Browse through some of the best vegan dinner recipes created by some of the top chefs in the field.
Add a little kick (and some extra lycopene) to your sauces, soups, salad dressings, dips, stews, casseroles, etc. etc. with this homemade, old fashioned, RAW version of a classic tomato paste. Joelle Amiot of jarOhoney has created an amazing and very simple alternative to canned tomato paste which often contains preservatives, refined sugars, and traces of aluminum. Fresh is always best and this recipe is just that, and it's FULL of nutrition and flavor too!
A vibrant, flavor packed, nutrient dense RAW rendition of a family favorite: layered lasagna! This version by Summer Sanders of Radiantly Raw Lifestyles comes complete with thinly sliced zucchini noodles, juicy heirloom tomatoes, tasty cashew/mac nut ricotta, and a lovely pistachio basil pesto. You will not miss the gluten or the dairy when you take a bite of this delicious masterpiece!
Love raw pasta and looking for another variation to the usual zucchini noodle? Then try celeriac! Celeriac, also known as celery root, is an amazing, mildly flavored, slightly starchy yet tender root vegetable that holds up amazingly well in raw pasta dishes like this delicious one by Chris Anca of Tales of a Kitchen. Its pleasant flavor is reminiscent of both celery and parsley, with a subtle sweetness. It is a great source of Vitamin K, Vitamin C, and minerals such as phosphorus, iron, copper, calcium and magnesium.
This recipe combines spiralized celeriac with a sweet and tangy, mustardy apple based sauce. It is light, full of flavor, seasonally appropriate and SO tasty! Top with a sprinkling of raw pumpkin seeds and enjoy!
These delicious falafel balls by Marquis Matson of Real Raw Kitchen are packed full of flavor, offer a hearty, filling texture, and make a wonderful addition to a green salad loaded with fresh greens, sprouts, sea vegetables, cucumbers, bell peppers, tomatoes, and a creamy tahini or hummus style dressing. Oh, and they're super simple to make too! If you don't have a dehydrator try using the lowest setting on your oven with the door left slightly ajar and cut down your drying time. Enjoy!
"A raw enchilada, how is it even possible?" you may be wondering...
While this recipe isn't going to imitate a hot dish of cheese and sauce laden corn tortilla-based enchiladas it IS going to blow your mind by how delicious it is! Yes it is raw, so the textures will vary from a cooked enchilada, but you will get that irresistible combination of Mexican-esque flavors within the fresh salsa, cheesy cashew sauce, walnut and pumpkin seed nut meat and fresh veggie and flax based tortillas. When everything is combined your mind and taste buds will be blown away. Enjoy this truly gourmet (yet surprisingly simple) savory recipe by Emily Von Euw of This Rawsome Vegan Life!
Crunchy carrot noodles by Chris Anca of Tales of a Kitchen dressed with an ultra creamy, zesty, tahini-based garlic sauce made with fresh lemon, tamari, grated ginger and garlic. Make sure you have a jar of Dastony's raw tahini handy in the cupboard, you'll be able to create delicious sauces and dressings like this one quickly and easily that way. This noodle dish tastes great topped with chopped parsley or cilantro, sesame seeds, pine nuts, hemp nuts, walnuts or anything else you fancy!
A quick, nutritious, and super flavorful raw dip or topping by Erin Bosdet of Simply Dish made with fresh parsley, lemon juice, garlic, avocado and sunflower seeds! If you love avocado but want an alternative to the usual guacamole (or love pesto and want something a little lighter) this is a perfect recipe for you. Serve with fresh cucumber slices, or stuff some in a red bell pepper and top with sprouts, a sprinkling of hemp seeds, dulse flakes, and maybe a dash of black pepper or a splash of coconut aminos. Enjoy!
Don't eat eggs or tofu but love a good veggie scramble once in a while? Then you must try this delicious raw, vegan dish by Fee O. of Raw Fit and Happy made with fresh vegetables and a base of protein-rich seasoned raw almonds and sunflower seeds. The consistency of everything combined is creamy and rich and completely satisfying. A great low-sugar breakfast alternative to fruit based dishes on a raw path. Serve it on a bed of greens and top with a sprinkling of dulse flakes.
A deliciously creamy, oil-free, vegan Thai sauce made from avocado, tomato, jalapeno, onion, lime, ginger and cilantro dresses ribbons of fresh zucchini, shredded lettuce, crunchy veggies and cubes of juicy jicama. You will love this ultra fresh, flavorful, RAW Thai pasta dish by Priscilla Soler of Gastrawnomica! Serve it for dinner or lunch today, you will be happy that you did!
