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Showing 11-20 of 199 items.
Oliaigua — Minorcan Vegetable Cream Soup (Crema de oliaigua: sopa de verduras menorquina) from the cookbook “Vegan Spain,” p. 115
© Courtesy of Neun Zehn Verlag

Minorcan Vegetable Cream Soup

Ø 4.0 of 2 ratings.
40min
Preparation Time
   50min
Time required incl. waiting, preparation and cooking time
medium
Minorcan Vegetable Cream Soup, in Spanish “Crema de verduras menorquina,” is a savory starter with a tasty tomato topping. Water 93.7%  66
Macronutrient carbohydrates 66.14%
/10
Macronutrient proteins 10.31%
/24
Macronutrient fats 23.55%
  LA (0.8g) 7:1 (0.1g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.81 g to essential alpha-linolenic acid (ALA) 0.12 g = 7.01:1.
Ratio Total omega-6 = 0.81 g to omega-3 fatty acids Total = 0.12 g = 7.01:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

158 kcal

Empedrado Murciano — Rice Dish from Murcia (Empedrado murciano) from the cookbook “Vegan Spanien,” p. 151
© Courtesy of Neun Zehn Verlag

Rice Dish from Murcia with Saffron

Ø 4.0 of 2 ratings.
30min
Preparation Time
   45min
Time required incl. waiting, preparation and cooking time
medium
“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. Water 75.1%  85
Macronutrient carbohydrates 85.18%
/11
Macronutrient proteins 11.17%
/04
Macronutrient fats 3.65%
  LA (0.6g) 4:1 (0.2g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.61 g to essential alpha-linolenic acid (ALA) 0.16 g = 3.9:1.
Ratio Total omega-6 = 0.61 g to omega-3 fatty acids Total = 0.16 g = 3.9:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

528 kcal

Vegetables in Luxurious Royal Sauce (Gemüse in luxuriöser königlicher Sauce) from the cookbook “Vegan Richa’s Indian Cuisine” by Richa Hingle, p. 193
© Courtesy of Richa Hingle, Unimedica Verlag

Vegetables in Luxurious Royal Sauce

Ø 4.0 of 3 ratings.
60min
Preparation Time
easy
Thanks to spices such as cardamom, cloves, turmeric, coriander seed, and garam masala, these vegetables in luxurious royal sauce are a true taste sensation. Water 84.6%  65
Macronutrient carbohydrates 65.17%
/16
Macronutrient proteins 15.87%
/19
Macronutrient fats 18.96%
  LA : ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

209 kcal

Recipe photo for "Button Up White Bean Gravy", shown with a burger, from “Protein Ninja”, p. 59
© Courtesy of Vanessa K. Rees, Narayana Verlag GmbH / Unimedica Verlag

Button Up White Bean Gravy with Mushrooms and Onions

Ø 4.0 of 2 ratings.
25min
Preparation Time
   35min
Time required incl. waiting, preparation and cooking time
easy
Button Up: This hearty and versatile mushroom and white bean gravy with onions and garlic can be used in combination with many dishes. Water 80.1%  63
Macronutrient carbohydrates 62.95%
/23
Macronutrient proteins 22.74%
/14
Macronutrient fats 14.31%
  LA (0.8g) 5:1 (0.2g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.82 g to essential alpha-linolenic acid (ALA) 0.15 g = 5.4:1.
Ratio Total omega-6 = 0.82 g to omega-3 fatty acids Total = 0.15 g = 5.4:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

239 kcal

Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread from “Protein Ninja,” p. 183
© Courtesy of Vanessa K. Rees, Narayana Verlag GmbH / Unimedica Verlag

Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread

Ø 4.0 of 2 ratings.
80min
Preparation Time
   90min
Time required incl. waiting, preparation and cooking time
medium
Serve this creamy tomato tofu curry with cilantro garbanzo flatbread or rice. The bean and tofu purée provides protein and velvety richness. Water 83.5%  61
Macronutrient carbohydrates 60.93%
/27
Macronutrient proteins 26.74%
/12
Macronutrient fats 12.32%
  LA (3.3g) 6:1 (0.5g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 3.33 g to essential alpha-linolenic acid (ALA) 0.54 g = 6.11:1.
Ratio Total omega-6 = 3.33 g to omega-3 fatty acids Total = 0.54 g = 6.11:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

