Search vegan recipes 11-20

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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.

Papaya a la Mexicana with avocados

15min

easy

“Papaya a la Mexicana” from the cookbook “Raw Soul Food,” p. 23 by Julia Lechner and Anton Teichmann

403 kcal
Water 88%
68/08/25
Ω-6 (LA) 2.5 g
Ω-3 (ALA) 0.31 g

This fruity papaya salad is not only refreshing and delicious but also very healthy thanks to the combination of essential fatty acids and vitamins it contains.

Tzatziki with Garlic Mustard

15min 24h

easy

Tzatziki with Garlic Mustard from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 83

258 kcal
Water 70%
18/16/66
Ω-6 (LA) 9.0 g
Ω-3 (ALA) 0.01 g

Tzatziki with Garlic Mustard is an original vegan version of the traditional recipe. The fermented sauerkraut juice gives this dish a certain flair.

Red Sorrel Soup

10min

easy

Red Sorrel Soup from the cookbook “Meine liebsten Wildpflanzen rohköstlich”.

325 kcal
Water 75%
35/08/57
Ω-6 (LA) 3.4 g
Ω-3 (ALA) 0.23 g

The sorrel gives this artisan soup a fresh, slightly tart flavor. And the colorful edible flowers make this dish an 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.”

Thai Salad with Kohlrabi, Cilantro, and Mint

10min 30min

easy

Thai Salad with Kohlrabi, Cilantro, and Mint from the cookbook “Everyday Raw Express,” page 73

337 kcal
Water 80%
40/12/48
Ω-6 (LA) 7.7 g
Ω-3 (ALA) 1.0 g

This Thai salad is an ideal hors d’oeuvre on warm, summer days. The spiciness of the chili and sour taste of the lemon juice mixes well with the sweet kohlrabi.

Cashew "Cheese" with Miso and Coconut Oil

20min 16h

medium

Cashew “Cheese” (Cashew-Käse) from the cookbook "Rohessenz "(Raw essence), p. 97

221 kcal
Water 40%
33/20/47
Ω-6 (LA) 3.0 g
Ω-3 (ALA) 0.04 g

Cashew "cheese" with miso and coconut oil is a savory fermented cashew product that is a nice replacement for dairy cheese.

Carrot Gratin with Fresh Herbs

30min 9h

easy

Carrot Gratin with Fresh Herbs (Karotten-Gratin mit frischen Kräutern) from the cookbook “Vegan Detox,” p. 25

253 kcal
Water 82%
67/11/22
Ω-6 (LA) 1.8 g
Ω-3 (ALA) 0.06 g

In addition to being delicious, carrot gratin provides many important nutrients