By Lisa Esile, MS,
Last Updated: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.
Blueberry-Banana Wraps
Readers love these creative and easy wraps! Perfect for a quick breakfast, lunch, or satisfying snack to get you through the afternoon, they take just 15 minutes to prepare. Baby spinach leaves, tucked between the wrap and mashed banana, add green goodness and prevent the wrap from becoming soggy. Walnuts and celery add crunch, and blueberries ensure every bite is a juicy one.
“This was such a nice change from my regular breakfast routine. The elements are so simple, I don't know why I never thought of doing this before.” —Tammy
“This was such a nice change from my regular breakfast routine. The elements are so simple, I don't know why I never thought of doing this before.” —Tammy
Lentil and Spinach Soup
This hearty lentil stew comes together in just an hour, melding earthy green or brown lentils with sweet butternut squash, vibrant spinach, and a bright burst of lemon zest and juice. Don’t have fresh herbs? You can use dried instead. Just remember the 3:1 ratio and divide the volume by three to convert to dried herbs.
“This soup is so delicious! My picky 13-year-old who initially refused to eat ended up eating 2 bowls!” —Christy
“This soup is so delicious! My picky 13-year-old who initially refused to eat ended up eating 2 bowls!” —Christy
Fresh Spinach Hummus
This creamy low-fat hummus combines classic ingredients with fresh baby spinach and is a great way to up your greens and give you an alternative to regular hummus. Add a few ice cubes when blending to yield a light and fluffy hummus that's also nice and cool! Use this delectable, brilliant green hummus as a spread on sandwiches or dip to serve guests.
“This is yummy!” —Stacy
“This is yummy!” —Stacy
Spinach Lasagna
Dr. McDougall's lasagna has been a favorite among readers for years and is remarkably simple to prepare. 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.
“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!!!” —Melissa
“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!!!” —Melissa
Chickpea Wraps with Homemade Spinach Tortillas
Ready to try your hand at homemade tortillas? The spinach tortillas in this recipe are surprisingly quick and easy to make—no rising time required! Simply mix up the batter in a food processor, then cook each tortilla in a hot skillet for a few minutes on each side. Load them up with mashed chickpeas, crisp salad greens, and a drizzle of cashew lemon sauce. Add a splash of hot sauce for a little kick.
“I'm so excited I successfully made my own tortillas. It was fun and they were delicious!” —Elizabeth
“I'm so excited I successfully made my own tortillas. It was fun and they were delicious!” —Elizabeth
Cheesy Vegan Baked Spinach Dip
This vegan spin on the classic party appetizer is free from dairy and has just a fraction of the fat in traditional versions. And, requiring just 20 minutes of active prep time, it’s dead simple to make, too. Frozen artichoke hearts and fresh baby spinach are sautéed with aromatics until tender and then smothered in a creamy cashew and white bean sauce. Spoon the mixture into ramekins and bake so the flavors mingle and intensify, then serve warm with baked tortilla chips, pita squares, or crusty whole-grain bread. (Note: If you don’t have ramekins, you can also make this in one large dish.)
Sweet Spinach and Berry Salad
Baby spinach, which comes in convenient bags and requires little washing (a quick rinse will do), is perfect for salads! In this recipe, the earthy, mild flavor of the spinach pairs beautifully with juicy oranges, strawberries, and blueberries. A little balsamic vinegar is the only dressing you need. (Lemon juice would also work here.) Serve this scrumptious salad as a side dish, or add cooked whole grains and/or tofu to make it a meal.
“Great recipe, thanks, my family loved it.” —Anna
“Great recipe, thanks, my family loved it.” —Anna
Creamy Spinach and Artichoke Soup
Looking for a new favorite soup to add to your rotation? This creamy blended artichoke and potato soup has rich herbal undertones thanks to fresh fennel and thyme. The spinach, added in the last few minutes of cooking, provides texture and a pleasing contrasting color. Serve with crusty whole grain bread for a nourishing meal that works at any time of the year.
Mediterranean Lentil and Spinach Soup
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.
“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.” —Joanne
“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.” —Joanne
Emerald Hummus Dip with Fresh Herbs
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.
Tortilla Roll-Ups with Lentils and Spinach
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.
"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!" —Sandra
"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!" —Sandra
Beet Greens and Spinach Saag with Tofu
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.
30-Minute Chickpea Noodle Soup with Spinach
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.
“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.” —Jennifer
“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.” —Jennifer
Pizza with Creamed Spinach, Sun-Dried Tomatoes, Red Onion, and Olives
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.
“My whole family loves this pizza, including my 4-year-old, who’s quite possibly the pickiest eater I’ve ever met.” —Ryan
“My whole family loves this pizza, including my 4-year-old, who’s quite possibly the pickiest eater I’ve ever met.” —Ryan
Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema
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.
“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!” —Lisa
“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!” —Lisa
Spinach-Potato Tacos
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.
“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.” —Hilda
“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.” —Hilda
Spinach, Pineapple, and Strawberry Salad
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!”
Cheesy Vegan Stuffed Spinach Bites
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! They are definitely a bit time-consuming to make but well worth the effort as an occasional treat.” —Jen
Zucchini Rollatini with Quinoa and Chickpeas
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.
“Boy is it delicious! Even my husband liked it and he hates garbanzo beans and quinoa! Shhh. What he doesn’t know…” —Ginny
“Boy is it delicious! Even my husband liked it and he hates garbanzo beans and quinoa! Shhh. What he doesn’t know…” —Ginny
Yam Chickpea Spinach Curry
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.
Thai Green Curry Chickpeas with Spinach
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!”
Creamy Vegan Spinach Soup
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.”
Roasted Cauliflower Steaks with Creamed Spinach
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.
Creamy Vegan Spinach Knishes
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.
Dairy-Free Spinach and Artichoke Dip
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!”
Spinach-Tomatillo Wraps with Hearty Tahini Spread
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.
Savory Pancakes with Sautéed Mushrooms and Spinach
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!
Waffled Smashed Potatoes with Creamed Spinach
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!”
Rice Bowls with Kidney Beans, Spinach, and Mixed Veggies
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.
Blueberry Spinach Salad Bowl with Orange Vinaigrette
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.”
Spinach-Apricot Salad with Spiced Lentils
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.
Farro and Spinach Salad with Air-Fried Beets
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!”
Spinach Tabbouleh Salad with Watermelon Radish
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.
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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