Search vegan recipes 41-50

Showing 41-50 of 199 items.

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.

Quinoa Bowl with Chickpeas and Corn

20min

easy

Quinoa Bowl with Chickpeas and Corn (Quinoa-Bowl mit Kichererbsen und Mais) from the cookbook “Be Faster, Go Vegan” by Ben Urbanke, p. 127

404 kcal
Water 74%
71/17/11
Ω-6 (LA) 5.5 g
Ω-3 (ALA) 1.2 g

This quinoa bowl is packed with the energy and nutrients you need to refuel your body after a tough workout.

Red Bell Pepper Soup with Coconut, Chia, and Ginger

10min

easy

Red Bell Pepper Soup with Coconut, Chia, and Ginger (Paprika-Kokos-Chia-Suppe) from the cookbook “Be Faster, Go Vegan – mit 75 schnellen Rezepten,” p. 133

431 kcal
Water 79%
52/13/35
Ω-6 (LA) 2.3 g
Ω-3 (ALA) 6.0 g

This red bell pepper soup with coconut, chia, and ginger is an exceptionally healthy Asian interpretation of traditional gazpacho.

Mango and Pineapple Salsa with Cilantro and Parsley

15min 8h

easy

Recipe picture "Mango-pineapple salsa" from the book: "Grill Vegan", page 30.

191 kcal
Water 86%
92/06/02
Ω-6 (LA) 0.09 g
Ω-3 (ALA) 0.12 g

This mango and pineapple salsa with cilantro and parsley is a fruity and spicy salsa that goes perfectly with grilled tofu and vegetable shish kebabs.

Zucchini Boats Stuffed with Quinoa and Tomato

20min

easy

Zucchini Boats (Gefüllte Zucchini) from the cookbook “Grill Vegan” by Michaela Marmulla, p. 95

81 kcal
Water 85%
47/12/41
Ω-6 (LA) 0.66 g
Ω-3 (ALA) 0.10 g

Zucchini boats stuffed with quinoa and tomato make for a delicious vegan recipe that is perfect for barbecue season.

Minorcan Vegetable Cream Soup

40min 50min

medium

Oliaigua — Minorcan Vegetable Cream Soup (Crema de oliaigua: sopa de verduras menorquina) from the cookbook “Vegan Spain,” p. 115

182 kcal
Water 92%
68/12/20
Ω-6 (LA) 0.81 g
Ω-3 (ALA) 0.12 g

Minorcan Vegetable Cream Soup, in Spanish “Crema de verduras menorquina,” is a savory starter with a tasty tomato topping.

Rice Dish from Murcia with Saffron

30min 45min

medium

Empedrado Murciano — Rice Dish from Murcia (Empedrado murciano) from the cookbook “Vegan Spanien,” p. 151

545 kcal
Water 73%
85/12/03
Ω-6 (LA) 0.56 g
Ω-3 (ALA) 0.13 g

“Empedrado murciano” is a typical Spanish rice dish that is common in the Murcia region. It has a unique flavor thanks to the spices smoked paprika and saffron.

Bean Stew with Swiss Chard and Tomatoes

40min 9h

medium

Bean Stew with Swiss Chard (Estofado de alubias con acelgas) from the cookbook “Vegan Spanien,” p. 129

526 kcal
Water 68%
65/23/13
Ω-6 (LA) 1.5 g
Ω-3 (ALA) 0.28 g

The ingredients in this Spanish bean stew with swiss chard tomatoes and make it a fresh, healthy, and hearty dish.

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.

Zucchini Pasta with Vegetarian Quinoa Meatballs

50min 100min

medium

Zucchini Pasta with Vegetarian Quinoa Meatballs (Zucchini-Pasta mit fleischlosen Fleischbällchen aus Quinoa) from the cookbook “Choosing Raw“, p. 213

313 kcal
Water 74%
74/17/09
Ω-6 (LA) 1.8 g
Ω-3 (ALA) 0.17 g

This zucchini pasta with cooked quinoa “meatballs” and raw zucchini noodles and marinara sauce is just like a traditional Italian home-style dish.