Search vegan recipes 11-20

Showing 11-20 of 25 items.

Golden Carrot Cake with Walnut Crust

60min 14h

medium

Golden Carrot Cake (Goldene-Rübli-Torte) from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 110

481 kcal
Water 38%
50/09/41
Ω-6 (LA) 11 g
Ω-3 (ALA) 4.3 g

This carrot cake with a walnut crust and a coconut and citrus flavor is the ideal winter treat for both young and old.

Roasted Vegetables with Red Beet, Pumpkin, and Mustard Sauce

10min 45min

easy

Roasted Vegetables with Red Beet, Pumpkin, and Mustard Sauce from “Vegane Lieblingsrezepte,” p. 115

631 kcal
Water 82%
65/10/25
Ω-6 (LA) 13 g
Ω-3 (ALA) 3.8 g

Roasted Vegetables with Red Beet, Pumpkin, and Mustard Sauce is not just bright and colorful; it also contains many healthy ingredients.

Raw Sprouted Salad with Red Cabbage and Red Beets

15min

easy

Raw Sprouted Salad from “Fresh Vegan Kitchen” by D. & C. Bailey, p. 78

400 kcal
Water 81%
56/13/31
Ω-6 (LA) 11 g
Ω-3 (ALA) 3.0 g

This raw sprouted salad with red cabbage and red beets is fresh, crisp, and nutritious. It tastes great served with raw crackers and spreads.

Zucchini Spaghetti with Hemp Pesto and Almond Parmesan

15min

easy

Zucchini Spaghetti with Hemp Pesto and Almond Parmesan from the cookbook “Be Faster, Go Vegan,” p. 119 (translated from German version).

681 kcal
Water 51%
17/27/57
Ω-6 (LA) 27 g
Ω-3 (ALA) 7.2 g

Zucchini Spaghetti with Hemp Pesto and Almond Parmesan is a delicious raw dish that is easy to prepare and a nice alternative to pasta.

Banana-Nut-Bread Pancakes with Flaxseed and Walnuts

10min 40min

easy

Banana-Nut-Bread Pancakes from the cookbook “Vegans Go Nuts,” p. 60

507 kcal
Water 53%
59/11/30
Ω-6 (LA) 12 g
Ω-3 (ALA) 3.2 g

Banana-Nut-Bread Pancakes with Flaxseed and Walnuts are everything you love about banana nut bread, but in a pancake.

Healthy Stuffed Eggplant with Nut and Pomegranate Filling

80min

medium

Photo of the original recipe for Stuffed Eggplant from “Vegan Oriental,” p. 37

558 kcal
Water 80%
52/13/35
Ω-6 (LA) 20 g
Ω-3 (ALA) 4.7 g

Stuffed Eggplant with Nut and Pomegranate Filling is an Iranian dish that is, healthy, hearty, and delicious.

Date and Walnut Balls with Carob Powder

15min

easy

Date and Walnut Balls ready to eat, arranged on a plate.

567 kcal
Water 8%
34/13/53
Ω-6 (LA) 29 g
Ω-3 (ALA) 6.8 g

Our date and walnut balls with carob powder are naturally sweet, very quick to prepare, and a nice healthy snack.

Stuffed Eggplant with Nut and Pomegranate Filling

80min

medium

Stuffed Eggplant with Nut and Pomegranate Filling (Gefüllte Auberginen mit Nuss-Granatapfelfüllung) from Vegan Oriental (East Asian vegan cuisine), p. 37

957 kcal
Water 70%
30/15/55
Ω-6 (LA) 48 g
Ω-3 (ALA) 11 g

Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish.

Walnut Tortellini with a Red Wine Mushroom Reduction

90min 14h

difficult

Walnut Tortellini with a Red Wine Mushroom Reduction from “Plants Taste Better,” p. 131

1'105 kcal
Water 78%
57/16/27
Ω-6 (LA) 25 g
Ω-3 (ALA) 5.6 g

This Walnut Tortellini with a Red Wine Mushroom Reduction takes some time and practice, but the result is well worth it.

Chicory Salad with Figs with blanched Celery and Avocados

15min

easy

Chicory Salad with Figs (Chicorée-Feigensalat) from the cookbook “Rohkost” (Raw food)

490 kcal
Water 85%
47/10/44
Ω-6 (LA) 14 g
Ω-3 (ALA) 2.8 g

The combination of the slightly bitter chicory and sweet figs plus blanched celery and avocados give this salad an exquisite flavor.