Browse through some of the best vegan lunch recipes online!
Quick, easy, gourmet raw food! This recipe by Lisa Viger will satisfy those cravings for saucy, spicy, smokey bbq food without the carcinogenic ingredients! Instead you will be nourishing your body with fresh fruits and vegetables. The sauce is made with sun dried tomatoes, dates, olive oil, garlic, spicy mustard and more! It is thick, hearty and the perfect topping for the fresh zucchini noodles, thinly sliced rings of onion, pineapple chunks, and sliced mushrooms. Yumyum!
If you're a fan of collard wraps why not try using chard instead for a little variation! The unique pillowy texture of chard will create a sandwich "pocket" instead of a burrito style wrap. These are so fun to eat and super quick to prepare! Try out this recipe for an easy snack, or make up a big batch for an entire meal. Doing green wraps and sandwiches is an awesome way to get'cha greens in when the usual salad just isn't going to cut it.
Creamy, slightly spicy, light in the tummy and totally yummy, there's a reason why avocado soups are a favorite amongst raw foodies! Rich in essential fatty acids from avocado, olive oil, and pepitas, this recipe is also high in zinc and vitamin E which are amazing nutrients for the skin! Lisa Viger notes the price of the ingredients she uses, proving that raw food can be as affordable as it is nutritious and fun to make! Add in a little lemon or lime juice if you want a slightly more tangy version. Play around with your seasonings to create endless variations!
Are you a hummus fan but don't do so well with legumes? While chickpeas make an awesome base for hummus they are not completely necessary if you have some fresh raw zucchini on hand! Hummus is such a mainstay in a healthy kitchen. It makes the perfect easy dip for crudités and crackers and even a healthy spread on sandwiches to replace things like mayonnaise. On a bed of mixed greens with tomato, cucumber, and olives it is simply divine! While zucchini replaces garbanzo beans, rich sesame tahini and cold pressed olive oil bring forth the richness and creaminess inherent to a hummus recipe well done. Lemon juice, salt and cumin spice help round out the flavor.
Follow Sarafae's steps to create a marinated, tender and softened raw broccoli dish with a creamy, tangy mustard sauce. Broccoli is loaded with valuable nutrients such as vitamin C, Vitamin K, zinc, selenium, and a compound called glucoraphanin which our bodies turn into sulforaphane. This compound acts as an antioxidant and is an especially powerful skin cell protector. Broccoli can be a bit of a challenge to eat raw as it is fibrous and for some hard to digest properly. Marinating and softening your broccoli first will enable you to enjoy it raw with all its incredible nutrition in tact!
An ultra fresh flavor jammin recipe that is both easy to make and fun to eat. No fork necessary, just load up your lettuce leaves with the chili macadamia and veggie fillings, scoop up with your hands and munch away! Some tips from recipe creator Sheleana of Young and Raw on how to enjoy this super yummy raw food meal! "This macadamia filling is super rich and full of flavour, so you only need a small amount. Start with 1 tbsp and 1/4 – 1/2 an avocado if you’re keeping your fat low. For 1 head of romaine lettuce, tons of sliced veggies I used 1 small avocado and 1 tbsp of the filling when I used the left overs to make a salad at dinner time."
This is an incredibly useful recipe to have around! When the craving for cheese hits, grab some of your pre-made raw vegan cheeze from the fridge and combine with cucumber slices and sun dried tomatoes, flax crackers, fruit, crumble on a salad or in soup, or eat with dried apricots and figs. This recipe by Sarafae is 100% dairy free, made with only macadamia nuts, lemon juice, apple cider vinegar, nutritional yeast, salt and seasonings. Cheese addicts have no fear, a raw vegan alternative is here!
Finely shredded parsnip rice combines with the fresh flavor of basil and green peas in this lovely and light yet filling dinner entree by Gena Hemshaw. She has kept the amount of oil to a minimum, only using 1 tbs to lightly drizzle over the salad, and the dressing is simply a spritz of fresh lemon juice. Hemp seeds add a wonderful nutty flavor and tons of health promoting essential fats and amino acids as well as a host of many wonderful minerals. Delicately seasoned with a pinch of sea salt and black pepper, this is the perfect accompaniment to a light dinner tonight!
Elegant in it's simplicity, this is a raw vegan take on a classic Italian salad from the beautiful island of Capri! Traditionally this salad calls for mozzarella cheese, but there is no need when you have perfectly ripe, creamy avocado. Tomato season is right around the corner (we've been waiting patiently!) and what better way to celebrate those delicious juicy red fruits than paired with basil, avocado, and a drizzle of olive oil and balsamic in a simple caprese salad!
This recipe is incredibly easy, affordable, AND tasty! It makes the perfect base for an open raw vegan sandwich when you want something a little softer than a cracker but not too dense and complicated with the ingredients. This is Sarahfae's simple "no frills" recipe that can be adapted to suit your tastes. Make it savory, sweet, or even spicy!
