Search vegan recipes 11-20

Showing 11-20 of 63 items.

15min

easy

Beet. Grapefruit. Turmeric. Romaine. (Rote Bete. Grapefruit. Kurkuma. Römersalat.) from the cookbook “Plant Food,” page 149

122 kcal
Water 90%
87/11/02
Ω-6 (LA) 0.13 g
Ω-3 (ALA) 0.11 g

This drink is made from red beets, grapefruit, turmeric, and Romaine salad and is a nice combination of ingredients. It is excellent after a strenuous workout.

Ravioli Wedges with Porcini Mushroom Filling

25min 3h

medium

Ravioli Wedges with Porcini Mushroom Filling (Rawioli-Ecken mit Steinpilzfüllung) from the cookbook “Raw Soul Food”, p. 61 by Julia Lechner and Anton Teichmann.

532 kcal
Water 66%
35/13/52
Ω-6 (LA) 5.7 g
Ω-3 (ALA) 0.20 g

This ravioli dish with porcini mushroom filling can be served as an appetizer or a side dish and is both delicious and an absolute eye-catcher.

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.

Raw Chili with Mushrooms and Wild Garlic

20min

easy

“Chili” from the cookbook “Raw Soul Food,” p. 71 by Julia Lechner and Anton Teichmann

759 kcal
Water 78%
77/13/10
Ω-6 (LA) 4.7 g
Ω-3 (ALA) 0.62 g

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.

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese”

20min 40min

easy

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese” from “Everyday Raw Express,” page 51

583 kcal
Water 64%
36/12/51
Ω-6 (LA) 4.0 g
Ω-3 (ALA) 0.17 g

This Chioggia Beet Carpaccio is not only beautiful to look at, it is also a superb combination of citrus freshness and creamy “cheese.”

Asian Pear and Avocado Salad

15min

easy

Asian Pear and Avocado Salad from the cookbook “Everyday Raw Detox,” by Matthew Kenney, p. 118

297 kcal
Water 75%
41/08/51
Ω-6 (LA) 6.2 g
Ω-3 (ALA) 0.17 g

Adding ginger, sesame oil, and lemon to this salad with crisp Asian pear and creamy avocado brings a fresh taste and a little bit of Asia to the table.

Fruit Balls with Raisins, Nuts and Rolled Oats

10min 30min

easy

Fruit Balls (Fruchtkugeln) from the cookbook "Vegan regional saisonal” (Vegan regional seasonal) by Lisa Pfleger, p. 61

530 kcal
Water 36%
51/12/37
Ω-6 (LA) 4.4 g
Ω-3 (ALA) 0.07 g

These nutritious fruit balls with raisins and rolled oats are perfect for people with a sweet tooth. They don’t contain any sugar and are also quite healthy.

Chilled Kohlrabi Soup with Mint and Lime

15min 10h

easy

Chilled Kohlrabi Soup with Mint and Lime (Geeistes Kohlrabisüppchen mit Limette und Minze) from the cookbook “Vegan Genial” by Josita Hartanto, p. 33

236 kcal
Water 80%
42/15/43
Ω-6 (LA) 2.6 g
Ω-3 (ALA) 0.09 g

Lime and mint give this raw kohlrabi soup a light, fresh taste while cashews and kohlrabi provide for a creamy consistency.

Nori Rolls with Ginger Almond Paste and Raw Vegetables

40min 9h

medium

Nori Rolls with Ginger Almond Paste and Raw Vegetables (Nori-Rollen mit Ingwer-Mandel-Pastete und rohem Gemüse) from the cookbook “Choosing Raw”, p. 229

359 kcal
Water 77%
41/20/38
Ω-6 (LA) 6.1 g
Ω-3 (ALA) 0.03 g

These raw nori rolls are easy to make. The ginger and almond paste is a very flavorful alternative to the traditional rice filling.

Green Soup with Coconut Water

15min

easy

Green Soup with Coconut Water (Grüne Suppe mit Kokoswasser) from the cookbook “Choosing Raw“, p. 122

114 kcal
Water 91%
53/11/35
Ω-6 (LA) 0.89 g
Ω-3 (ALA) 0.06 g

Green Soup with Coconut Water has a touch of exotic. It works wonderfully as a basic recipe. The raw fruits and vegetables give the soup a fresh taste.