5 New Plant-Based Kidney-Friendly Recipes for Fall

Plant-based eating is a great way to support kidney health, and fall is the perfect season to try it out. From cozy bowls to sweet spiced desserts, these five recipes are quick, healthy, and tasty. 

1. Bulgur Wheat Power Bowl
2. Apple Nut Ginger Pate
3. Balsamic Herb Tofu with Rainbow Roast Vegetables
4. Bright and Bold Mustard Sauce
5. Autumn Spiced Vanilla Creme with Apples and Pecans

This wholesome base is simple to prepare and pairs beautifully with sweet or savory toppings.

Ingredients

• 2 cups water
• 1 cup dry bulgur wheat

Directions

1. In a medium saucepan with a lid, boil the water.
2. Add bulgur wheat and stir so it is submerged in the water.
3. Bring back up to a boil, put the lid on, and turn off the heat. The bulgur should be done in 12-15 minutes.

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Apples are one of the stars of fall. So, it’s no surprise they shine in this creamy, nutty dip. Enjoy with crackers, veggie sticks, or in lettuce wraps.

Ingredients

• 1/2 cup raw macadamia
• 1/4 cup chopped carrot
• 1/4 cup chopped celery     
• 1/4 cup chopped red onion
• 1-2 inches fresh grated ginger
• 2 teaspoons white or yellow miso
• 1 tablespoon red wine vinegar
• 1 medium apple, cored and cut into large chunks
• Optional spices: black pepper, coriander, or nutmeg for a flavor boost
• Paprika 

Directions

1. Soak the nuts in hot water for 15 minutes if not using a high-speed blender.
2. Place the soaked cashews, celery, and carrot. Pulse a few times to combine, but keep some texture.
3. Add onion, miso, red wine vinegar, and ginger to a food processor or blender. Blend until well chopped, scraping down sides as needed.
4. Add the apple. Blend until well chopped, scraping down sides as needed.
5. Taste and adjust seasoning with black pepper, paprika, or a dash of cayenne if desired.
6. Serve as a dip or spread with crackers, raw vegetables, or in lettuce wraps.

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This easy fall recipe is full of color and flavor! Enjoy tender tofu and roasted veggies covered in a delicious mix of balsamic vinegar and herbs. Serve warm or cold, on its own or with bulgur wheat.

Ingredients

• 14 ounces firm or extra-firm tofu
• 1 medium carrot, cut into 4 sections
• 1 medium onion, cut into ¼ inch slices
• 8 medium radishes, quartered lengthwise
• ½ large red bell pepper, deseeded
• 4 tablespoons water
• 4 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon dried sage
• 1 clove garlic, finely minced
• 1/2 teaspoon freshly ground pepper
• ½ cup water, if needed

Directions

1. In a bowl, combine lemon juice or balsamic vinegar, water, dried herbs, black pepper, and garlic (if using).
2. Steam the carrots and radishes for 3-4 minutes, or place the vegetables in a glass bowl with a couple of drops of water and microwave for 2-3 minutes.
3. Preheat the oven to 400°F (200°C). Line 1-2 baking sheets with parchment paper or a silicone baking mat.
4. Over a sink, lightly press the entire block of tofu between your palms and hold for 10-15 seconds. Do not press too hard, as this can begin breaking up the tofu. Cut into ½ inch cubes.
5. Add tofu and vegetables to the bowl and gently toss to coat. Let sit for 10–15 minutes. If making Autumn Bowls, make the bulgur wheat.
6. Add 2 cups of water to a medium pot and bring to a boil. Add 1 cup of bulgur. Bring back up to a boil, put the lid on, and turn off the heat. The bulgur should be done in 12-15 minutes. Preheat the oven to 400 degrees F.
7. Spread tofu pieces and vegetables, including the steamed ones, in a single layer on a sheet. Use another sheet if needed. Roast for 15–20 minutes, flipping halfway through, until golden and lightly crisped.
8. Let cool slightly and serve warm or chilled.

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This sauce adds a kick of flavor to roasted fall vegetables. It’s tangy, slightly sweet, and great for dipping or drizzling. It also pairs well with our Balsamic Herb Tofu with Rainbow Roast Vegetables featured above.

Ingredients

• ½ cup yellow, prepared mustard
• 1 tablespoon mustard powder
• ½ cup unsweetened applesauce
• 3 tablespoons red wine vinegar
• 2 inches of grated ginger
• 2 tablespoons maple syrup
• 2 tablespoons cashew butter
• ⅓ cup silken tofu

Directions

1. In a mini food processor or other blending device, combine all ingredients.
2. Process until smooth. Chill for 30 minutes [optional].
3. Store in the refrigerator for up to 5 days.

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No fall menu is complete without an apple dessert. This creamy dessert blends the best of fall into one dish–cinnamon, pumpkin spice, and apples.

Ingredients

• 1 tablespoon pecan butter or cashew butter
• 1 (14 oz) package silken tofu
• ¼ cup monk fruit sugar replacement
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon Celtic salt
• 1/4 teaspoon pumpkin pie spice
• 1 medium Gala apple, chopped - reserve some for sliced garnish
• 1 tablespoon chopped pecans, for garnish

Directions

1. In a blender or food processor, combine silken tofu, nut butter, vanilla extract, cinnamon, salt, and pumpkin pie spice (if using). Blend for 1 minute or until completely smooth. You may need to scrape down the side or bottom of the canister to incorporate the cashew butter..
2. Transfer the mixture to a bowl and fold in the apple chunks. Chill for at least 20 minutes.
3. Scoop into bowls and garnish with pecans and apple slices.

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Looking for more kidney diet foods? Explore our kidney-friendly superfoods or find a new kidney-disease-friendly recipe.

*These recipes are for informational purposes only and are not a substitute for medical or dietary advice. Please consult your healthcare provider or dietitian for personalized guidance.