Browse through some of the best vegan lunch recipes online!
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!
Gone are the days when enjoying a tasty salad dressing also means enjoying loads of fat, salt, and processed ingredients. You will love this creamy rich caesar salad dressing by Young and Raw. It works very well as a dip for veggie crudités and of course as a healthy and vegan alternative to the traditional caesar dressing found in many restaurants and stores. Sheleana from Young and Raw states that, "A good caesar dressing should be creamy, tangy, and bold in flavour." and this particular dressing hits the mark on all 3 fronts. Don't be afraid to share this dressing with non-vegan friends, they will love it just the same.
This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comes to spaghetti, raw is always better!
This is a rawsome recipe from Elenor Earthsprout for a cleansing and nourishing Pad Thai that is light enough to be eaten all summer long even when the hot weather hits. This recipe uses fresh spiralized daikon radish combined with packaged kelp noodles for variation of texture. Daikon is used extensively in Asian cuisine but often gets overlooked in the West. It is juicier and milder in flavor to its red radish counterpart yet still contains valuable nutrients such as the mineral sulphur. The noodles are covered in a light sauce that combines the traditional Thai flavors of coconut, cilantro, spring onion, garlic and lime. Delish any day of the week!
Crispy sweet "baked" onions with a creamy, cheesy, sunflower seed sauce that mimics the flavor of cheddar? Yes, please! This is another incredibly creative recipe by Callie England that will satisfy those cravings for any snacky, cheesy, savory, oniony type foods. Callie tells us, "These crispy onions are a great addition to salads and soups. Plus, they will store beautifully in the freezer, so make extra and you’ll have them for quite some time." They are crunchy, light, and oh so yummy!
A creamy, refreshing, paprika laced red bell pepper bisque topped with a delicious vibrant green pistachio parsley pistou (pine-nut-less pesto) which gives the smoothness of the soup a nice amount of nutty texture. Enjoy as the centerpiece of your meal or as an appetizer for lunch or dinner
Ever bitten into a raw flax cracker only to be disenchanted by bland, listless, and uninspired flavor? If so this recipe will restore your faith that raw crackers CAN be loaded with flavor and pizazz! Spicy bold flavors of cumin, garlic, onion, black pepper and a touch of basil combine with soaked walnuts, ground flax and fresh zucchini for a versatile recipe that can be either turned into flatbread or crispy crackers. This recipe was inspired and adapted from a recipe by Chef Matthew Kenney.
Crunchy dehydrated BBQ spiced cauliflower with a sweet and tangy honey mustard dipping sauce. This delectable recipe is the perfect appetizer or snack when you just need something salty and spicy to munch on. Perfect savory treat while watching a great movie with a friend or loved one! If you love dehydrated kale chips odds are you will love this recipe too!
A rich savory tart inspired by the flavors of Italy. Made with fresh vine ripened tomatoes and thinly sliced fennel soaked in a cold pressed olive oil marinade and dehydrated to perfection giving them a nearly cooked flavor and texture. This recipe requires some extra steps but will become the centerpiece of any dinner table with it's richness of flavor and bright red juicy tomatoes. A truly inspired gourmet raw food recipe to delight the senses and nourish the body!
This savory spinach and wild mushroom quiche is an amazing creation of Chef Russel James, the master of raw gourmet. It is richly dense with flavor, and is made completely free of dairy, eggs, or anything processed for that matter and actually tastes worlds better than anything cooked. Believe us! While this recipe does take a bit of time to prepare (the base crust should be made ahead of time) it is well worth the effort as the outcome will amaze you.
Crispy, succulent greens of romaine, watercress, celery and parsley combine eloquently with the sweet crunch of fresh apples and grapes and a healthy dose of omega 3 rich walnuts. This salad is then lightly dressed with a creamy cold pressed olive oil, cashew, and mustard vinaigrette. Vastly nutritious and an incredible marriage of flavors and textures this salad will definitely WOW you (as any recipe from Chef Russel James will!)!
When the weather starts to warm up nothing hits the spot for dinner like a fresh zucchini pasta with basil pine nut pesto. This recipe also has ground dehydrated pumpkin seeds on top for a parmesan cheese like effect. This recipe is full of flavor, phyto nutrients and brain and heart nourishing omega fatty acids. Pumpkin seeds are also an incredible source of zinc for healthy skin and a robust immune system!
Such a simple, light, fresh salad that would make a great accompaniment to a creamy raw avocado soup or even addition to a green leafy salad. Or of course just eaten on it's own as a side salad. It is a lovely combination of fresh flavors and is packed full of sprout life force and nutrition. Lentil sprouts in particular are very easy to digest and are rich in protein, iron, folate, potassium, and niacin making them a great addition to a vegetarian diet!