This salad has a delightful crunch and kick from fresh purple cabbage and onion paired with sweet succulent pears, and crisp juicy celery. The dressing is easy to put together and doesn't even require a blender, just a jar for shake-shaking! It is a deliciously rich and tangy blend of extra virgin olive oil, apple cider vinegar, spices such as lemon pepper, mustard and tarragon, and a bit of date paste to sweeten. Top this recipe with a mixture of crumbled walnuts, nutritional yeast, onion powder and salt and pepper for an added cheesy flavor and additional B vitamins and omega fats.
Every epic raw food recipe begins with a solid base. This recipe for sour cream by Sarahfae is just the base that many wonderful dips and sauces need! Of course it can also be used on it's own as a simple sour cream on perhaps a raw cabbage leaf taco or other delicious mexican foods inspired dishes. You'll see many of Sarahfae's recipe's call for her AtV Sour Cream so it's important to know exactly how to prepare it! It will keep for up to 3 weeks in the fridge as long as it's in an airtight container, or can also be stored in the freezer for up to 3 months. Have some handy at all times!
Marinara sauce must be thick, flavorful, tangy, slightly sweet and packed with fresh herbs in order to really hit the spot. This recipe from Sarahfae of Addicted to Veggies is destined to became a staple in your kitchen. This recipe calls for dry sun dried tomatoes, but you can also use oil packed and if you do Sarahfae recommends rinsing them well before hand. You can also try adding some ground crimini mushroom into the sauce for a "meatier" version. Use this delicious lycopene rich sauce on top of spiralized veggies or kelp noodles for a spaghetti meal to live for!
Did you know that you can use your yummy dressings and sauces to create flavorful soups? All you need is a veggie base of your choice (like peas!) a creamy nut based dressing, some additional herbs, spices and salt, and water to blend. This recipe utilizes a creamy miso garlic sauce that can also be found here on Raw Food Recipes. Make this soup today and be uplifted and nourished by its vibrant green aura and fresh, wholesome flavor!
The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae's Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!
Raw Chef extraordinaire Sarahfae of Addicted to Veggies recommends this savory tart recipe if you are looking for something new and fun to share with your friends at a summer barbecue or picnic! Even the fussiest eaters will like this recipe, and you don't have to be down with raw foods to thoroughly enjoy the delicious flavors of this recipe's buttery flax crust, creamy carrot-top pesto, soft and richly flavorful caramelized onions, tender wilted zucchini, and fresh spinach and tomatoes!
How do you turn crunchy kelp noodles into soft, chewy, pasta-like goodness? In this recipe for raw, vegan, gluten free pasta marinara chef Jason Wrobel shares with us his tip for getting those kelp noodles to give us the consistency we're looking for in a pasta dish. The softened kelp noodles are combined with a hearty and fresh flavored raw marinara complete with sun dried tomatoes, fresh romas or heirlooms, basil, garlic, oregano, and a pinch of hot pepper flakes to turn up the heat just a bit and stimulate those digestive juices. This is a great savory raw food recipe to make for those interested in raw food cuisine but aren't yet convinced this way of eating can be fun and interesting!
Thanks to Sarah Britton, we now have instructions for how to turn chlorella into a delicious creamy sweet drizzly sauce that can be added to desserts and breakfasts! Chlorella is a single celled blue green algae that is incredibly rich in all nutrients needed by the human body. It is nearly 60% protein by weight and contains high levels of beta carotene, iron, b vitamins, trace minerals and chlorophyll! It offers antioxidant capabilities, helps bind and remove heavy metals from the body, and can help elevate pH to a more alkaline level. We find that honey works best for this recipe but feel free to use your liquid raw sweetener of choice.
A lively broccoli hemp slaw from Gena Hemshaw with a hefty dose of omega fatty acids from hemp seeds and sasha inchi oil! The dressing is an easy and delectable sweet mustard vinaigrette containing apple cider vinegar, maple syrup, Braggs or tamari, a spoonful of stoneground mustard and dash of curry. If sasha inchi oil is unavailable to you try hemp seed, flax, avocado, olive, or a combination for a wide array of essential fatty acids. Using a food processor to break down the broccoli and cauliflower into smaller pieces is a great trick and makes eating these healthy and hearty vegetables so enjoyable!
What can you do to make your carrot ginger soup a little more interesting? Try blending in a bit of fresh orange juice and a spoonful of raw nut butter! Raw Loulou recommends making this soup extra delicious by using raw cashew butter but almond would also be divine! Carrot and ginger is a classic combination and the addition of orange juice gives this soup an extra little kick that's perfect for spring. Get an abundance of vitamin C, beta carotene, and fresh flavor with this perfectly simple soup recipe.