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Showing 31-40 of 199 items.
Maroccan Pilaf with Pomegranate Walnuts from “Vegans Go Nuts,” p. 85
© Courtesy of Celine Steen und Joni Marie Newman, Quarto publishing group

Moroccan Pilaf with Pomegranate, Walnuts, and Chickpeas

Ø 4.0 of 1 rating.
15min
Preparation Time
   55min
Time required incl. waiting, preparation and cooking time
easy
Spices like cumin and sumac give this Moroccan Pilaf with Pomegranate, Walnuts, and Chickpeas its delicious Asian flavor. Water 65.4%  65
Macronutrient carbohydrates 64.68%
/17
Macronutrient proteins 16.9%
/18
Macronutrient fats 18.42%
  LA (7g) 5:1 (1.4g) 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) 6.97 g to essential alpha-linolenic acid (ALA) 1.43 g = 4.87:1.
Ratio Total omega-6 = 6.97 g to omega-3 fatty acids Total = 1.43 g = 4.87:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

404 kcal

Photo of the original recipe for Stuffed Mushrooms from the cookbook  “Rohvegan” (Raw vegan), p. 70
© Courtesy of Compassion Media

Healthy Stuffed Mushrooms with Almonds and Dried Tomatoes

Ø 5.0 of 1 rating.
15min
Preparation Time
medium
This raw vegan recipe for healthy stuffed mushrooms with pesto made from almonds and dried tomatoes is easy to make and requires just a few ingredients. Water 63.1%  38
Macronutrient carbohydrates 37.58%
/20
Macronutrient proteins 19.55%
/43
Macronutrient fats 42.87%
  LA (6.2g) 5:1 (1.3g) 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) 6.15 g to essential alpha-linolenic acid (ALA) 1.29 g = 4.79:1.
Ratio Total omega-6 = 6.16 g to omega-3 fatty acids Total = 1.29 g = 4.79:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

365 kcal

Dehydrated Raw Vegan Oat and Buckwheat Crunch from “Dörren in Rohkostqualität” by Ute Ludwig, p. 62
© Courtesy of Anna-Lena Holm, Ulmer Verlag

Dehydrated Raw Vegan Oat and Buckwheat Crunch with Flaxseed

Ø 4.5 of 2 ratings.
15min
Preparation Time
   20h
Time required incl. waiting, preparation and cooking time
easy

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.


This dehydrated raw vegan oat and buckwheat crunch with flaxseed is a delicious breakfast option. You can decide if you want to sprout the buckwheat in advance. Water 18.3%  75
Macronutrient carbohydrates 75.4%
/15
Macronutrient proteins 14.87%
/10
Macronutrient fats 9.74%
  LA (0.9g) 1:1 (1.2g) 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) 0.93 g to essential alpha-linolenic acid (ALA) 1.18 g = 0.79:1.
Ratio Total omega-6 = 0.93 g to omega-3 fatty acids Total = 1.18 g = 0.79:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

180 kcal

Aromatic Thai Salad with Pomelo and Pomegranate from “Fresh Vegan Kitchen” by D. & C. Bailey, p. 75
© Courtesy of Pavilion Books Company Ltd, Pavilion Books Company Ltd

Aromatic Thai Salad with Pomelo and Pomegranate

Ø 3.0 of 1 rating.
25min
Preparation Time
   45min
Time required incl. waiting, preparation and cooking time
easy
This aromatic Thai salad with pomelo, pomegranate, herbs, and miang kham sauce is served in individual lettuce cups. It makes for a great canapé. Water 52.2%  76
Macronutrient carbohydrates 75.52%
/08
Macronutrient proteins 8.47%
/16
Macronutrient fats 16.01%
  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.

491 kcal

Raw Sprouted Salad from “Fresh Vegan Kitchen” by D. & C. Bailey, p. 78
© Courtesy of Pavilion Books Company Ltd, Pavilion Books Company Ltd

Raw Sprouted Salad with Red Cabbage and Red Beets

Ø 5.0 of 1 rating.
15min
Preparation Time
easy

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.


