We love spinach! Fresh and cool when raw, tender when cooked, the mild earthiness of spinach is a great flavor-enhancer. Plus, it’s delicious on its own: Who doesn’t love a large helping of wilted spinach on the side? In this collection of vegan spinach recipes, you’ll find fresh spinach in salads, tucked into sandwiches or wraps, and blended to make a dip. Cooked spinach steals the show on pizza and in soups, stews, and casseroles. All recipes are free of oil and processed ingredients, so they’re extra healthy, too.
Pro tip: When selecting spinach, opt for baby spinach in raw recipes, and large, dark green mature leaves for cooked dishes. Baby spinach also works in cooked dishes.
Perfect at any time of the year, this satisfying lentil and spinach soup features the rich meaty flavor of brown or green lentils alongside lighter ingredients such as fresh tomatoes, zucchini, celery, and carrots. Turn off the heat and stir in fresh baby spinach, adding a splash of lemon juice for brightness. Pro tip: Almost any soup benefits from a splash of lemon juice at the end of cooking, and be sure to season with salt and pepper to taste. One commenter shares: “Love this soup. I added extra cumin and sage and paprika. Delicious! I also roast potatoes on the side to add, sweet potato and baking potatoes. Can’t go wrong with this soup.” Also check out our other Lentil and Spinach Soup recipe, which includes butternut squash for a thicker, stew-like consistency.
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Raw spinach, parsley, and cilantro offer fresh flavor to this gorgeous green chickpea dip. At the same time, lime juice lends a delicate citric sharpness, and a garnish of scallions keeps things lively. Serve with pita squares or crudités, or spread it on bread or a whole wheat tortilla with salad ingredients.
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These hearty lentil roll-ups get their warmly spiced flavor from ras el hanout, a Moroccan spice blend that includes cumin, ginger, and cinnamon. To make the wraps, slather whole wheat tortillas with hummus and top with an even layer of spinach leaves and the spicy lentil mix. Then it’s just a matter of roll and devour. Shares a happy fan, “Let me tell you…no one in my family asked what was in this, and they cleaned their plates, skillets, and not a speck was leftover. Five stars to the chef!!! This is a keeper. Easy peasy too!”
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In this vegan version of this classic Indian dish, tofu stands in for cubes of paneer cheese, while a combination of spinach and beet greens form the base of the savory sauce. A medley of spices brings a delicious depth to the dish, and sweet corn adds bright color and sweet flavor.. Garnish with cilantro and serve over your favorite whole grain or whole wheat pita bread.
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Ready in 30 minutes, this profoundly nourishing soup is one you’ll make again and again. Spinach, added during the last few minutes of cooking, brings green goodness, chickpeas lend robustness, and brown rice spaghetti, which is cooked with the veggies, gives the soup a silky texture. Pro tip: For extra body, add cubes of tofu just before serving. Notes a fan, “My family kept saying, ‘Wait! This is like chicken noodle soup without the chicken!’ They couldn’t believe an old traditional favorite could be replaced by earth-friendly plant-based ingredients.”
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This family-friendly pizza gets mouthwatering flavor from a tasty tofu-based creamed spinach topping, with nutritional yeast adding cheesy flavor. Tangy sun-dried tomatoes, sharp red onions, and sweet-salty olives boost the flavor and keep you coming back for another slice. Shares a reviewer, “My whole family loves this pizza, including my 4-year-old, who’s quite possibly the pickiest eater I’ve ever met.”
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A bed of baby spinach provides the perfect backdrop for these enchiladas filled with smoky sweet potato and pinto beans. Smothered in a savory homemade red sauce and zesty cilantro-orange crema, you will want to devour every bite. Note: This recipe calls for two cups of our Instant Pot o’ Beans, so be sure to have that ready before you start. Writes a commenter, “This will be my new company-worthy recipe. Soooo good it tastes like a vegan dish you would get at a high-end restaurant. Love the orange flavor!”
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In these delicious vegan tacos, garlicky sautéed spinach lends a sweet and earthy flavor to the steamed potato filling, while nutritional yeast adds notes of cheesy flavor. Notes a commenter, “So delicious I was surprised. I’m not WFPB, but just trying out this recipe and glad I did. It will be added to my dinner rotation.”