A delicious and versatile creamy basil cashew sauce by Brandi of The Vegan 8 spiked with a flavorful dose of garlic and onion powder, ground black pepper, nutritional yeast and a splash of lime. Blend your ingredients until smooth and then get creative! It tastes amazing paired with fresh kale and veggies as an alternative to salad dressing, or use it as a delicious sauce for spiralized root vegetable pasta, or as a yummy dip for celery, carrot, cucumber or bell pepper crudite. An absolutely simple and tasty way to add a little sauciness and pizazz to any vegetable dish!
If you love the spicy, peppery flavor and hearty texture of chili you will love this recipe by Marquis Matson of Real Raw Kitchen. Her recipe is completely raw, legume AND nut free, and even contains a few yummy surprises such as dried goldenberries. The blend of chipotle, smoked sea salt, cumin, onion, and garlic really gives it that classic chili flavor while fresh mushroom, bell pepper, and tomatoes add body. Warm it up for a bit in your dehydrator or a low temperature setting in your oven, and if you want an even more filling version add more avocado or some soaked and diced almonds. Enjoy!
Tis the season for SOUP! Delicious bowls of hearty, comforting, belly warming soup. And if you're a raw foodist don't think you're exempt from this nourishing experience. Raw soups can be adapted to hit the spot during any season - even the colder months! Try this recipe by Kibby of Kibby's Blended Life for a creamy and filling blended cauliflower and zucchini soup made complete with a side of cheesy crackers (recipe also included!). Bon Appetit and stay warm out there!
Any mushroom lovers in the house? These creative, savory, juicy mushroom "burgers" by Emily Von Euw of This Rawsome Vegan Life are just too intriguing to pass by. At first glance your reaction will go one of two ways: you'll either think it looks amazingly delicious or odd and maybe a bit scary - as even the chef admits on her blog. Regardless of your reaction we encourage you to try this one out! Especially if you love marinated shrooms. It reaches a level of deliciousness that not many raw recipes are able to achieve. And it's super easy to make as well. Enjoy!
There is something absolutely mouth-watering about the combination of flavor, spice, and textures found within traditional Indian food. However, most Indian-inspired recipes are pretty heavily cooked and often contain a lot of dairy! If you're a fan of both Indian food AND raw food you'll absolutely love this recipe by Joelle of jarOhoney! You can enjoy the delicious blend of flavors and spices synonymous with this style of cuisine all the while maintaining a raw, vegan path. Cashew cream cheese infused with curry spice, pink salt, currants and green onions is encrusted in raw "dry roasted" peanuts, layered with a spicy Bengali chutney, and served with fresh cucumber rounds, bell pepper strips or carrots. Delicious!
Is your body craving a serious dose of minerals? This ultra healthy cucumber and seaweed salad by Kibby of Kibby's Blended Life will give you the nourishing mineral fix you desire! Arame, a highly nutritious and mild flavored seaweed, is rich in fiber, calcium, iron, iodine, magnesium and Vitamin A, and has a delightfully tender texture once soaked. Enjoy!
Learn to make a delicious cheese spread that can replace goat cheese in your vegan recipes! This recipe by Lauren Felts of The Holy Kale utilizes fresh macadamia nuts, and is cultured with dairy-free probiotics. Coated in a layer of fresh tarragon, this "goat cheese" is super delicious spread thick on raw flax crackers, sprouted bread, or in raw wraps with fresh tomato, greens, and sprouts. Try also incorporating it into a salad!
Long gone are the days when biting into a veggie burger meant having to endure something flavorless with the consistency of sponge. There are SO many delightful vegetable based burgers out there, however, THIS one by Emily Von Euw of This Rawsome Vegan Life happens to be one of our favorites. It is super easy to make and absolutely bursts with fresh and vibrant flavor! You can make a whole assortment of fun condiments to go with it as well (see recipe below for ideas). If you don't own a dehydrator yet simply use your oven with the door slightly ajar on the lowest setting and decrease your drying time.
We all know how important it is to eat plenty of greens - a good dressing will make you look forward to your daily salads! This recipe by Marquis Matson of Real Raw Kitchen calls for but a few simple ingredients: raw tahini, high quality turmeric, miso paste, and water. With just a simple whiz in the blender or food processor you will have a highly delicious and healthy dressing you will feel awesome about smothering your greens in. It also makes a great dip for veggies or wraps. Enjoy!
For this recipe by Emily Von Euw of This Rawsome Vegan Life it's all about the creamy garlic infused cashew butter sauce - it's absolutely delicious and surpasses any dairy based version! You can use the vegetables of your fancy for this particular recipe. Zucchini works, as does parsnip, sweet potato or carrot like in the photograph. For this recipe you'll need one of our most beloved kitchen appliances: the spirooli spiral slicer. Enjoy!
Succulent slices of juicy cucumber topped with a simple and flavorful almond pate made with parsley, basil, garlic, lemon and a touch of apple cider vinegar. This recipe by The Raw Food Sisters makes a great afternoon snack to take the edge off any pre-dinner hunger, or serve it as an appetizer!