Browse through some of the best vegan dinner recipes created by some of the top chefs in the field.
Good ol' Beets. So readily available and oh so good for you! They are loaded with vitamins and minerals and help both build the blood and detoxify it! Enjoy this nutrient packed salad by Lisa Pitman of Vegan Culinary Crusade. It combines flavors that you will find very familiar if you've ever had traditional borscht soup. In this recipe you will enjoy celery root, carrot, green onions, beets (of course) and a creamy dressing made from soaked raw cashews, lemon, pepper and dried dill.
Tis the season to bust out that food processor and start whipping up some amazing salsa creations! Salsa is such a versatile recipe because it goes with so many different foods and makes most meals 10 x better! It always adds that fresh, vibrant pop of flavor and can be made sweet, savory, tangy, mild, or knock-your-socks-off spicy! This particular recipe by Amanda Maquire combines the traditional salsa ingredients of tomato, lime, salt, pepper and cilantro with diced avocado and sweet seasonal mango. It is mild and refreshing. Serve this salsa with homemade flax crackers or corn chips, or fill up tender baby romaine leaves and make your own easy raw tacos!
Ever questioned whether there's anything that can be done with brussel sprouts in their raw state? The answer is make this delicious shredded brussel sprout salad with a sweet and tangy olive oil, lemon and agave (or maple syrup) dressing and a sprinkling of sunflower seeds and raisins! Brussel sprouts are in the brassica family and are very rich in phytonutrients called glucosinolates. These are special compounds that have been shown to protect our cells from various mutations. All cruciferous vegetables have glucosinolates but brussel sprouts contain higher levels than even mustard greens, kale, broccoli, cabbage or cauliflower. We recommend eating these nutritional all-stars on a regular basis, starting of course with this amazing salad!
Avocado lime soup never fails to hit the spot, especially during the heat of summer. Cucumber and lime will keep you cool and refreshed while avocado bulks things up a bit and makes this recipe satisfying yet light. Seasoned and garnished simply with a dash of black pepper, sea salt, tomato and cilantro, this recipe is ridiculously easy to make. It will become a summer staple in your kitchen without a doubt.
Daikon, arugula, basil, carrots, cucumber, yellow squash, red bell pepper, green onion and zucchini oh my! This dish by Lisa Pitman of Vegan Culinary Crusade is definitely not short on the veggies. The carefully julienned and spiralized vegetables add a light, crunchy, and oh so fresh flavor. Combined with the chewy delicacy of the rice paper and rich creaminess of the cashew cheeze, this recipe really will make your taste buds feel like they're in paradise. Once you're done prepping your beautiful veggies, all that's left to do is roll them up inside rice paper, dip generously in your delicious raw tomato sauce and take a bite and enjoy!
Craving a delicious and comforting bowl of mashed potatoes but want to avoid the weighed down, carbo-loaded feeling? This recipe uses cauliflower instead of traditional potatoes and can be made either lightly cooked or raw depending on your preference. Garlic, onion and garam masala are added to the food processor to give the cauliflower spice and warmth. Serve with a dolup of warm chickpea miso and mushroom gravy for a unique treat. You will be amazed by how well cauliflower masks itself as potato in this recipe!
Try this raw tomato basil sunflower seed paté stuffed inside of cucumber boats, as a filling in sandwiches and wraps, or scooped up with raw crackers or sliced veggies. Sunflower seeds make a great base for a paté because they are very cost effective and loaded with healthy nutrients, most notably vitamin E. Vitamin E keeps our cell membranes protected, fights free radical damage, helps heal soft tissue, and aids in keeping our skin and hair healthy and radiant. Because the sunflower seeds in this recipe are soaked prior to processing, their enzymes and nutrients are even more bioavailable and the pate is lighter, has a higher water content, and is much easier on the digestive system.
This recipe is like a flower blossom in the Spring-time - bursting with life and freshness! Totally yummy as a dip, or it can also be used as a spread in a sandwich with maybe some toasted rye or ezekiel bread, avocado, sprouts, tomato, and fresh baby lettuces. Or nix the bread and use it as a spread in a collard wrap burrito style. Scoop it up with all kinds of spring-a-licious veggies such as asparagus, carrots, and radishes! The humble pea is actually highly nutritious with ample amounts of vitamin C, K, manganese and even a fair amount of protein. Who knew!
Ready to try something different tonight for dinner? If you have been in a food rut lately this amazing recipe from Heather Pace of Sweetly Raw will pull you out of it immediately. Enjoy a raw vegan Mexican flavored fajita recipe complete with marinated vegetables, lettuce wraps, yummy sour "cream", fresh salsa, guacamole, and cheddar "cheese" sauce! These fajitas are a joy to make when you're craving something a bit more elaborate and complex in flavor. Filling as they may be, they are still a light and refreshing meal.
This salad takes its inspiration from a well-known Lebanese dish and combines the ultra fresh tastes of cucumber, mint, and parsley with tomato, red and green onion, and red bell pepper. The dressing is a light olive oil and lemon juice fusion with a bit of crushed garlic and raw honey. Then to add a nice crunch and zing the salad is sprinkled with a sesame seed and sumac "za'atar". Sumac is actually an amazing spice that comes from a berry and is fantastic for digestion. It packs a zesty tart taste and is full of anthocyanins, which are antioxidants that can also be found in foods like blueberries, blackberries, grapes, and acai. Before gobbling up your salad add some olives, crumbled flax crackers, or turn it into a filling meal by adding fresh chickpeas or a nut based hummus, avocado slices, etc. This salad absolutely screams freshness and is packed with flavor.
