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 21-30 of 461 items.
Quick Pumpkin Seed Pesto with Pumpkin Seed Oil
10minPreparation Time
easy
Ø 4.5 of 2 ratings.

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.
Quick Pumpkin Seed Pesto with Pumpkin Seed Oil from “Vegan Homemade” by Lisa Pfleger, p. 79
© Courtesy of Lisa Pfleger, Eugen Ulmer Verlag
  • 323 kcal
  • Water 1%
  • 08Macronutrient carbohydrates 8.49%/17Macronutrient proteins 17.09%/74Macronutrient fats 74.42% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 15 g
  • Ω-3 (ALA) 0.12 g
This pumpkin seed pesto with pumpkin seed oil is quick and easy to prepare. It’s also healthy and tastes delicious.
Cress Soup with Potatoes and Garden Cress
10minPreparation Time 25minTime required incl. waiting, preparation and cooking time
easy
Ø 4.3 of 3 ratings.
Cress Soup (Kressesüppchen) from the cookbook “Vegan regional saisonal” by Lisa Pfleger.
© Courtesy of Lisa Pfleger, Eugen Ulmer Verlag
  • 208 kcal
  • Water 91%
  • 83Macronutrient carbohydrates 82.79%/12Macronutrient proteins 11.71%/06Macronutrient fats 5.5% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.6 g
  • Ω-3 (ALA) 0.06 g
This cress soup with potatoes and garden cress can be made quickly and easily and has a very rich flavor.
Okara and Radish Stir-Fry with White Cabbage
30minPreparation Time
medium
Ø 4.0 of 1 rating.
Okara Radish Stir-Fry (Okara-Radieschen-Pfanne) from the cookbook "Vegan regional saisonal" by Lisa Pfleger, p. 43
© Courtesy of Lisa Pfleger, Eugen Ulmer Verlag
  • 294 kcal
  • Water 87%
  • 69Macronutrient carbohydrates 69.35%/15Macronutrient proteins 15.16%/15Macronutrient fats 15.49% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 5.7 g
  • Ω-3 (ALA) 0.19 g
You can use okara, a by-product of the soy milk production, to conjure up this stir-fry, a dish that goes well with a piece or two of fresh, crunchy bread.
Fruit Balls with Raisins, Nuts and Rolled Oats
10minPreparation Time 30minTime required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 2 ratings.
Fruit Balls (Fruchtkugeln) from the cookbook "Vegan regional saisonal” (Vegan regional seasonal) by Lisa Pfleger, p. 61
© Courtesy of Lisa Pfleger, Eugen Ulmer Verlag
  • 530 kcal
  • Water 36%
  • 51Macronutrient carbohydrates 51.27%/12Macronutrient proteins 11.82%/37Macronutrient fats 36.91% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 4.4 g
  • Ω-3 (ALA) 0.07 g
These nutritious fruit balls with raisins and rolled oats are perfect for people with a sweet tooth. They don’t contain any sugar and are also quite healthy.
Peas in Coconut Curry
50minPreparation Time
easy
Ø 4.0 of 3 ratings.
“Peas in Coconut Curry” (Erbsen in Kokoscurry) from the cookbook “Vegan Richa’s Indian Kitchen” by Richa Hingle, p. 144
© Courtesy of Richa Hingle, Narayana Verlag GmbH / Unimedica Verlag
  • 193 kcal
  • Water 83%
  • 55Macronutrient carbohydrates 55.37%/19Macronutrient proteins 18.68%/26Macronutrient fats 25.96% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.50 g
  • Ω-3 (ALA) 0.09 g
This coconut curry dish owes its intensive, typical Indian taste to the curry leaves, ground cumin, and black mustard seed.
Pumpkin Cappuccino Soup with Curry, Ginger, and Oat Cream
55minPreparation Time 75minTime required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 2 ratings.

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.
“Pumpkin Cappuccino Soup with Curry and Oat Cream” from the cookbook “Regional winter cuisine” (Regionale Winterküche) by Miriam Emme and Daniela Friedl, p. 40
© Courtesy of Miriam Emme, Eugen Ulmer Verlag
  • 283 kcal
  • Water 90%
  • 63Macronutrient carbohydrates 62.51%/06Macronutrient proteins 5.8%/32Macronutrient fats 31.69% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 5.4 g
  • Ω-3 (ALA) 0.08 g
Just for the cold season, this pumpkin soup with curry, ginger, and oat cream is a delicious, light, and healthy dish with a touch of the exotic.
Sniffle Soup — with Lentils, Celery, and Rosemary
15minPreparation Time 35minTime required incl. waiting, preparation and cooking time
easy
Ø 4.5 of 2 ratings.

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.
“Sniffle Soup” (Schnupfen Adieu!-Suppe) from the cookbook “Plant-Powered Families” (Familien mit Pflanzenpower) by Dreena Burton, p. 123
© Courtesy of Nicole Axworthy, Narayana Verlag GmbH / Unimedica Verlag
  • 357 kcal
  • Water 83%
  • 70Macronutrient carbohydrates 70.45%/24Macronutrient proteins 24.29%/05Macronutrient fats 5.26% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.91 g
  • Ω-3 (ALA) 0.24 g
This popular soup with red lentils, celery, and rosemary, a favorite among Dreena Burton’s fans, tastes healthy and delicious even if you don’t have a cold.
No-Bake Strawberry Cake
20minPreparation Time 8hTime 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.
No-Bake Strawberry Cake (Erdbeertorte aus dem Kühlschrank) from the cookbook Das vegane Kochbuch meiner Oma (My grandma’s vegan cookbook), p. 91
© Courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München
  • 225 kcal
  • Water 52%
  • 65Macronutrient carbohydrates 65.28%/08Macronutrient proteins 8.45%/26Macronutrient fats 26.27% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 2.9 g
  • Ω-3 (ALA) 0.24 g
This strawberry cake isn’t baked and can be prepared quickly from fresh strawberries and zwieback.
White Beans with Apples, Pears, and Fried Potatoes
35minPreparation Time
difficult
Ø 4.0 of 2 ratings.
White Beans with Apples, Pears, and Fried Potatoes (Weiße Bohnen mit Apfel Birne und Bratkartoffel) from the cookbook “Das vegane Kochbuch meiner Oma” p. 57
© Courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München
  • 1'218 kcal
  • Water 68%
  • 70Macronutrient carbohydrates 70.23%/17Macronutrient proteins 16.57%/13Macronutrient fats 13.2% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 8.8 g
  • Ω-3 (ALA) 0.94 g
For this dish, the beans are first soaked in water overnight. In the cookbook, you will find a dandelion salad that complements the recipe well.
Nettle and Potato Soup with Vegan Stock and Carrots
35minPreparation Time 75minTime required incl. waiting, preparation and cooking time
medium
Ø 3.3 of 3 ratings.

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.
Nettle and Potato Soup from the cookbook “Hier & jetzt vegan” (Vegan here & now)
© Courtesy of Florian Bolk (LE SCHICKEN) für "Hier und jetzt vegan", Südwest-Verlag München
  • 262 kcal
  • Water 91%
  • 51Macronutrient carbohydrates 51.5%/08Macronutrient proteins 7.64%/41Macronutrient fats 40.86% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 4.1 g
  • Ω-3 (ALA) 0.92 g
This nettle and potato soup calls for vegan stock. You can either make homemade stock in advance or purchase a store-bought variety.