Browse through some of the best vegan lunch recipes online!
Brandi says, "This has been one of my favorite salads of the summer! It's amazing and perfect for the late summer and early fall when peppers are inexpensive and plentiful!" If collards aren't your thing try kale in this recipe too, both will be totally delicious!
Fresh spicy arugula and cucumber is dressed with a simple and elegant creamy avocado dressing flavored with tarragon, red pepper flakes and black pepper. Arugula is a wonderful green to incorporate into your diet. Not only is it packed with flavor it is also rich in the mineral sulfur which gives it that mustardy kick. Sulfur helps to maintain youthful skin with glowing elasticity!
Hydrating and nourishing your body has never tasted so sweet! These 2 smoothies are so quick to throw together and will leave you feeling refreshed and revitalized. Kristina recommends sticking a little umbrella in your glass, grabbing your favorite book, and soaking up all this yummy goodness while in the sunshine.
Dreena says, "When I concocted this entirely “raw” Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous – almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes."
This recipe makes the ultimate quick on the fly raw meal. Throw a fresh green salad onto your plate to accompany this noodle dish and you will be very happy and satisfied! Kelp noodles have a texture that can be a bit odd if you don't prepare them properly. If your kelp noodles are crunchy this is a good indication that they haven't soaked long enough in your sauce. You can also speed up the process a bit by pre-soaking them in an acid like lemon juice or vinegar, which will soften them right now! This recipe really has that spicy Thai flavor and the kelp noodles are the perfect raw substitute for white rice noodles.
These chickpea salad wraps are healthy and light and taste way better than tuna salad! They can be made either raw with sprouted chickpeas or you may choose to steam them for a brief moment for digestibility. For a raw wrap use a big, fresh leaf of collard greens or chard, or you can easily use a sprouted whole grain tortilla or sandwich bread. This recipe combines an array of great flavors with ingredients such as dijon mustard, parsley, tahini, red wine vinegar and capers, and also has great texture variation through soft chickpeas and crunchy diced celery, apple, and bell pepper. A dash of kelp powder is added to give it that "of the sea" flavor similar to a tuna salad without the fish!
A nutrient rich display of fresh kale, fennel, grated carrot, julienned apple, cranberries, and raisins dressed with a tangy/sweet creamy curry salad dressing complete with apple cider vinegar, a touch of maple syrup, garlic, ginger, dijon mustard and authentic curry powder. You wont want to skimp on this dressing, it is so delicious!
A simple, tangy salad of romaine, kale, and fresh onion topped with a light blueberry vinaigrette made from fresh berries, olive oil, coconut nectar, and apple cider vinegar. Try coconut vinegar too for a slightly more fruity alternative. The dried blueberries lend a wonderful sweetness and chewy texture that works just like raisins, only with more antioxidants and nutrition.
If you walk into someones garden this time of year you are likely to find zucchini in abundance! This is a unique and playful recipe by Lisa Viger for stuffed squash blossoms done in the raw. You can also find these beautiful seasonal flowers all over at most local farmers markets during the height of the summer squash season. They are delicate so pick or purchase right before you intend to make this recipe!
Nothing comforts the soul like a bowl of warm, nourishing soup. If you thought that adopting a raw food diet meant you'd never again be able to warm up with a bowl of soup you are mistaken! This recipe by Jennifer Cornbleet combines zucchini "soba" style noodles with spinach, delicate strips of carrot and crimini mushroom, and a light broth made with mellow white miso and a dash of tamari or shoyu. Finish the presentation with a sprinkle of sliced green onion and sip away! This recipe calls for boiled water, but you may also choose to heat the water up only slightly and let your veggies steep for a bit longer to become softened. Try adding a few different sea vegetables into your broth as well like strips of nori sheets or dulse. You could also choose to add a bit of tahini to your broth if you desire something a bit more filling.
