Search vegan recipes

Showing 61-70 of 199 items.

easy

30-Minute Rice Dosas from the cookbook “Vegan Richa’s Indian Cuisine” by Richa Hingle, p. 247

208 kcal
Water 64%
85
Macronutrient carbohydrates 84.98%
/11
Macronutrient proteins 10.87%
/04
Macronutrient fats 4.15%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.62 g
Ω-3 (ALA) 0.04 g

This quick version of dosa crepes calls for oat flour and rice flour. You can serve the crepes with coconut chutney or a potato side dish.

Apple Lentil Dal with Turmeric and Cumin

easy

Apple Lentil Dal (Apfel-Linsen-Dal) from the cookbook “Familien mit Pflanzenpower” (Families with plant power), p. 163

164 kcal
Water 86%
74
Macronutrient carbohydrates 74.42%
/24
Macronutrient proteins 23.65%
/02
Macronutrient fats 1.93%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.20 g
Ω-3 (ALA) 0.07 g

This lentil dal, which contains apples, turmeric, and cumin, has a thick, creamy consistency and a surprisingly savory, complex flavor.

Sniffle Soup — with Lentils, Celery, and Rosemary

easy

“Sniffle Soup” (Schnupfen Adieu!-Suppe) from the cookbook “Plant-Powered Families” (Familien mit Pflanzenpower) by Dreena Burton, p. 123

344 kcal
Water 83%
73
Macronutrient carbohydrates 73.32%
/24
Macronutrient proteins 24.19%
/02
Macronutrient fats 2.49%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.82 g
Ω-3 (ALA) 0.21 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.

Brussels Sprouts with Chestnuts and Fennel Seed

easy

“Brussels Sprouts with Chestnuts” from “Regionale Winterküche- soja- und weizenfrei, vegan” (Regional winter cuisine, soy- and wheat-free) p. 73

335 kcal
Water 72%
72
Macronutrient carbohydrates 71.89%
/11
Macronutrient proteins 11.43%
/17
Macronutrient fats 16.69%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 4.5 g
Ω-3 (ALA) 1.1 g

With this delicious winter combination of brussels sprouts with chestnuts and fennel seed, you can impress your guests and serve a successful meal.

Apple Bread with Nuts and Cranberries

easy

“Apple Bread” (Apfelbrot) from “Regionale Winterküche- soja- und weizenfrei, vegan” (Regional winter cuisine) p. 121

357 kcal
Water 43%
76
Macronutrient carbohydrates 75.93%
/09
Macronutrient proteins 9.24%
/15
Macronutrient fats 14.83%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 3.8 g
Ω-3 (ALA) 0.59 g

This delicious, moist apple bread with almonds, nuts, cranberries, apple juice, and apricots can be served either for breakfast, with tea, or as a snack.

Cress Soup with Potatoes and Garden Cress

easy

Cress Soup (Kressesüppchen) from the cookbook “Vegan regional saisonal” by Lisa Pfleger.

208 kcal
Water 91%
83
Macronutrient carbohydrates 82.79%
/12
Macronutrient proteins 11.71%
/06
Macronutrient 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

medium

Okara Radish Stir-Fry (Okara-Radieschen-Pfanne) from the cookbook "Vegan regional saisonal" by Lisa Pfleger, p. 43

294 kcal
Water 87%
69
Macronutrient carbohydrates 69.35%
/15
Macronutrient proteins 15.16%
/15
Macronutrient 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.

Green Soup with Coconut Water

easy

114 kcal
Water 91%
53
Macronutrient carbohydrates 53.45%
/11
Macronutrient proteins 11.22%
/35
Macronutrient fats 35.33%

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) 0.06 g

Green Soup with Coconut Water has a touch of exotic. It works wonderfully as a basic recipe. The raw fruits and vegetables give the soup a fresh taste.

Zucchini Pasta with Vegetarian Quinoa Meatballs

medium

313 kcal
Water 74%
74
Macronutrient carbohydrates 73.63%
/17
Macronutrient proteins 17.36%
/09
Macronutrient fats 9.01%

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) 0.17 g

This zucchini pasta with cooked quinoa “meatballs” and raw zucchini noodles and marinara sauce is just like a traditional Italian home-style dish.

Greek Kale Salad with Chickpeas and Olives

easy

Greek Kale Salad from the cookbook “Minimalist Baker's Everyday Cooking” by Dana Shultz, p. 96

250 kcal
Water 80%
48
Macronutrient carbohydrates 48.1%
/18
Macronutrient proteins 18.33%
/34
Macronutrient fats 33.57%

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) 0.26 g

This Greek kale salad with chickpeas and olives is served with a delicious herb dressing and works well either as a light main dish or a tasty side.