Foundation
Diet and Health
English Español Deutsch Italiano Русский Google Translate
LoginRegister
Protected content
LoginRegister
Protected content
EnglishEspañolDeutschItalianoРусскийGoogle Translate
 
Foundation Diet and Health
Foundation
Diet and Health
Switzerland
QR Code
The best perspective for your health

Search vegan recipes

Advanced Search...
Showing 141-150 of 461 items.
Party Potato Salad with Sugar Snap Peas and Soy Yogurt
25minPreparation Time 45minTime required incl. waiting, preparation and cooking time
easy
No rates.
Party Potato Salad from “Die Kleinschmeckerin” by Vanessa von Hilchen, p. 144
© Courtesy of Chiara Doveri, Gräfe und Unzer Verlag
  • 171 kcal
  • Water 82%
  • 69Macronutrient carbohydrates 68.71%/15Macronutrient proteins 14.83%/16Macronutrient fats 16.46% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.1 g
  • Ω-3 (ALA) 1.9 g
This party potato salad with sugar snap peas, fresh mint, soy yogurt, and cashews is a refreshing alternative and rich in omega-3 fatty acids.
Pho with Pak Choi, Edamame and Brown Rice Noodles
50minPreparation Time 65minTime required incl. waiting, preparation and cooking time
easy
Ø 5.0 of 1 rating.
Pho with Pak Choi, Edamame and Brown Rice Noodles from “Wholefood Heaven in a Bowl,” p. 59
© Courtesy of Haarala Hamilton, Pavilion Books Company Ltd
  • 348 kcal
  • Water 90%
  • 72Macronutrient carbohydrates 72.2%/18Macronutrient proteins 18.19%/10Macronutrient fats 9.61% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 2.0 g
  • Ω-3 (ALA) 0.49 g
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.
Watermelon Jicama Salad
15minPreparation Time
easy
Ø 5.0 of 1 rating.
Watermelon Jicama Salad from the cookbook “Vegan Mexico” by Jason Wyrick, p. 141
© Courtesy of Jason Wyrick, Unimedica Verlag
  • 104 kcal
  • Water 85%
  • 68Macronutrient carbohydrates 67.65%/15Macronutrient proteins 15.06%/17Macronutrient fats 17.29% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.7 g
  • Ω-3 (ALA) 0.04 g
This watermelon jicama salad with pumpkin seeds, mint, and chili peppers is refreshing and spicy. It’s easy to make and only takes a few minutes to prepare.
Christmas Eve Salad with Red Beets, Arugula, and Jicama
20minPreparation Time 30minTime required incl. waiting, preparation and cooking time
easy
Ø 5.0 of 1 rating.
Original photo of Christmas Eve Salad from the cookbook “Vegan Mexico,” by Jason Wyrick, p. 147.
© Courtesy of Jason Wyrick, Unimedica Verlag
  • 201 kcal
  • Water 84%
  • 80Macronutrient carbohydrates 80.35%/10Macronutrient proteins 10.38%/09Macronutrient fats 9.27% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.3 g
  • Ω-3 (ALA) 0.07 g
This eye-catching salad contains red beets, arugula, oranges, jicama, and plantains. In Mexico, it is traditionally served on Christmas Eve.
Blueberry Smoothie Bowl with Bananas and Coconut Flakes
10minPreparation Time 50minTime required incl. waiting, preparation and cooking time
easy
Ø 5.0 of 1 rating.
Blueberry Smoothie Bowl with Bananas and Coconut Flakes from “Vegane Lieblingsrezepte,” p. 59
© Courtesy of Julia Vogel, Dachbuch Verlag
  • 392 kcal
  • Water 77%
  • 81Macronutrient carbohydrates 80.64%/05Macronutrient proteins 5.26%/14Macronutrient fats 14.1% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.44 g
  • Ω-3 (ALA) 0.12 g
This Blueberry Smoothie Bowl with Bananas and Coconut Flakes has a sweet, fruity flavor — without any added sugar. It also tastes great served with granola.
Salted Lime Plantain Tacos
30minPreparation Time
easy
Ø 3.0 of 1 rating.
Salted Lime Plantain Tacos from the cookbook “Vegan Mexico,” by Jason Wyrick, p. 86.
© Courtesy of Jason Wyrick, Unimedica Verlag
  • 431 kcal
  • Water 66%
  • 67Macronutrient carbohydrates 66.86%/10Macronutrient proteins 9.56%/24Macronutrient fats 23.58% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 3.3 g
  • Ω-3 (ALA) 0.39 g
Salted Lime Plantain Tacos are served with corn tortillas, red cabbage, and salsa verde. You can grill or pan-fry the plantains.
Sweet Potato and Coconut Soup with Toasted Pumpkin Seeds
30minPreparation Time 45minTime required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 1 rating.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Sweet Potato and Coconut Soup with Toasted Pumpkin Seeds from “Wholefood Heaven in a Bowl,” p. 53
© Courtesy of Haarala Hamilton, Pavilion Books Company Ltd
  • 484 kcal
  • Water 85%
  • 54Macronutrient carbohydrates 54.17%/10Macronutrient proteins 10.44%/35Macronutrient fats 35.4% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 3.0 g
  • Ω-3 (ALA) 0.02 g
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.
Raw Sprouted Salad with Red Cabbage and Red Beets
15minPreparation Time
easy
Ø 5.0 of 1 rating.

This recipe is especially healthy as it contains only natural ingredients that haven't been processed and these are in a relatively ideal combination for our dietary needs.
Raw Sprouted Salad from “Fresh Vegan Kitchen” by D. & C. Bailey, p. 78
© Courtesy of Pavilion Books Company Ltd, Pavilion Books Company Ltd
  • 400 kcal
  • Water 81%
  • 56Macronutrient carbohydrates 56.38%/13Macronutrient proteins 12.84%/31Macronutrient fats 30.78% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • 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.
Sweet Potato Coconut Poppers with Mango Salad
40minPreparation Time
medium
Ø 4.0 of 2 ratings.
Sweet Potato Coconut Poppers with Mango Salad from the cookbook “Vegan Schnell Schnell,” p. 161.
© Courtesy of Sebastian Happe Sinémus, Neun Zehn Verlag
  • 792 kcal
  • Water 70%
  • 64Macronutrient carbohydrates 63.68%/08Macronutrient proteins 8.04%/28Macronutrient fats 28.28% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 6.1 g
  • Ω-3 (ALA) 1.1 g
To make these delicious sweet potato coconut poppers with mango salad, you will need unripe mango, cilantro (or Thai basil), and lemongrass.
Zucchini and Onion Quiche with a Cashew Sauce
40minPreparation Time 85minTime required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 1 rating.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Photo of original recipe: Zucchini and Onion Quiche from the cookbook “Tierschutz geniessen,” p. 132
© Courtesy of Jan Wischnewski, NeunZehn Verlag
  • 537 kcal
  • Water 64%
  • 58Macronutrient carbohydrates 58.38%/16Macronutrient proteins 16.22%/25Macronutrient fats 25.39% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 6.0 g
  • Ω-3 (ALA) 5.0 g
The crust of this zucchini and onion quiche with cashew sauce is made from whole wheat flour and pine nuts. Fresh herbs give this dish a special flavor.