340 kcal

Aubergine Mousse with Tahini from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 89
© Courtesy of Arnold Pöschl, Grub Street

Aubergine Mousse with Tahini, Parsley, and Pomegranate

Ø 4.0 of 1 rating.
25min
Preparation Time
   35min
Time required incl. waiting, preparation and cooking time
easy
Aubergine Mousse with Tahini, Parsley, and Pomegranate goes well with Lebanese bread and meze, which are appetizers often served with an apperitif. Water 87.4%  65
Macronutrient carbohydrates 64.71%
/14
Macronutrient proteins 13.98%
/21
Macronutrient fats 21.31%
  LA (1.9g) 17:1 (0.1g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 1.95 g to essential alpha-linolenic acid (ALA) 0.12 g = 17:1.
Ratio Total omega-6 = 1.95 g to omega-3 fatty acids Total = 0.12 g = 17:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

139 kcal

Orange and Coriander Relish from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 145
© Courtesy of Arnold Pöschl, Grub Street

Orange and Coriander Relish with Lime and Pomegranate Seeds

Ø 4.0 of 2 ratings.
15min
Preparation Time
easy
Orange and Coriander Relish with Lime and Pomegranate Seeds is a healthy Moroccan side dish that will add a fresh, fruity flavor to your meal. Water 86.3%  89
Macronutrient carbohydrates 88.89%
/09
Macronutrient proteins 8.8%
/02
Macronutrient fats 2.3%
  LA : ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

62 kcal

Red peppers stuffed with buckwheat, tofu and olives from “Vegan Bible”, p. 73
© Courtesy of Grub Street, Grub Street

Red Peppers Stuffed with Buckwheat, Tofu and Olives

Ø 4.0 of 2 ratings.
30min
Preparation Time
   60min
Time required incl. waiting, preparation and cooking time
easy
Red Peppers Stuffed with Buckwheat, Tofu and Olives is an easy-to-prepare recipe that works well as either a side or main dish. Water 71.7%  65
Macronutrient carbohydrates 64.96%
/18
Macronutrient proteins 18.37%
/17
Macronutrient fats 16.67%
  LA (2g) 8:1 (0.3g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 2.02 g to essential alpha-linolenic acid (ALA) 0.25 g = 8.04:1.
Ratio Total omega-6 = 2.02 g to omega-3 fatty acids Total = 0.25 g = 8.04:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

237 kcal

Cashew Soba Noodle Salad from the cookbook “Minimalist Baker’s Everyday Cooking,” p. 145
© Courtesy of Dana Shultz, Unimedica Verlag

Cashew Soba Noodle Salad with Cashew Ginger Dressing

Ø 3.5 of 2 ratings.
30min
Preparation Time
easy

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.


This tropical, high-protein cashew soba noodle salad with edamame, mango, cilantro, and cashew ginger dressing is quick and easy to prepare. Water 65.8%  60
Macronutrient carbohydrates 59.75%
/17
Macronutrient proteins 17.36%
/23
Macronutrient fats 22.88%
  LA (4.5g) 31:1 (0.1g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 4.5 g to essential alpha-linolenic acid (ALA) 0.15 g = 31:1.
Ratio Total omega-6 = 4.5 g to omega-3 fatty acids Total = 0.15 g = 31:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

536 kcal

Schawarma Salad from the cookbook “Und was isst du dann?” by D. Ficicioglu & F. Bork, p. 121
© Courtesy of Rezept: Deniz Ficicioglu, Felix Bork, Fotographie: Eric Dannebaum, Eichborn Verlag - Bastei Lübbe AG

Schawarma Salad with Millet, Pistachios, and Fresh Mint

Ø 3.0 of 1 rating.
45min
Preparation Time
   60min
Time required incl. waiting, preparation and cooking time
easy
This delicious schawarma salad with millet, pistachios, and fresh mint is tossed with an oriental dressing and aromatic spice mix. Water 72.2%  52
Macronutrient carbohydrates 52.05%
/16
Macronutrient proteins 15.57%
/32
Macronutrient fats 32.38%
  LA (6.7g) 27:1 (0.3g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 6.74 g to essential alpha-linolenic acid (ALA) 0.25 g = 27:1.
Ratio Total omega-6 = 6.74 g to omega-3 fatty acids Total = 0.25 g = 27:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

314 kcal