20 Delicious Vegan Spinach Recipes Creative

Craving greens that go beyond basic salads? Whether you’re a seasoned vegan or just looking to eat more plants, spinach is your secret weapon for vibrant, nutrient-packed meals. From creamy pastas to hearty soups and even sneaky desserts, we’ve rounded up 20 creative ways to make this leafy superstar shine. Get ready to fall in love with spinach all over again—one delicious bite at a time!

Creamy Vegan Spinach and Artichoke Dip

This crowd-pleasing dip is so rich and creamy, no one will guess it’s dairy-free—perfect for game day or cozy nights in.

Ingredients:

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1/2 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a small baking dish.
2. Blend soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using) until smooth.
3. In a bowl, combine the blended cashew mixture with chopped artichoke hearts and spinach. Transfer to the baking dish.
4. Bake for 20–25 minutes until bubbly and lightly golden on top.

The secret? Soaked cashews create a luscious, cheese-like base that clings to every chip—no dairy required!

Tip: For extra crunch, broil for the last 2 minutes, but watch closely to avoid burning.

Vegan Spinach and Mushroom Stuffed Shells

These creamy, savory stuffed shells are packed with earthy mushrooms and vibrant spinach—perfect for impressing guests or treating yourself to a cozy dinner.

Ingredients:

• 20 jumbo pasta shells
• 2 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 (15 oz) container ricotta-style vegan cheese
• 1/4 cup nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package instructions until al dente, then drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté for 5 minutes until softened. Stir in garlic and spinach, cooking for 2 more minutes until spinach wilts. Remove from heat.
3. In a bowl, combine vegan cheese, nutritional yeast, oregano, salt, and pepper. Fold in the mushroom-spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the filling and arrange in the dish. Top with remaining sauce.
5. Bake for 25 minutes until bubbly. Garnish with fresh basil if desired.

The nutritional yeast adds a cheesy depth to the filling, while the mushrooms bring a satisfying meaty texture—no one will guess it’s entirely plant-based!

Tip: For extra richness, drizzle shells with a little cashew cream before serving.

Garlicky Vegan Spinach Pasta

This creamy, garlicky pasta is packed with fresh spinach and comes together in under 20 minutes—perfect for busy weeknights when you need a veggie-loaded meal fast.

Ingredients:

• 8 oz spaghetti or linguine
• 3 tbsp olive oil
• 5 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 5 oz fresh baby spinach (about 5 loosely packed cups)
• 1/2 cup canned full-fat coconut milk
• 1 tbsp lemon juice
• 3/4 tsp salt
• 1/4 tsp black pepper
• Vegan parmesan (optional, for serving)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Add spinach in batches, stirring until wilted (about 2 minutes). Pour in coconut milk, lemon juice, salt, and black pepper; simmer 1 minute.
4. Toss drained pasta with the sauce, adding reserved pasta water 1 tbsp at a time until creamy. Serve with vegan parmesan if desired.

The magic here? Coconut milk mimics the richness of cream while letting the garlic and lemon shine—no cashew soaking required!

Tip: For extra depth, toast the garlic in the oil until golden (about 2 minutes) before adding the spinach.

Vegan Spinach and Lentil Soup

This hearty, protein-packed soup is a cozy one-pot wonder—loaded with earthy lentils, fresh spinach, and just the right touch of warmth from garlic and cumin.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried brown or green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 4 cups fresh baby spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in 3 garlic cloves, minced, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 30 seconds until fragrant.
2. Add lentils, 4 cups vegetable broth, and the can of diced tomatoes with their juices. Stir in 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
3. Stir in 4 cups baby spinach and 1 tbsp lemon juice. Cook for 2–3 minutes until spinach wilts. Taste and adjust salt if needed.

The lemon juice brightens the rich lentils, while the spinach adds a pop of color and freshness—making it as pretty as it is satisfying.

Tip: For extra creaminess, blend half the soup before adding the spinach!

Spinach and Chickpea Vegan Curry

This cozy, one-pot curry is packed with earthy spices and creamy coconut milk—perfect for a quick yet satisfying weeknight meal.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 4 cups fresh baby spinach
• 1/2 tsp salt
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in the chickpeas, 1 can coconut milk, and 1 cup broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Fold in 4 cups spinach and 1/2 tsp salt, letting it wilt for 2–3 minutes. Remove from heat and stir in 1 tbsp lime juice.

