10 recipes for raw vegan cuisine

There are many solid reasons to transition to a diet that includes a variety of raw vegan meals if you already eat vegan food. Eating fruits and vegetables raw maximises their vitamin, mineral, protein, fat, and carbohydrate content because cooking them actually depletes them of some of their benefits.

So that you aren't forced to live off of salads for the rest of your life, these delectable dishes are raw, vegan, and contain things like spaghetti and brownies (even though these winter salads are uh-maze-ing). For dishes you'll want to add to your meal plan, keep reading.

1.) Vegan rainbow spring rolls

Ingredients

• 12 wrappers for spring rolls (we used Blue Dragon)
• 12 tiny bag of mint, plucked leaves
• 12 little bag of Thai basil, plucked leaves (optional)
• 4 spring onions should be split in half and then into strips.
• 1 courgette, peeled lengthwise, cut in half, and then thinly sliced (or use julienne peeler)
• 1 big carrot, split in half, then thinly sliced (or use julienne peeler)
• a half a mango, chopped into strips
• 1 red chilli, deseeded, and thinly sliced
• 50g chopped, salted peanuts (optional)
• dipping sweet chilli sauce

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Method

STEP 1

Before you begin constructing the rolls, have all of your ingredients ready and prepped. Spring roll wrappers should only be dipped into a shallow basin of water until they begin to soften; else, you risk having a gooey mess on your hands. On a cutting board, place the damp wrapper. Top with a few mint and basil leaves (if using), along with some spring onions, carrots, mango, chilli, and peanuts (if using).

STEP 2

Fold the wrapper toward the centre, starting with the edge closest to you, so that it covers half the filling. Next, rolling away from you, fold the wrapper over so that the entire filling is enclosed. Fold in both of the shorter ends. To create 12 spring rolls, repeat the process with the remaining wrappers and fillings. This dish may be prepared in the morning and stored in the refrigerator.

STEP 3

Cut the spring rolls in half, diagonally, to serve. Serve with a side of sweet chilli dipping sauce.

2.) Easy vegan Parmesan cheese

Ingredients

• 14 tsp. of garlic powder with 150g cashews
• Nutritional yeast, 4 tablespoons

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Method

STEP

In a small food processor, combine all the ingredients with 1 teaspoon of salt, and pulse several times to create a coarse powder. After transferring, seal the container tightly and keep it in the cabinet for up to a week.

3.) Turmeric smoothie bowl

Ingredients

• 2 teaspoons of pulverized turmeric or 10cm/4in of fresh turmeric
• 3 tablespoons coconut milk yogurt (we used Co Yo), or coconut milk in a can with the cream scraped off at the top
• Oats in 50g gluten-free
• 1-tablespoon cashew butter (or a handful of cashews)
• Peeled and roughly sliced 2 bananas
• 12 teaspoon ground cinnamon
• 1 tablespoon of chopped nuts or chia seeds, to serve

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Method

STEP

Grate the turmeric root after peeling it, if using. The components should be blended together in a blender with 600ml of water until smooth. Chia seeds or some chopped nuts should be sprinkled on before serving in a dish.

4.) Shaved fennel & rocket salad

Ingredients

• Fennel bulb, one
• Fennel seeds, 1/2 tsp (optional)
• 12 lemon juiced, 2 tablespoons of olive oil
• 50 g rocket

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Method

STEP 1

Take off the fennel bulb's fronds and set them aside. Use a sharp knife or, preferably, a mandoline to thinly slice the bulb after removing any stiff stalks. Put the fennel slices in a bowl and, using your hands, stir in the lemon juice, a generous amount of salt, and any fennel seeds you chose to use. At least 10 minutes should be spent standing at room temperature before covering and chilling for up to several hours.

Step 2

To serve, combine the pickled fennel with the olive oil, rocket, and any fennel fronds that were saved. Serve straight from the bowl or place a big heaping on plates.

5.) Vegan cream cheese

Ingredients

• Cashews, 250g
• 2 tablespoons nutritional yeast liquid 1 lemon and a few chopped chives (optional)

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Method

STEP 1

Fill a big bowl with water, then add the cashews. Put a cloth over the bowl and let it soak for at least four hours or overnight.

STEP 2

After draining and rinsing the cashews, add them along with the nutritional yeast, lemon juice, 1/2 tsp salt, and 1 tbsp water to a food processor. For about 5 minutes, blend until extremely smooth. You might have to pause and use a spatula to scrape the sides down.

