Search vegan recipes

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

The savory tahini sauce and fresh, juicy oranges complement each other perfectly in this recipe and ensure a full spectrum of vitamins and minerals.

With its sour, tart note, the oriental spice sumac gives this citrus salad an exotic taste, which is complemented by pistachios and barberries.

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

Pomegranate and apple tabouleh (tabouli) is a hearty fruit salad that contains herbs and pine nuts and can be prepared raw.

This Asian Cash-Mi Soup with Cashews, Miso, Algae, Ginger, and Turmeric is very filling and tastes like the sea. Note the iodine content of the algae.

This raw ketchup made with fresh and sun-dried tomatoes and red bell peppers is sweetened with natural dried dates instead of refined sugar.

This colorful salad with seaweed (dulse), wild rice, tofu, sesame, and spring onions (scallions) is refreshing and healthy. It is rich in iodine.

Thanks to the ginger, this soothing sweet potato and coconut soup with toasted pumpkin seeds is very warming – and added cinnamon gives it a delicious flavor.

This version of pho with pak choi, edamame, and brown rice noodles is amazingly delicious, with the added bonus that it doesn’t contain any meat or fish sauce.