This raw sprouted salad with red cabbage and red beets is fresh, crisp, and nutritious. It tastes great served with raw crackers and spreads. Water 81.4%  56
Macronutrient carbohydrates 56.38%
/13
Macronutrient proteins 12.84%
/31
Macronutrient fats 30.78%
  LA (11.1g) 4:1 (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) 11.08 g to essential alpha-linolenic acid (ALA) 3.03 g = 3.65:1.
Ratio Total omega-6 = 11.08 g to omega-3 fatty acids Total = 3.03 g = 3.65:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

400 kcal

Stuffed Eggplant with Nut and Pomegranate Filling (Gefüllte Auberginen mit Nuss-Granatapfelfüllung) from Vegan Oriental (East Asian vegan cuisine), p. 37
© Courtesy of Neun Zehn Verlag

Stuffed Eggplant with Nut and Pomegranate Filling

Ø 3.0 of 1 rating.
80min
Preparation Time
medium

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.


Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish. Water 70.2%  30
Macronutrient carbohydrates 29.72%
/15
Macronutrient proteins 14.86%
/55
Macronutrient fats 55.41%
  LA (48g) 4:1 (11.4g) 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) 48.01 g to essential alpha-linolenic acid (ALA) 11.4 g = 4.21:1.
Ratio Total omega-6 = 48.01 g to omega-3 fatty acids Total = 11.4 g = 4.21:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

957 kcal

Tomato Avocado Carpaccio with Lime and Poppy Seed Dressing from the cookbook “Hier & jetzt vegan”
© Courtesy of Florian Bolk (LE SCHICKEN) für "Hier und jetzt vegan", Südwest-Verlag München

Tomato Avocado Carpaccio with Lime and Poppy Seed Dressing

Ø 4.3 of 3 ratings.
20min
Preparation Time
easy
This tomato avocado carpaccio is a wonderfully fresh appetizer or side dish. The lime and poppy seed dressing is what makes it really stand out. Water 81.0%  38
Macronutrient carbohydrates 37.7%
/09
Macronutrient proteins 8.83%
/53
Macronutrient fats 53.47%
  LA (5.3g) 5:1 (1.2g) 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) 5.26 g to essential alpha-linolenic acid (ALA) 1.15 g = 4.56:1.
Ratio Total omega-6 = 5.28 g to omega-3 fatty acids Total = 1.15 g = 4.58:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

393 kcal

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese” from “Everyday Raw Express,” page 51
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese”

Ø 4.0 of 1 rating.
20min
Preparation Time
   40min
Time required incl. waiting, preparation and cooking 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 Chioggia Beet Carpaccio is not only beautiful to look at, it is also a superb combination of citrus freshness and creamy “cheese.” Water 64.2%  36
Macronutrient carbohydrates 36.38%
/12
Macronutrient proteins 12.18%
/51
Macronutrient fats 51.44%
  LA (4g) 24:1 (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) 4.01 g to essential alpha-linolenic acid (ALA) 0.17 g = 24:1.
Ratio Total omega-6 = 4.01 g to omega-3 fatty acids Total = 0.17 g = 24:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

583 kcal

Tzatziki with Garlic Mustard from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 83
© Courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Tzatziki with Garlic Mustard

Ø 3.5 of 2 ratings.
15min
Preparation Time
   24h
Time required incl. waiting, preparation and cooking time
easy
Tzatziki with Garlic Mustard is an original vegan version of the traditional recipe. The fermented sauerkraut juice gives this dish a certain flair. Water 70.0%  18
Macronutrient carbohydrates 18.07%
/16
Macronutrient proteins 15.51%
/66
Macronutrient fats 66.42%
  LA (9g) !:0 (0g) 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) 8.96 g and almost no alpha-linolenic acid (ALA).

258 kcal

Beet. Grapefruit. Turmeric. Romaine. (Rote Bete. Grapefruit. Kurkuma. Römersalat.) from the cookbook “Plant Food,” page 149
© Courtesy of Stacey Cramp, Narayana Verlag GmbH / Unimedica Verlag

Beet. Grapefruit. Turmeric. Romaine.

Ø 4.5 of 2 ratings.
15min
Preparation Time
easy

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.


This drink is made from red beets, grapefruit, turmeric, and Romaine salad and is a nice combination of ingredients. It is excellent after a strenuous workout. Water 90.4%  85
Macronutrient carbohydrates 85.49%
/12
Macronutrient proteins 12.29%
/02
Macronutrient fats 2.22%
  LA (0.1g) 1:1 (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) 0.12 g to essential alpha-linolenic acid (ALA) 0.1 g = 1.17:1.
Ratio Total omega-6 = 0.12 g to omega-3 fatty acids Total = 0.1 g = 1.17:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

100 kcal