The lime juice brightens the rich coconut broth, while the spinach adds a fresh contrast to the tender chickpeas. Serve over fluffy rice or with warm naan!

Tip: For extra depth, toast whole cumin seeds with the onion in step 1.

Vegan Spinach and Tofu Quiche

This protein-packed quiche swaps eggs for silken tofu, creating a creamy, savory filling that even non-vegans will love.

Ingredients:

• 1 (14 oz) package firm silken tofu, drained
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 5 oz fresh baby spinach (about 5 cups packed)
• 1/4 cup nutritional yeast
• 1 tbsp cornstarch
• 1 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 store-bought pie crust (9-inch)

Instructions:

1. Preheat oven to 375°F. Blind bake the pie crust for 10 minutes (line with parchment and pie weights or dried beans).
2. Heat 1 tbsp olive oil in a skillet over medium. Add diced onion and cook 3 minutes until translucent. Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.
3. Add 5 oz fresh spinach in batches, wilting each addition before adding more (about 3 minutes total). Remove from heat.
4. In a blender, combine drained tofu, 1/4 cup nutritional yeast, 1 tbsp cornstarch, 1 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until completely smooth.
5. Fold spinach mixture into tofu batter, then pour into pre-baked crust. Smooth the top with a spatula.
6. Bake 35-40 minutes until center is set and edges are lightly golden. Cool 10 minutes before slicing.

The turmeric gives this quiche a sunny yellow hue while the blended tofu mimics the richness of traditional custard—no one will guess it’s egg-free!

Tip: For extra crunch, sprinkle toasted pine nuts over the filling before baking.

Spinach and Vegan Ricotta Stuffed Manicotti

This creamy, plant-based manicotti is a crowd-pleaser—packed with garlicky spinach and a luscious dairy-free ricotta that even non-vegans will love.

Ingredients:

• 12 manicotti shells (uncooked)
• 2 cups vegan ricotta (store-bought or homemade)
• 2 cups fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups marinara sauce
• 1/2 cup shredded vegan mozzarella

Instructions:

1. Prep the filling: Heat olive oil in a skillet over medium. Add garlic and sauté for 1 minute until fragrant. Stir in spinach and cook for 2–3 minutes until wilted. Remove from heat and mix with vegan ricotta, salt, black pepper, and red pepper flakes.
2. Stuff the shells: Carefully fill each uncooked manicotti shell with the spinach-ricotta mixture using a spoon or piping bag.
3. Assemble: Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Arrange stuffed shells in a single layer, then top with remaining marinara sauce and vegan mozzarella.
4. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for 10 more minutes until bubbly and cheese melts.

The trick? Uncooked shells soak up just enough sauce to stay tender while holding their shape—no pre-boiling required!

Tip: For extra richness, stir 1 tbsp nutritional yeast into the filling.

Vegan Spinach and Walnut Pesto

This vibrant pesto swaps traditional basil for spinach and walnuts, giving it a nutty depth while keeping it fresh and light—perfect for tossing with pasta or slathering on toast.

Ingredients:

• 3 cups fresh baby spinach, tightly packed
• 1/2 cup raw walnuts
• 1/3 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a food processor, pulse the walnuts and garlic until finely chopped, about 15 seconds.
2. Add the spinach, lemon juice, salt, black pepper, and red pepper flakes (if using). Pulse until the spinach is broken down into small pieces.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still slightly textured, scraping down the sides as needed.
4. Taste and adjust salt or lemon juice if desired. Use immediately or store in an airtight container in the fridge for up to 3 days.

The walnuts add a toasty richness that balances the brightness of the spinach, making this pesto a standout even without cheese. Tip: For a creamier texture, blend in 2 tbsp of nutritional yeast!

Spinach and Sweet Potato Vegan Lasagna

This hearty vegan lasagna layers creamy sweet potato, garlicky spinach, and rich cashew ricotta for a cozy, crowd-pleasing meal.