Ever made raw tacos? No?! Well now is the time and THIS is the recipe to start you out on a raw Mexican food inspired path to heaven! This incredible recipe by Sarah Britton is definitely not short on the ingredients, but the end result is well worth the effort. The flavors of spicy walnut taco mix, fresh tomato salsa and tangy cashew sour cream create an absolute explosion of fresh vibrant flavors in your mouth. And not only that but you will feel refreshed and nourished after your meal. For the taco "shells" try using several varieties of cabbage such as green leaf, purple, or nappa cabbage which all work very well. This recipe puts greasy meat based Mexican food to shame. As long as you are using fresh seasonal produce and those delicious Mexican spices and herbs such as cumin, cilantro, garlic, paprika, and spicy peppers you will get that authentic flavor.
Ever made nut milk and wondered what to do with the leftover pulp? Wonder no more, just make an enticing batch of creamy, savory, healthy and filling raw hummus to add to your salads or scoop up with a flax cracker! For this recipe use whatever leftover nut milk pulp you have on hands, whether that's almond, pistachio, pecan, pumpkin seed, or sunflower seed. You can even use a combination. Give this recipe a taste test as you go along and make necessary adjustments with the spice, salt, tahini, and lemon as each nut and seed has a different flavor.
Sarah Britton was a bit skeptical to give a traditionally cooked recipe a raw makeover, but we're glad she decided to take the plunge because the outcome is absolutely delicious! Rich, creamy pine nut "cheese" in between thinly sliced light, crispy beet root. Finish the recipe off with a light drizzle of pesto oil, and serve them atop a bed of fresh micro greens or arugula. The meal is complete! You can use any variety of beets for this recipe, including striped, red, or yellow. Beets are highly detoxifying and are a great addition to your daily diet for gentle liver support.
This vegetable dish is heavy on the phytonutrients and antioxidant rich color pigment! Gena Hemshaw tells us that her diet is rich in fruits and vegetables from all colors of the rainbow, which is a very important aspect to a healthy balanced diet. Eating a variety of colors will also ensure that you are getting a variety of nutrients and antioxidants for cellular protection and repair. The brightly colored pigment of certain fruits and veggies is a smart signal from nature, attracting us to foods that are really good for our bodies. Eat a rainbow colored diet and you will be well nourished! The slaw sauce in this recipe is one of Gena's stand by favorites and makes a great staple salad dressing to have on hand.
Delicately sweet, juicy papaya, creamy cubes of avocado and crisp apples combine together with a very simple orange juice and curry marinade. This unique fruit salad can be enjoyed as an appetizer or as a side dish with your meal. With this recipe your body will enjoy plenty of vitamin C and A from the papaya, nourishing and grounding efa's, protein, and vitamin E from the avocado, and fiber rich pectin from the apple. The curry spice adds a nice warming tone to the flavor and works so nicely with the sweetness of the fruits.
What's not to love about Japanese Maki Rolls?! They are so delicious, and have the perfect balance of "light yet filling". Create these raw vegan maki rolls with your partner, a friend, or even your children. We love the pop of contrasting color from all of the fresh vegetables. In this recipe Jenné Claiborne uses bell pepper, purple cabbage, avocado, pickled ginger, red lentils and sprouted quinoa inside of her nori sheets. Sprouted quinoa is a great source of alkaline forming protein, is very easy to digest and assimilate, and still retains those life giving enzymes and phyto-nutrients that would otherwise be destroyed with cooking. Check out Jenné's other recipe how to for sprouting quinoa.
Jenné Claiborne was inspired to create this salad after having experienced something similar at the hands of Chef Mawule of Rawstar in Brooklyn, NY. There also happened to be an abundance of kale and peaches at her market and hence the creative culinary spark was ignited. In describing her peachy kale salad she says, "my version combines a southern staple with tart tamarind, and a pungent indian spice blend, garam masala, to create a delicious exotic dish. Make this salad a few hours before serving to allow the flavors to meld, and add more cayenne pepper if you like it hot like I do."
The Young and Raw say, "Pizza night is on with this recipe!" Raw pizza is always delicious but can often take some patience and a few more steps than one has time for. This recipe is actually very easy, and if you get the crust going in the dehydrator the night before, will take you about 10 minutes to prepare. Play around with your toppings. Here are some recommendations: black botija olives, fresh baby spinach, sprouts, cherry tomatoes (preferably garden fresh), hemp seeds, pine nuts or crushed macadamia nuts and thinly sliced onion and mushroom.
Achieving the perfect salad can take a bit of creative flare. The fantastic thing about salad creation is that no two salads ever need be exactly the same. There are a plethora of different ingredients to mix up flavor and texture, and we have more access these days to different fruits and vegetables than ever before. This recipe is the creation of Gena Hemshaw, and she got her inspiration from Aimee Follette’s Bella Divine salad at Sun In Boom. Gena combines fresh, finely minced kale and cabbage with cultured vegetables, a light tahini dressing, dulse seaweed, a dash of ginger and Braggs or shoyu, and of course every salads must have ingredient- avocado. With the mouth watering close up of creamy avocado slices it's hard to not want this salad immediately! Whip up a large batch for dinner tonight and eat the leftovers for lunch tomorrow after the dressing has marinated with the kale.
In need of a fresh and flavorful idea for dinner tonight? This salad combines simple wholesome ingredients to create the perfect Asian inspired side salad. The crunch of sesame gomasio combines with juicy fresh nutrient rich purple cabbage and sugar snap peas for an enlightening taste of Spring. The salad is then ever so lightly dressed with rice wine vinegar and a drizzle of high quality sesame oil. If you're wanting an even lower fat version Chef Gena Hemshaw tells us that the sesame oil can be left out. This recipe calls for light steaming of your snap peas, but they can also be consumed raw, it is up to you. What a healthy addition to a meal!