If you have kidney disease, what you eat and drink, as well as how much, can impact your health. One way to manage and improve your overall health is by following a kidney-friendly diet that's low in certain minerals, such as sodium, potassium, and phosphorus. 

For those who also follow a vegan diet, finding suitable recipes that meet both requirements can be a challenge. But fear not! There are plenty of delicious vegan kidney-friendly recipes out there that are packed with flavor and nutrition. 

In this blog post, we'll explore 5 vegan kidney-friendly recipes that you can try at home. Whether you're looking for breakfast ideas, main dishes, or snacks, we've got you covered. 

Let’s get started!

Ingredients

Nonstick cooking spray
1/4 cup of thawed frozen whole kernel corn
1/3 cup finely sliced zucchini
3 tablespoons finely chopped green onion
water in 2 tablespoons
Mrs. Dash® Extra Spicy Herb Seasoning Blend, 1/4 tsp
2 substantial egg whites
One big egg
1 ounce of shredded low-fat sharp cheddar cheese

Directions

1. Over medium-high heat, prepare a small saucepan. Use cooking spray to coat the pan. To the skillet, add the corn, zucchini, and onions. Sauté for 4 minutes, or until the vegetables are crisp-tender. Eliminate from heat.
2. In a 10" nonstick skillet, heat the oil to medium-high. Water, pepper (or Mrs. Dash®), egg whites, and egg are combined in a bowl while being thoroughly whisked.
3. Spray cooking spray on the pan. As the edges start to solidify, pour the egg mixture into the pan (about 2 minutes). Using a spatula, gently lift the omelet's edges while tilting the pan to let the uncooked egg mixture make contact with the pan.
4. Sprinkle cheese over the vegetable mixture after spooning it onto the bottom side of the omelet. Using a spatula, loosen the omelet and fold it in half. 2 more minutes of cooking or until the cheese is melted. Omelet onto a plate with care.

Ingredients

7 slices of 1/2" thick sourdough bread
1 mug of onion
1 cup uncooked mushrooms
Red bell pepper, 1 cup
1/fourth cup unsalted butter
fifteen new spinach leaves
Seven big eggs
1/4 cup of vinegar with tarragon
1.5 cups of half-and-half creamer
Worcestershire sauce, one teaspoon
Tabasco® hot sauce, 1 teaspoon
Black pepper, half a teaspoon
1 ounce of strong cheddar cheese, shredded

Directions

1. Bread should be cubed. Put on a baking sheet, and bake for 15 minutes at 225° F. Flip the cubes over and bake for a further 15 minutes, or until crisp and dry.
2. Slice the bell pepper, onion, and mushrooms.
3. In a small skillet, melt the butter and sauté the red peppers, mushrooms, and onion.
4. Spray nonstick cooking spray in a 9" square baking dish. Spread half of the vegetable mixture over the dish and half of the bread cubes, arranged in a single layer. On top, arrange spinach leaves.
5. Using the remaining bread and vegetables, create a second layer.
6. Eggs, vinegar, half-and-half creamer, Worcestershire sauce, spicy sauce, and black pepper are all combined in a bowl. Pour over the bread evenly.
7. Wrap the surface with plastic wrap and place it in the fridge for at least an hour or overnight.
8. Give strata 20 minutes to stand at room temperature.
9. Oven should be preheated at 325 degrees Fahrenheit. Take off the plastic cover, bake for 50 minutes.
10. After removing from the oven, cover with cheddar cheese. Cook the dish for a further 10 minutes, or until a knife inserted close to the middle comes out clean.
11. Serve heated after cutting into 9 portions.

Ingredients

3 cups cooked rice (don’t overcook)
Olive oil, two tablespoons
4–5 fresh garlic cloves, thinly sliced
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh chives
1/2 tsp. red pepper flakes
Red wine vinegar, 1 teaspoon

Directions

1. Heat olive oil in a sizable sauté pan over medium-high heat and
Garlic is lightly sautéed. Rice, herbs, and red pepper flakes should be added.
and heat for an additional 2-4 minutes, stirring frequently, until thoroughly combined.
2. Remove from heat, stir in vinegar, and then serve.

Ingredients

2 cups of strawberries, fresh
1 cup of blackberries, fresh
1 cup of blueberries, fresh
Lemon juice, 1/4 cup
1% low-fat cottage cheese in two cups
Cinnamon, 1/8 teaspoon

Directions

1. Make sure to thoroughly clean all the berries.
2. Strawberries are cut into slices, and the bowl contains all the other berries.
3. Add lemon juice
4. Berry topping should be placed on top of the cottage cheese in a serving dish or plate.
5. Cinnamon powder should be added (optional)

Ingredients

6 cups of cabbage shreds
1/2 cup chopped sweet onions
One sugar cup
Canola oil, 1 cup
1 tsp. celery seeds
1/2 cups rice vinegar
1 teaspoon prepared yellow mustard

Directions

1. In a big bowl, combine chopped onion and cabbage.
2. Blend all other ingredients thoroughly in a blender.
3. Over the onion and cabbage, pour the dressing. Blend thoroughly, and
refrigerate.
4. Serve cold.

The Bottom Line: 

If you're following a vegan diet and also have kidney disease, finding recipes that fit both requirements can be a challenge. Fortunately, there are plenty of delicious vegan kidney-friendly recipes out there to choose from aside from the ones we just listed above. However, before incorporating any new recipes into your diet, it's important to consult a registered dietitian or healthcare professional to ensure that they align with your specific nutritional needs.

Your Next Step 

If you want to know more about what vegan kidney-friendly foods you can eat and how to incorporate them into your kidney diet, you can , you can click here to get started.