Ingredients:

• 9 lasagna noodles (oven-ready or cooked al dente)
• 2 cups mashed sweet potato (about 1 large, roasted and peeled)
• 5 oz fresh spinach, roughly chopped
• 1.5 cups cashew ricotta (blend 1.5 cups soaked cashews + 2 tbsp lemon juice + 1/4 cup water + 1/2 tsp salt until smooth)
• 2 cups marinara sauce
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Sauté spinach: Heat 1 tbsp olive oil in a skillet over medium. Add garlic and spinach, cooking 2–3 minutes until wilted. Stir in 1/4 tsp salt and black pepper.
2. Layer lasagna: Spread 1/2 cup marinara in a 9×13″ baking dish. Top with 3 noodles, half the sweet potato, half the spinach, and 1/2 cup cashew ricotta. Repeat layers, ending with noodles, remaining marinara, and dollops of remaining ricotta.
3. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover, drizzle with 1 tbsp olive oil and oregano, and bake 10 more minutes until bubbly.

The sweet potato adds a subtle sweetness that balances the tangy cashew ricotta, while the spinach keeps every bite fresh. Tip: For extra richness, sprinkle nutritional yeast between layers!

Vegan Spinach and Avocado Smoothie

This creamy, nutrient-packed smoothie is like a green hug in a glass—perfect for busy mornings or a post-workout refresher.

Ingredients:

• 1 ripe avocado, pitted and peeled
• 1 cup fresh spinach, packed
• 1 frozen banana, sliced
• 1 cup unsweetened almond milk
• 1 tbsp fresh lemon juice
• 1 tbsp maple syrup (optional)
• ½ tsp ground cinnamon
• Ice cubes (optional, for thickness)

Instructions:

1. Combine the avocado, spinach, frozen banana, almond milk, lemon juice, maple syrup (if using), and cinnamon in a blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed. Add a handful of ice cubes if you prefer a thicker texture.
3. Pour into a glass and enjoy immediately!

The avocado adds a luxuriously creamy base, while the cinnamon gives a subtle warmth that balances the bright lemon. It’s a smoothie that feels indulgent but is secretly packed with greens.

Tip: For extra protein, add a scoop of vanilla plant-based protein powder—it blends seamlessly with the other flavors.

Spinach and Vegan Feta Phyllo Pie

This flaky, savory pie is a showstopper—packed with garlicky spinach and tangy vegan feta, it’s perfect for brunch or a light dinner.

Ingredients:

• 10 sheets phyllo dough, thawed
• 1/4 cup olive oil, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 10 oz fresh spinach, roughly chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 cup crumbled vegan feta
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook until soft, 5 minutes. Stir in garlic, spinach, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook until spinach wilts, 3 minutes. Remove from heat; stir in vegan feta and 1 tbsp lemon juice.
2. Brush a 9-inch pie dish with olive oil. Layer 5 phyllo sheets one at a time, brushing each lightly with oil. Spread spinach filling evenly over phyllo. Top with remaining 5 sheets, brushing each with oil. Tuck edges in and brush the top with remaining oil.
3. Bake for 25–30 minutes until golden and crisp. Let cool 10 minutes before slicing.

The contrast of crispy phyllo and creamy filling makes every bite irresistible—plus, it’s just as good at room temperature as it is warm!

Tip: Keep unused phyllo covered with a damp towel to prevent drying while you work.

Vegan Spinach and Black Bean Enchiladas

These hearty enchiladas are packed with smoky black beans, tender spinach, and a creamy cashew sauce—perfect for a cozy weeknight dinner that even non-vegans will love.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 8 corn tortillas
• 1 cup cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water until smooth)
• 1/2 cup red enchilada sauce
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant.
2. Stir in black beans and spinach, cooking just until spinach wilts (about 2 minutes). Remove from heat.
3. Warm tortillas briefly in a dry skillet to soften. Divide the bean mixture evenly among them, roll tightly, and place seam-side down in a greased baking dish.
4. Whisk together cashew cream and enchilada sauce, then pour over the enchiladas. Bake for 20 minutes until bubbly and lightly browned.
5. Garnish with cilantro and serve warm.

The cashew cream adds a luxuriously rich texture that balances the smoky spices—no one will miss the cheese!