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In this vibrant warm-weather salad, a bed of fresh baby spinach and crunchy edamame provides an earthy backdrop for the juicy-sweet flavors of tangy strawberries and caramelized grilled pineapple. To finish it off, garnish with chopped almonds and a drizzle of strawberry-and-poppy-seed dressing, which one fan describes as “the best dressing [they’ve] ever tasted!”
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Filled with a melty homemade potato-based vegan cheese, these savory veggie balls get their vibrant green hue from a veggie-forward coating featuring potato, green beans, and spinach, with corn, jalapeño, and onion adding zesty flavor. “These are delicious!” shares one fan. “They are definitely a bit time-consuming to make but well worth the effort as an occasional treat.”
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With classic lasagna flavor served in bite-sized packages, this delicious zucchini rollatini features a savory mixture of chickpeas, spinach, quinoa, and cashew cheese spread across thin slices of zucchini. Roll the zucchini into a pinwheel shape, douse it with a tangy marinara sauce, and bake to allow the flavors to mix and mingle. Writes a fan, “Boy is it delicious! Even my husband liked it and he hates garbanzo beans and quinoa! Shhh. What he doesn’t know…”
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This chunky veggie-strong curry is the perfect meal to cozy down with at the end of the day. Tender sweet potatoes lend natural sweetness; ground cumin, coriander, and turmeric give an excellent curry flavor, with fresh ginger adding heat. The subtle nuttiness of chickpeas adds heft and textural contrast, tangy tomatoes pep things up, and earthy spinach tempers the bolder flavors of the other ingredients.
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Ready in 30 minutes, this creamy one-pot chickpea curry has got “regular rotation” written all over it. A base of red bell pepper, onion, and garlic lends background sweetness while Thai Green Curry Paste and red pepper flakes rev up the flavor with minimal effort. Garnish with fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews, and serve over brown rice. Shares a reviewer, “Loved it with almost a full bottle of green curry paste, two more pieces of garlic, the cashews and lime. Very yummy!”
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In this soothing spinach soup, leek and garlic create a subtle oniony backdrop that perfectly counterbalances the mild flavor of potato and spinach, while a homemade cashew milk slurry adds creaminess. Pro tip: If you’re not into cashews, use plant milk or blended white beans. Notes a fan, “Who would have thought I would like spinach soup? This recipe is ‘to live for.’ It is perfect just as it is, or add leftover rice or veggies.”
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Subtly charred tamari-infused cauliflower steaks taste amazing topped with a heaping spoonful of garlic-scented creamed spinach, which has a cheesy flavor thanks to nutritional yeast. The recipe suggests serving with hot cooked farro, but a baked potato would also work. “This is one of the most impressive meals I’ve made so far a year into trying out FOK recipes,” writes Lydia.
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This quiche-like bake showcases the always-delicious combination of earthy spinach with umami-rich mushrooms and hearty potato slices. A dash of sulfurous black salt (optional) gives the chickpea flour slurry that eggy flavor, while shredded tofu makes it creamy and filling. Garnish with fresh herbs such as parsley or chives and a sprinkle of nutritional yeast. Don’t be afraid to adapt this recipe to suit. One reviewer notes, “This recipe is really good! I added a twist to mine. When you cook the veggies, add more mushrooms, onions, and spinach (twice the amount) and five cloves of minced garlic (no garlic powder).”
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Stuffed with spinach, mushrooms, silken tofu, sun-dried tomatoes, and the peppery scent of fresh parsley, these restaurant-quality vegan knishes are time-consuming to prepare but are well worth the effort. The flaky parcels are made with three different types of flour, resulting in a dough that turns crispy and brown when baked. For best results, serve warm with a dollop of spicy mustard and vegan sour cream.
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This creamy dip is a real crowd-pleaser with tangy artichoke hearts, onion and garlic powder, and earthy spinach. Plant milk, thickened with oat flour, gives a rich white-sauce feel, and a splash of lemon juice brightens everything up. Serve with your favorite whole wheat bread slices, pita squares, or vegan crackers. Note: While this recipe only takes 20 minutes to prepare, allow an hour or two to cool. Shares a fan, “Very happy with this recipe! You get the taste of spinach and artichoke without all the heavy mayo and cream. I will definitely make this again!”
