Is a vegan friend coming for dinner? Do you want to add more veggies in your diet? Are you trying out Meatless Mondays? No matter the motivation, we could all benefit from expanding our meal repertoires to include more veggies prepared in delicious new ways.

Meatless Mondays

Meatless Mondays encourage more people to expand their diets to include more plants.

This recipe is flexible enough to serve as a side dish or main. Make it heartier by adding garbanzos or cannellini beans. I enjoy it for breakfast, drizzled with Sriracha–in a bowl or wrapped in a tortilla if I’m short on time and need to eat on the run. It’s also a tasty accompaniment to scrambled or fried eggs. Disclaimer: I am happy to eat pretty much anything covered in Sriracha.


Bet you can’t guess which one is me.

Cook up a big batch on the weekend and enjoy it through the week for any meal, with or without vegans.


Guess who’s coming to dinner? No need to stress, it’s just a vegan.

1 clove garlic, minced
1 small shallot, minced
1 tsp. ginger, minced
1 8 oz package mushrooms, sliced
2 14.5 oz cans diced tomatoes, undrained
2 cups kale, chopped
1 cup cooked quinoa

1 TBSP Extra virgin olive oil

Salt and pepper


1. Heat olive oil in large skillet over medium high heat. Add garlic, shallot, and ginger and stir. Sauté about 1 minute, till ingredients are fragrant and softer.

saute shallots

Mmmm, the glorious aroma of sautéing aromatics!

2. Add sliced mushrooms to pan and stir. Sprinkle with a couple pinches of salt and stir. Sauté mushrooms until they release their moisture, darken, and soften, about 3 minutes.

saute mushrooms

Notice how the color and texture of mushrooms changes as you cook them.

3. Add kale to pan, sprinkle with a couple pinches of salt, and stir. Pour both cans of tomatoes into pan (including juices) and stir. Turn heat down slightly and let simmer for about 5 minutes, until kale softens.


The heat mingles and deepens the ingredients’ flavors.

4. Stir in quinoa and taste. Adjust seasoning with salt and pepper, tasting as you go.


The quinoa pulls it all together.

5. Serve warm or at room temperature.


Voila! Delicious, quick, and budget-friendly.

Shopping notes:

If you’re watching your sodium intake, be sure to use low-sodium tomatoes or feel free to use fresh, ripe ones. If using fresh tomatoes, you will need to add additional liquid such as water or broth.

Don’t like or kale, or have different greens on hand? Just swap them in and adjust your cooking time if needed. Same for quinoa–feel free to use a different grain like rice or barley.

What is your favorite way to prepare greens? Please share in the comments.

Want some more vegan recipe ideas? Click here to purchase Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year. A portion of your purchase from Amazon will go towards maintaining my blog. Thanks for your support!

Christine Rai

Christine Rai is a college professor in the Washington, D.C. area with a passion for food studies and experiential learning. She loves learning more in her kitchen, garden, and travels. Above all, Christine enjoys sharing adventures with her husband and two daughters. Christine is available for speaking, teaching, speaking, and leading travel experiences. Fill out the contact form to get in touch.


Ron Orban · September 3, 2017 at 1:29 pm

What a great article professor. Just wondering could you do the same thing with spinach? Don’t get me wrong I do love kale

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