Tip: For extra flavor, toast the tortillas directly over a gas flame for 10 seconds per side before filling.

Spinach and Coconut Milk Vegan Risotto

Creamy, comforting, and packed with vibrant greens, this risotto swaps dairy for rich coconut milk—without skimping on flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 3 cups vegetable broth, warmed
• 1 (13.5 oz) can full-fat coconut milk
• 4 cups fresh spinach, roughly chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium. Add the onion and cook for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the Arborio rice and toast for 1 minute, stirring constantly. Pour in 1/2 cup of the warm vegetable broth, stirring until absorbed. Repeat, adding broth 1/2 cup at a time and stirring frequently, about 20 minutes total.
3. Reduce heat to low. Stir in the coconut milk, spinach, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3–4 minutes until the spinach wilts and the rice is creamy. Remove from heat and stir in 1 tbsp lemon juice.

The coconut milk lends a silky texture that pairs perfectly with the bright spinach and zesty lemon—no cheese required!

Tip: For extra depth, toast the Arborio rice until it smells nutty before adding broth.

Vegan Spinach and Chickpea Burgers

These hearty Vegan Spinach and Chickpea Burgers pack a flavorful punch and hold together beautifully—no mushy patties here!

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup red onion, finely diced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp olive oil (for cooking)

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but slightly chunky.
2. Add the spinach, breadcrumbs, red onion, tahini, lemon juice, cumin, garlic powder, and salt. Mix until fully combined.
3. Shape the mixture into 4 equal patties (about 1/2-inch thick).
4. Heat the olive oil in a skillet over medium heat. Cook the patties for 4–5 minutes per side, until crispy and golden brown.

The tahini adds a nutty richness that balances the brightness of the lemon and spinach—these burgers are anything but bland!

Tip: For extra crispiness, pop the cooked patties in a 375°F oven for 5 minutes before serving.

Spinach and Vegan Sausage Breakfast Skillet

This hearty one-pan breakfast is packed with savory flavors and comes together in just 20 minutes—perfect for busy mornings or lazy weekend brunches.

Ingredients:

• 2 tbsp olive oil
• 12 oz vegan breakfast sausage, crumbled
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cups fresh spinach
• 4 large eggs (or tofu scramble for vegan)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the vegan sausage and cook for 5 minutes, breaking it into small pieces with a spatula, until lightly browned.
2. Push the sausage to one side of the skillet. Add the remaining 1 tbsp olive oil, then sauté the onion and bell pepper for 3–4 minutes until softened.
3. Stir in the spinach, garlic powder, smoked paprika, salt, and black pepper. Cook for 2 minutes until the spinach wilts.
4. Create 4 small wells in the mixture and crack an egg into each. Cover and cook for 4–5 minutes (or until eggs reach desired doneness).

The smoky paprika and juicy vegan sausage give this dish a meaty depth, while the runny yolks (or tofu) tie everything together in a satisfying way.

Tip: For extra kick, drizzle with hot sauce or sprinkle with vegan feta before serving.

Vegan Spinach and Cashew Alfredo Sauce

Creamy, dreamy, and packed with greens—this dairy-free Alfredo sauce will make you forget all about the classic version.

Ingredients:

• 1 cup raw cashews, soaked in hot water for 15 minutes
• 2 cups fresh spinach, packed
• 3 cloves garlic, minced
• 1 1/2 cups unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp olive oil

Instructions:

1. Drain the soaked cashews and add them to a blender along with spinach, garlic, almond milk, nutritional yeast, lemon juice, salt, black pepper, and nutmeg. Blend on high until completely smooth, about 2 minutes.
2. Heat olive oil in a saucepan over medium-low heat. Pour in the blended sauce and simmer, stirring frequently, for 5–7 minutes until thickened slightly.
3. Toss with cooked pasta or drizzle over roasted veggies—this sauce clings beautifully without feeling heavy.

Tip: For extra richness, stir in a tablespoon of white miso paste before blending.