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In these fan-favorite wraps, a cilantro-rich chickpea spread pairs perfectly with baby spinach leaves, tangy tomatillos, and crunchy cucumber. If you can’t find tomatillos, use green or red tomatoes (or any fresh produce that tickles your taste buds). Ready in 20 minutes, these are a great snack or meal, and they could also be cut into bite-sized pieces and served as an appetizer. For another delish wrap that features spinach, check out our Avocado & White Bean Salad Wraps.
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These fragrant, savory pancakes, made with a gluten-free three-flour mix and a mouthwatering medley of dried herbs, taste incredible topped with garlic-infused mushrooms and wilted spinach. Serve with marinara sauce, and enjoy for brunch, lunch, or dinner. Yum!
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Are you looking for a savory brunch that really satisfies? These crispy smashed potato waffles are as delicious as they are healthy. Steamed potatoes get a flavor boost from tahini, Dijon mustard, and paprika before being “smashed” and cooked in the waffle maker. Crispy on the outside and creamy on the inside, every mouthful is a treat when topped with a savory creamed spinach. Raves a fan, “[This] was fabulous. The only thing I did differently was to add a little nutmeg to the creamed spinach. Easy, healthy, and flavorful. Will be making this again for sure!”
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In this hearty grain bowl, the earthy nuttiness of brown rice and the heft of kidney beans combine well with tender baby spinach leaves and the always-convenient mixed frozen veggies. Tie it all together with Cilantro-Cashew Dressing, which is so good you’ll want to lick your plate! This recipe is a good basic recipe, so feel free to get creative and use whichever bean-veggie-grain combination tickles your fancy.
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Let’s face it: Lasagna is never a quick dish to prepare, but when the results are as good as this, every minute spent in the kitchen is worth it. Layers of tofu ricotta, lightly steamed spinach, whole grain pasta sheets, and fat-free pasta sauce create a mouthwatering stack of deliciousness. To finish, top with another sprinkling of nutritional yeast. Notes a fan: “I am vegetarian and lactose intolerant and gave up dishes like this a long time ago. I have never written a review on any recipe until today. It was absolutely incredible! This ricotta will now be on everything and anything I can put it on! From the bottom of my cheese-craving heart, Thank you!!!”
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In these brightly flavored, colorful bowls, spiced roasted sweet potatoes, juicy blueberries, nutty wheat berries, and creamy cannellini beans soaked in a zesty orange vinaigrette dance across the palate. A base of baby spinach leaves allows space for the intense flavors and dense textures of the other ingredients to shine. Writes one reviewer, “This is a delicious dish and absolutely beautiful. I made a single big salad to sit out for company, and it went over extremely well.”
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Fragrant with fresh mint, allspice, and cinnamon, and with the pop of tangy dried apricots, this lentil salad has an unusual and absolutely delicious mix of flavors. Creamy garlic-infused lentils add heft, while raw spinach leaves balance out the more robust flavors, adding freshness to every bite. “This was delicious and easy to make. The flavors were amazing. I’m not adventurous, so this was a big leap out of my comfort zone, and I am so glad I tried it! It is on my rotation now!” For another spinach lentil salad with a fruity twist, check out Plum-Spinach Salad with Curried Lentils.
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This restaurant-quality salad features the sweet flavor of crispy air-fried beets, juicy fresh pears, raw baby spinach leaves, and chewy farro. Top it off with a drizzle of tangy orange dressing for a knock-out salad that is excellent as a main meal or side dish. Note: To get the beets crispy, slice them extra thin; a mandoline makes this task quick and easy. Notes a fan, “Amazing. I never write reviews … but this was refreshing and delicious!”
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In this Middle Eastern–inspired salad, the subtle peppery flavor and crunchy texture of thinly sliced watermelon radishes combine with fresh spinach leaves, crunchy carrot slices, and tender one-inch asparagus pieces. Navy beans and bulgur add heartiness to the salad, while parsley and a savory-sweet tahini dressing tie it together. Serve alongside baked pita wedges or roll into a whole wheat tortilla to create a salad wrap.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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