal main course for a cozy Sunday.
Perfect for family meals or leftovers.
Kale and Black Bean Tacos
These vegan tacos feature sautéed kale, black beans, and fresh toppings for a flavorful bite.
They’re quick, satisfying, and perfect for a Sunday lunch or dinner.
Each taco is bursting with textures, from tender kale to creamy avocado.
A squeeze of lime brightens every bite.
Ingredients:
- 8 small corn or flour tortillas
- 1 tablespoon olive oil
- 4 cups chopped kale, stems removed
- 1 can (400g) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 avocado, sliced
- 1/2 cup salsa
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté kale until wilted, about 5 minutes.
- Add black beans, cumin, smoked paprika, salt, and pepper.
- Cook for another 3–5 minutes until heated through.
- Warm tortillas in a dry pan or oven.
- Fill each tortilla with kale and black bean mixture.
- Top with avocado slices, salsa, and fresh cilantro.
- Serve immediately.
These tacos are vibrant and flavorful.
The kale adds a nutritious crunch to each bite.
Perfect for a fun, casual Sunday meal.
Easy to customize with your favorite toppings.
Kale and Tomato Ratatouille
This vegan ratatouille features kale, tomatoes, zucchini, and bell peppers in a savory herb sauce.
It’s colorful, flavorful, and perfect for a Sunday dinner.
The kale adds a green punch and balances the sweetness of the vegetables.
Each spoonful is hearty and comforting.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 zucchini, diced
- 1 red bell pepper, diced
- 4 cups chopped kale, stems removed
- 4 large tomatoes, diced
- 1 teaspoon thyme
- 1 teaspoon oregano
- Salt and black pepper, to taste
- Fresh basil for garnish
Instructions:
- Heat olive oil in a large pan over medium heat.
- Sauté onion and garlic until fragrant.
- Add zucchini and bell pepper, cooking for 5–7 minutes.
- Stir in tomatoes, kale, thyme, oregano, salt, and pepper.
- Simmer for 15–20 minutes until vegetables are tender.
- Garnish with fresh basil before serving.
This ratatouille is colorful and full of flavor.
The kale balances the sweetness of the vegetables beautifully.
It’s perfect as a main dish or side for Sunday dinner.
Healthy, hearty, and satisfying.
Kale and Peanut Stir-Fry
This vegan stir-fry combines kale with crunchy vegetables and a savory peanut sauce.
It’s quick to make, packed with flavor, and perfect for a Sunday dinner.
The creamy peanut sauce coats every bite for a deliciously rich taste.
Serve over rice or noodles for a complete meal.
Ingredients:
- 2 tablespoons sesame oil
- 4 cups chopped kale, stems removed
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 3 garlic cloves, minced
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon chili flakes (optional)
Instructions:
- Heat sesame oil in a large skillet or wok over medium heat.
- Sauté garlic for 1 minute until fragrant.
- Add bell pepper, carrot, and zucchini. Cook for 5–7 minutes.
- Stir in kale and cook until wilted.
- In a small bowl, mix peanut butter, soy sauce, maple syrup, rice vinegar, and chili flakes.
- Pour sauce over vegetables and stir until coated.
- Cook for another 2–3 minutes.
- Serve immediately over rice or noodles.
This stir-fry is creamy, savory, and full of texture.
The peanut sauce complements the kale perfectly.
It’s a quick and satisfying Sunday meal.
Healthy, colorful, and delicious.
Kale and Mushroom Risotto
This creamy vegan risotto combines arborio rice with sautéed kale and mushrooms.
It’s rich, comforting, and perfect for a leisurely Sunday dinner.
The kale adds color and nutrients, balancing the creamy texture of the rice.
Each bite is indulgent yet wholesome.
Ingredients:
- 1 1/2 cups arborio rice
- 4 cups vegetable broth, warm
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 250g mushrooms, sliced
- 4 cups chopped kale, stems removed
- 1/4 cup nutritional yeast (optional)
- Salt and black pepper, to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pan over medium heat.
- Sauté onion and garlic until translucent.
- Add mushrooms and cook until tender.
- Stir in arborio rice and cook for 1–2 minutes.
- Gradually add warm vegetable broth, 1/2 cup at a time, stirring constantly.
- Continue adding broth until rice is creamy and cooked, about 20–25 minutes.
- Stir in kale and cook until wilted.
- Add nutritional yeast, salt, and pepper.
- Garnish with fresh parsley before serving.
This risotto is creamy, flavorful, and comforting.
The kale adds nutrition and vibrant color.
Perfect for a slow, indulgent Sunday dinner.
Every bite is warm, creamy, and satisfying.
