Search vegan recipes

Showing 111-120 of 199 items.

easy

Spelt Bread from the cookbook “Lupine-Power” by Elisa Epping, p. 33

198 kcal
Water 50%
70
Macronutrient carbohydrates 70.21%
/24
Macronutrient proteins 24.25%
/06
Macronutrient fats 5.54%

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) 0.11 g

This bread made with spelt and lupine flour is both easy to prepare and delicious. You can vary the flavor by using your favorite plant-based milk.

Mushroom Burger with Lupine Flour and Grits

easy

Mushroom Burgers from the cookbook “Lupinen-Power” by Elisa Epping, p. 56

161 kcal
Water 83%
52
Macronutrient carbohydrates 51.75%
/40
Macronutrient proteins 40.11%
/08
Macronutrient fats 8.14%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.89 g
Ω-3 (ALA) 0.16 g

This mushroom burger with lupine flour and grits is a protein powerhouse and amazingly low in fat. Please note that the recipe is only for the patties.

Creamy Squash and Apple Soup with Nutmeg and Cinnamon

easy

Creamy Squash and Apple Soup prepared using the recipe in “Vegan for Her,” pp. 269–70

108 kcal
Water 94%
78
Macronutrient carbohydrates 77.51%
/12
Macronutrient proteins 12.44%
/10
Macronutrient fats 10.06%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.48 g
Ω-3 (ALA) 0.12 g

This creamy squash and apple soup is especially nice during the colder time of year. The apple and cinnamon give the soup a taste of Christmas.

Aubergine Mousse with Tahini, Parsley, and Pomegranate

easy

Aubergine Mousse with Tahini from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 89

124 kcal
Water 87%
66
Macronutrient carbohydrates 65.6%
/14
Macronutrient proteins 13.79%
/21
Macronutrient fats 20.61%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 1.8 g
Ω-3 (ALA) 0.07 g

Aubergine Mousse with Tahini, Parsley, and Pomegranate goes well with Lebanese bread and meze, which are appetizers often served with an apperitif.

Orange and Coriander Relish with Lime and Pomegranate Seeds

easy

Orange and Coriander Relish from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 145

62 kcal
Water 86%
89
Macronutrient carbohydrates 88.89%
/09
Macronutrient proteins 8.8%
/02
Macronutrient fats 2.3%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.04 g
Ω-3 (ALA) 0.01 g

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.

Nutty Quinoa and Cherry Salad with Pecans and Lemon Juice

easy

Nutty Quinoa and Cherry Salad prepared using the recipe in “Vegan for Her”, pp. 255–56

170 kcal
Water 75%
70
Macronutrient carbohydrates 70.19%
/10
Macronutrient proteins 10.08%
/20
Macronutrient fats 19.73%

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) 0.16 g

Cherries and freshly squeezed lemon juice give this quinoa salad a light, fruity taste. You can vary the flavor by adding mint, cilantro, or chili peppers.

Homemade Yolos (Caramel Pralines) with Medjool Dates

easy

Homemade Yolos from the cookbook “The Oh She Glows Cookbook: Over 100 Vegan Recipes … ,” p. 262

229 kcal
Water 14%
71
Macronutrient carbohydrates 70.7%
/07
Macronutrient proteins 7.26%
/22
Macronutrient fats 22.05%

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) 0.01 g

These yolos (caramel pralines) with medjool dates taste so amazingly creamy and caramel-like, even without sugar, that you’ll just have to try them.

Broad Bean Stew with Dill Sauce and Turmeric

easy

Broad Bean Stew with Dill Sauce from the cookbook “Vegan Recipes from the Middle East”, page 33.

567 kcal
Water 66%
67
Macronutrient carbohydrates 67.17%
/26
Macronutrient proteins 25.96%
/07
Macronutrient fats 6.86%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.1 g
Ω-3 (ALA) 0.71 g

This broad bean stew gets its typical oriental flavor from the combination of fresh dill, garlic, turmeric, and lemon juice.

Pumpkin and Oat Bites with Cranberries and Dates

easy

Pumpkin and Oat Bites from “Gesund Backen mit Veganpassion” by Stina Spiegelberg, p. 138

221 kcal
Water 47%
79
Macronutrient carbohydrates 78.76%
/10
Macronutrient proteins 10.13%
/11
Macronutrient fats 11.11%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.1 g
Ω-3 (ALA) 0.43 g

These delicious pumpkin and oat bites with cranberries and dates are an easy-to-prepare dessert that are also nice as a snack.

Mango “Mozzarella” Tartare with Avocado and Cherry Tomatoes

easy

Mango “Mozzarella” Tatare from the cookbook “Tierschutz geniessen,” p. 40

419 kcal
Water 79%
48
Macronutrient carbohydrates 48.41%
/12
Macronutrient proteins 11.56%
/40
Macronutrient fats 40.03%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 5.0 g
Ω-3 (ALA) 2.0 g

This fruity mango “mozzarella” tartare with avocado, cherry tomatoes, and pine nuts is a tasty and aesthetic dish to impress your guests with.