California rolls are always a great option when you're craving something light, fresh, and savory! It takes a bit of practice getting your rolling technique down but once you do you'll be making sushi like a master! Follow the instructions below from Jennifer Cornbleet to create the perfect raw vegan sushi roll complete with lots of sprouts, avocado, and thinly sliced vegetables. This recipe doesn't call for any rice or sticky spread, instead it relies on a small amount of mellow white miso for added flavor and to help the nori bind together to form a roll. Taste the freshness!
A creamy base of fresh almond milk and softened cauliflower blends flawlessly to create this delicious savory puree by Nadia Petrova. This delicately flavored soup is a gorgeous cream colored hue, and includes spices of rosemary, nutmeg and pepper as well as a dash of coconut oil and fresh arugula to garnish. Place your soup in the dehydrator to warm slightly or just enjoy chilled with a green salad and some raw crackers on the side.
A refreshing and creative pasta dish made with grated Jerusalem artichokes and a light, flavorful green sauce of invigorating herbs, greens, and a splash of cold pressed olive oil. If you are bored by the typical pasta marinara give this recipe a try for a little variation! Jerusalem artichokes are also known as earth apples, and they can be found with the root vegetables on the produce display. They are crunchy, slightly sweet, and have a delightfully nutty flavor. High in magnesium, potassium, iron, and a healthy fiber called inulin that acts as a prebiotic, these little root vegetables are full of health benefits!
Succulent diced figs and apricots combine with spicy sweet red onion, creamy bold flavored pine nuts and a tangy mustard vinaigrette to create this fresh summer salad that can be served up on a bed of crispy, juicy romaine hearts! This salad is rich in fiber, calcium, and the detoxifying and beautifying mineral sulphur. You may even choose to include some fresh herbs such as basil or cilantro in the mix!
Planning to have a picnic today? Whip up this recipe by Sarahfae of Addicted to Veggies for a raw vegan version of a cold pasta salad using cauliflower as the base. The dressing is a savory and tangy blend of raw cashews, onion powder, garlic granules, lemon juice, salt, pepper, and a little nutritional yeast for an added cheesy flavor. This dressing can be kept in the fridge for up to a week, and kids will love it too especially with carrot and celery sticks or sliced cucumber.
Lasagna is one of those foods that is actually 10X better raw than cooked! This is because you still get that lovely blend of rich sauces and savory spices combined with a soft noodle texture but everything tastes so much fresher, richer, and more vibrant! The fresh herbs explode on the palette, and even after eating a nice sized helping you wont feel weighed down and sluggish. In this recipe by Tess Masters thinly sliced zucchini noodle "sheets" synergize with a dense layer of flavorful sun dried tomato and herb sauce, potent basil macadamia nut pesto and a spicy, cilantro infused raw vegan ricotta cheese. You wont turn down seconds with this recipe!
Who doesn't love a good collard wrap, especially when it's filled with a mouth-watering, deliciously savory, perfectly salted and spiced mock seafood pate! Fill up on these yummy raw vegetarian wraps by Deborah Marsh! If you are a tuna salad person this is the perfect recipe for you. No fish, no dairy, no harmful ingredients just raw organic, nuts, seeds, veggies, and seasonings! This recipe makes a very easy lunch or dinner, and any leftover pate can be saved for a salad topping later in the week.
Headed on a long drive or camping trip this summer? If so be sure to make up a batch of these crackers to take along with you, we're sure you will be thankful you did! This recipe combines the perfect levels of savory and sweet, and each cracker has a delightful crunch from soaked and dehydrated flax seeds and raw pumpkin seeds. Rich in omega 3 fatty acids, protein, and zinc, you'll be nourished AND satisfied even if you're out in the middle of nowhere.
A delicious blend of soft and tender marinated mushrooms and finely diced onion with a creamy yogurt style dressing. Sarahfae proclaims that this is one of her all time favorite recipes! Traditionally this Persian salad (also known as Borani Garch) combines vegetables sauteed with butter, but here Sarahfae utilizes her marinating, softening, and warming technique to give the mushrooms and onions a texture, feel, and taste similar to in the traditional recipe. Eat this salad in romaine leaves, in a chard wrap, on seed crackers, or simply with fresh slices of cucumber.
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!