| Dialysis | Kidney disease | Transplant

5 Vegetarian Recipes for Your Kidney Disease Diet

June 11, 2024, 11:29am EDT

Two parents happily cooking with two children.

Everyone has different nutritional needs. Ask a kidney dietitian or a healthcare provider for advice in creating a plant-based diet plan. 

A recent study found that following a healthy, plant-based diet can reduce the risk of death in people with kidney disease. Want to feel the power of plant-based foods in your own life? Here are five delicious vegetarian recipes to try out. 

Jump to Recipe

  1. Spring Onion Frittata
  2. Mushroom Croquettes
  3. Grilled Romaine Salad
  4. Couscous Salad with Tangy Dressing
  5. Sweet Strawberry-Pineapple Plant-Based Smoothie

1. Spring Onion Frittata

Spring Onion Frittata

This savory egg-based dish is perfect for breakfast, lunch, or dinner. Make it your own by customizing it with your favorite vegetables. We recommend leeks, broccoli, or zucchini for some additional veggie goodness.

Serving size: ⅛ frittata


  • 2 tbsp olive oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 ½ cups chopped asparagus
  • ⅛ tsp salt
  • ½ tsp black pepper
  • 8 eggs
  • 1 bunch green onions, green and white parts, chopped
  • ½ cup chives, chopped
  • 1 lemon, zested
  • ¾ cup whole milk
  • 1 cup Swiss cheese, shredded


  1. Heat oil in a sauté pan over medium-high heat. Add shallot and garlic. Cook until translucent, about 5 minutes. Add asparagus, salt, and pepper. Cook 5 minutes more, until the asparagus is tender and bright green. Set aside.
  2. In a bowl, whisk eggs. Add green onion, chives, lemon zest, milk and cheese. Add cooked asparagus mixture. Mix to combine.
  3. Pour into an 8-9” pie plate. Bake at 400’F for 20-25 minutes, or until the center is set.

Get the recipe and full nutritional breakdown

2. Mushroom Croquettes

Three mushroom croquettes on a plate

While traditional croquettes typically feature fillings like ham or cod, our vegetarian take on this beloved Spanish dish gets its meaty flavor from mushrooms.

Serving size: 1 croquette


  • 3 tbsp vegetable oil (divided)
  • 2 cups raw mushrooms, diced
  • 1 garlic clove, minced
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ⅓ cup whole wheat flour
  • 1 cup unsweetened oat milk without phosphorus additives, warm
  • ¼ tsp ground nutmeg
  • ½ cup Japanese breadcrumbs, Panko
  • 1 tsp dried parsley


  1. Preheat a medium skillet on the stove over medium heat.
  2. Add 1 tablespoon of oil, mushrooms, salt, and pepper. Sauté for 5 minutes.
  3. Add garlic and cook for an additional minute. Reduce the temperature to low heat.
  4. Add the remaining oil and flour. Cook the flour for 1-2 minutes.
  5. Add the warm milk and nutmeg. Keep stirring the mixture. Cook for 2-4 minutes until thickened.
  6. Transfer the mixture to a container with a lid. Let it cool for 20-30 minutes. Then, cover the container and place it in the freezer for 1 hour.
  7. Remove from the freezer. With a knife, divide the mixture into 6 equal parts.
  8. In a small container, add breadcrumbs with dried parsley. Mix.
  9. Preheat the air fryer to 350°F.
  10. Take each equal part of the mixture and form a cylinder shape with your hands. You can also use spoons to shape the croquette.
  11. Roll the croquette in the breadcrumb mixture with parsley. Place it on the air fryer tray. Continue making the croquettes. If not eaten immediately, you can store them in the freezer.
  12. Cook the croquettes for 10 minutes. Flip and cook for an additional 10 minutes.
  13. Let the croquettes cool for 4-5 minutes. Serve and enjoy the heat.

Get the recipe and full nutritional breakdown

3. Grilled Romaine Salad

A grilled romaine salad on a plate

A grilled salad? You heard correctly! Grilled romaine lettuce adds a whole new level of flavor, pairing perfectly with the homemade dressing.

Serving size: 1 cup


  • 2 tbsp extra virgin olive oil
  • 4 romaine lettuce heads
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice, fresh
  • ¼ tsp salt
  • 1 tsp ground black pepper
  • ¼ cup blueberries
  • ¾ cup sliced strawberries


  1. Start by making the vinaigrette. Combine lemon juice, 1/2 cup strawberries, salt, and pepper in a food processor.
  2. Pulse until combined.
  3. Stream in 1/4 cup olive oil. Set aside.
  4. Preheat a grill to medium-high.
  5. Rinse and pat dry the lettuce.
  6. Cut the heads in thirds lengthwise.
  7. Lightly brush the surface with olive oil and grill for about 4 to 5 minutes total.
  8. Place each wedge on a salad plate. Top with remaining strawberries and blueberries. Drizzle with two tablespoons of strawberry vinaigrette.

Get the recipe and full nutritional breakdown.

4. Couscous Salad with Tangy Dressing

A bowl of couscous salad

This bright, flavorful couscous salad is a go-to weekday lunch. It’s easy to prepare, incredibly filling, and very delicious. 

Serving size: ½ cup


  • 1 tbsp minced garlic
  • 1 tsp dried oregano leaves
  • 1 tsp allspice
  • 1 tbsp olive oil
  • 2 lemons, juiced
  • 1 cup, whole sugar snap peas
  • ½ cup frozen corn
  • ½ cup chopped carrots
  • ½ cup chopped yellow bell pepper
  • ½ cup chopped red bell pepper
  • 3 large cucumbers, peeled
  • 1 cup couscous, dry


  1. Prepare couscous according to the package, and chill.
  2. In a large bowl, mix chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn.
  3. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil.
  4. Combine and serve chilled.

Get the recipe and full nutritional breakdown.

5. Sweet Strawberry-Pineapple Plant-Based Smoothie

Sweet Strawberry-Pineapple Plant-Based Smoothie

This smoothie packs a punch with two different kidney superfoods: strawberries and plant-based milk alternatives. Whether you have it for breakfast, a snack, or even dessert, it's sure to hit the spot!

Serving size: 8 oz


  • ¾ cup almond milk or soy milk yogurt
  • ½ cup plant-based milk (e.g., soy, almond, cashew). Use less than ½ cup milk if you prefer a thicker smoothie
  • ½ cup frozen or fresh pineapple chunks
  • ½ cup frozen or fresh strawberry stems removed
  • 3-4 ice cubes


  1. Place all ingredients in an electric blender.
  2. Blend on high speed until all ingredients blend to a liquid consistency. 
  3. Pour the smoothie into a tall glass and enjoy!

Get the recipe and full nutritional breakdown.

Find the perfect recipe

View our kidney superfoods or get more kidney-friendly recipes for your CKD diet.


*This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.

Related content