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Erb Muesli with Rolled Oats is a vegan (lactose-free), raw muesli. It serves as an especially healthy breakfast and is a good “bread replacement.”

These Cucumber Rolls with “Goat’s Cheese” and Mint Sauce hold together surprisingly well. They are ideal as an appetizer or finger food.

Sun-dried chili peppers and parsley give the savory pea pancakes a special flair. We recommend trying the pancakes with curry.

This raw chocolate cream is an extremely easy and quick dessert to make (prep: 9 minutes). It contains avocado, dates, cocoa beans, carob powder, and water.

These vegan teriyaki shish kebabs can be beautifully combined with a wide variety of vegetables. Good alternative to traditional shish kebabs.

This nettle and potato soup calls for vegan stock. You can either make homemade stock in advance or purchase a store-bought variety.

This chili with mushrooms and a sauce seasoned with wild garlic is a raw recipe that is in no way inferior to the original recipe when it comes to taste.

Stuffed onions with hazelnuts and broccoli are an excellent tapas and a perfect example of how vegan cuisine includes a bit of everything.

Truffle pumpkin seeds, mushrooms, and sage give this celery root linguini an Italian flair. It is a nice alternative to traditional pasta dishes.

This flavorful red beet soup with fennel and coriander is a treat for the eyes, and thanks to the iron and fiber it contains it is also extremely satisfying.