Spinach and Vegan Cheese Stuffed Peppers

These vibrant stuffed peppers are a crowd-pleaser, packed with creamy vegan cheese and garlicky spinach for a satisfying bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup shredded vegan mozzarella cheese
• 1/2 cup cooked quinoa
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the spinach, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, stirring, until wilted. Remove from heat and fold in the quinoa, vegan cheese, 1 tsp oregano, and red pepper flakes (if using).
4. Spoon the filling into the peppers, packing lightly. Bake for 25–30 minutes until the peppers are tender and the filling is bubbly.

The melty vegan cheese and quinoa create a surprisingly hearty texture, while the peppers stay just crisp enough to hold their shape.

Tip: For extra browning, broil the stuffed peppers for 1–2 minutes at the end—just keep an eye on them!

Vegan Spinach and Quinoa Salad

Packed with protein and fresh flavors, this vibrant salad is a satisfying meal that comes together in under 30 minutes—perfect for busy weeknights or meal prep!

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 5 oz fresh baby spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup toasted pine nuts
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, maple syrup, salt, and black pepper.
3. Add warm quinoa, spinach, cherry tomatoes, and cucumber to the bowl. Toss gently until the spinach wilts slightly and everything is coated in dressing.
4. Top with pine nuts and serve immediately, or chill for up to 2 days.

The contrast of nutty quinoa, bright lemon dressing, and crunchy pine nuts makes this salad anything but boring—it’s a flavor and texture powerhouse!

Tip: For extra creaminess, mash in 1/2 an avocado just before serving.

Spinach and Vegan Cream Cheese Pinwheels

These flaky, veggie-packed pinwheels are the ultimate crowd-pleaser—perfect for parties or a savory snack!

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup vegan cream cheese, softened
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh spinach, finely chopped
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix vegan cream cheese, nutritional yeast, garlic powder, salt, and black pepper until smooth.
3. Heat olive oil in a skillet over medium. Add spinach and sauté for 2 minutes until wilted. Let cool slightly, then stir into the cream cheese mixture.
4. Roll out puff pastry into a 10×12-inch rectangle. Spread the spinach-cheese mixture evenly over the dough, leaving a 1/2-inch border.
5. Tightly roll the pastry into a log, starting from the long side. Slice into 1-inch rounds and place on the baking sheet, cut-side down.
6. Bake for 18–20 minutes until puffed and golden. Let cool 5 minutes before serving.

The nutritional yeast adds a cheesy depth to these pinwheels, while the flaky pastry shatters with every bite—no one will guess they’re vegan!

Tip: For extra crispness, brush the tops with a little olive oil before baking.

Vegan Spinach and Lentil Shepherd’s Pie

This hearty, plant-based twist on classic shepherd’s pie swaps lentils for meat and packs in fresh spinach for a vibrant, comforting bite.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 ½ cups vegetable broth
• 2 tbsp olive oil, divided
• 1 yellow onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped
• 1 tbsp tomato paste
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 1 ½ tsp salt, divided
• ½ tsp black pepper
• 2 lbs russet potatoes, peeled and cubed
• ¼ cup unsweetened almond milk
• 2 tbsp vegan butter

Instructions

1. Cook lentils: In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until tender. Drain any excess liquid.
2. Sauté veggies: Heat 1 tbsp olive oil in a skillet over medium. Add onion, carrots, and garlic; cook 5 minutes until softened. Stir in spinach, tomato paste, thyme, smoked paprika, 1 tsp salt, and black pepper. Cook 2 minutes until spinach wilts. Fold in cooked lentils.
3. Mash potatoes: Boil potatoes in salted water 15 minutes until fork-tender. Drain, then mash with almond milk, vegan butter, and remaining ½ tsp salt until creamy.
4. Assemble & bake: Spread lentil mixture into a 9×9″ baking dish. Top with mashed potatoes, smoothing with a fork. Drizzle with remaining 1 tbsp olive oil. Bake at 400°F for 20 minutes until golden and bubbly.

The smoky paprika and thyme-infused lentils pair perfectly with the fluffy potato topping—plus, the spinach adds a pop of color and freshness. Tip: For extra crispiness, broil the pie for 2–3 minutes after baking.

Conclusion

With so many tasty ways to enjoy spinach, there’s something here for every craving! Whether you’re a seasoned vegan or just adding more greens to your meals, these recipes make it easy and delicious. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest to spread the plant-based love. Happy cooking!