Vegetarians can struggle with restrictive kidney diets, and with warmer spring and summer weather at hand, even carnivores may be craving lighter fare. Here are some generally kidney-friendly, easy-to-make vegetarian main dishes.*

Black Bean Burgers 

Recipe (Preparation: 5 minutes; Bake: 15-20 minutes)

Ingredients:

• 15 ounce can low-sodium black beans 
• 1 large egg 
• 1/2 cup flax meal 
• 2 tablespoons (Tbsp) onion powder 
• 1 Tbsp smoked paprika 
• 1 Tbsp cumin 
• 1 Tbsp Worcestershire sauce 

Directions:

• Preheat oven to 400 degrees F. 
• In a large mixing bowl, mash the beans with a fork. 
• In a small separate bowl, whisk together the egg and Worcestershire sauce. 
• Combine the egg mixture with the beans. 
• Add the flax meal and spices, and mix together until you get a well-blended dough.
• Using clean hands, shape the dough into four patties and place on a cookie sheet (either lightly greased or lined with parchment paper). 
• Bake for 15-20 minutes on each side. 

Tofu Lettuce Wrap

Recipe (Preparation: 5 minutes; Cook: 15 minutes) 

Ingredients:

• 1 Tbsp vegetable oil 
• 3 green onions, thinly sliced
• 1 Thai chili, diced 
• 3 garlic cloves, minced 
• 1 package extra firm tofu, crumbled
• 3 carrots, peeled and grated 
• 1 Tbsp low-sodium soy sauce 
• ½ teaspoon (tsp) vegetarian oyster sauce or similar option 
• 4 Tbsp fresh cilantro, finely chopped 
• 4 Tbsp fresh basil, finely chopped 
• 8 leaves iceberg or butter lettuce (for wrapping)

Directions:

• Heat oil, garlic, green onions, and red chilies in a skillet until sizzling. 
• Add tofu, soy sauce, “oyster” sauce, and half each of the cilantro and basil. 
• Cook for 5 minutes. 
• Fill lettuce leaves with the tofu mixture and top with grated carrots, remaining cilantro, and basil. 

For a more substantial meal, you can add brown rice and steamed veggies to the mixtures or as sides. 

Roasted Spaghetti Squash With Kale and Parm

Recipe (Preparation: 10 minutes; Bake: 45 minutes)

Ingredients:

• 1 large spaghetti squash
• 2 Tbsp + 1 tsp extra-virgin olive oil
• 2 tsp oregano leaves
• 2 garlic cloves, minced
• ½ tsp red chili flakes
• 1 large bunch kale
• ½ cup finely grated Parmesan cheese

Directions

• Preheat the oven to 350ºF.
• Split the spaghetti squash in half lengthwise, and scrape out seeds. 
• Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with the 2 Tbsp of olive oil. 
• Sprinkle with oregano, garlic, and chili flakes, then turn them cut side down. 
• Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. 
• Set aside to cool, about 5 minutes, then scrape out the fibers from both halves and place in a large bowl. Toss gently to separate strands. 
• While squash is baking, wash the kale, remove the bitter stems, and tear the leaves into large bite-sized pieces (for use as chips).
• Dry completely in a salad spinner or with a paper towel, then transfer to a large bowl.
• Dress lightly with the remaining 1 tsp olive oil, then spread evenly on two baking sheets. Roast until crispy and bright green, about 12 to 14 minutes.
• Place the spaghetti squash mixture on a large platter and top with the crispy kale chips. 
• Sprinkle it with salt, pepper, and Parmesan cheese to taste.

Everyone’s dietary needs and restrictions are different, so consult with your kidney doctor or dietitian to make sure that your menus fulfill your nutritional needs and parameters.

*Kidney Community Kitchen. (2024). Kidney Kitchen Cookbook: Vegetarian Main Dishes. https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/?_meal_types=vegetarian-main-dishes 

Responsum Health closely vets all sources to ensure that we always provide you with high-quality, reliable information. We do not, however, endorse or recommend any specific providers, treatments, or products, and the use of a given source does not imply an endorsement of any provider, treatment, medication, or procedure discussed within.