STEP 3

Place the cashew cheese in a plate or bowl and, if using, toss with the chives. To slightly firm up, cover and set in the refrigerator for one hour. The cheese can last up to 3 to 4 days in the refrigerator.

6:) Vegan key lime pie

Ingredients

• zest 1 lime plus a few thin slices to decorate (optional)
• For the crust
• 225g pitted dates soaked for 4-6 hrs if too dry
• 100g walnuts
• 45g desiccated coconut
• 30g cacao powder (see tip)
• 1 tsp salt (Tanya uses Himalayan salt)
• For the filling
• 200g cashew nuts soaked for 4-6 hrs
• 240ml lime juice (juice of about 8 limes)
• 1 ½ ripe avocados
• ½ ripe mango
• 210g coconut oil melted
• 110g agave nectar

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Method

STEP 1

Use an S-blade to pulse all the ingredients for the crust in a food processor. Place the ingredients in a loose-base tart pan measuring 23 cm. Press the mixture firmly and evenly into the tin's base and sides with your fist.

STEP 2

To make the filling, pulse all the ingredients in a basic blender or puree them in a high-speed blender on the highest setting until they are smooth and creamy.

STEP 3

After pouring the filling over the crust, shake the pan to help it spread evenly. To set, chill for a minimum of 3 hours. If desired, garnish with lime slices and zest. can last up to two months in the freezer. When defrosted, it keeps for a week in the refrigerator.

7.) Acai bowl

Ingredients

• 2 tsp açaí powder
• handful frozen berries
• ½ a very ripe banana, chopped
• handful ice cubes

• 1 tsp coconut flakes, 5 pineapple chunks, ½ passionfruit, 1 tbsp toasted oats, to top (optional)

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Method

STEP

Add 100ml of water to a strong blender together with the aça powder, frozen berries, banana, and ice cubes. Blend till smooth, then pour into a bowl and top as desired.

8.) Mango sorbet

Ingredients

• 3 large, ripe mangoes
• 200g caster sugar
• 1 lime, juiced

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Method

STEP 1

Use a vegetable peeler to remove as much of the mango's flesh from the stone as you can before putting it in a food processor or blender.

STEP 2

Add the 200ml of water, sugar, and lime juice. Rub a little amount of the mixture between your fingers; if it still seems gritty, blend for a little while longer. Mix for a few minutes, until the mango is extremely smooth and the sugar has dissolved. Place in the freezer for a few hours after pouring into a container.

STEP 3

Scrape the sorbet back into the blender; if it is too firm, let it sit at room temperature for 5–10 minutes first. Pour the liquid back into the pan and freeze for another hour or so after whirling until it becomes mushy.

STEP 4

3. Repetition: Freeze until solid (another hour or two). Will keep for three months, covered, in the freezer.

9.) Eggless mayo sandwiches

Ingredients

• 400g block of medium-firm tofu in water
• 6 tbsp vegan mayo
• ½ tsp Dijon mustard
• ¼ tsp ground turmeric
• 1 tbsp nutritional yeast
• 2 tsp finely chopped chives
• 1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)
• 1 punnet cress (optional)

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Method

STEP 1

Take the tofu out of the package and press out the extra water for around 30 minutes, either between sheets of kitchen paper or a fresh tea towel.

STEP 2

Combine the nutritional yeast, mayo, mustard, turmeric, and salt & pepper.

STEP 3

To produce the appearance of a chopped egg, crumble the tofu into a basin, leaving some large bits. Add the chives and stir slowly. You can add additional mayo if you like it to be looser.

STEP 4

Put the mixture onto the bread to create four or five rounds of sandwiches (depending on how much filling you want), and then, if you'd like, top with cress. Make triangle-shaped cuts using a sharp knife.

10.) Green goddess smoothie bowl

Ingredients

• 2 bananas, sliced
• 1 ripe avocado, stoned, peeled and chopped into chunks
• 1 small ripe mango, stoned, peeled and chopped into chunks
• 100g spinach (fresh or frozen)
• 250ml milk (unsweetened almond or coconut milk works well)
• 1 tbsp unsweetened almond or peanut butter
• 1 tbsp clear honey, agave or maple syrup (optional)

• For the seed mix
• 1 tbsp chia seeds
• 1 tbsp linseeds
• 4 tbsp pumpkin seeds
• 4 tbsp sunflower seeds
• 4 tbsp coconut flakes
• 4 tbsp flaked almonds

• ¼ tsp ground cinnamon
• 2 tbsp clear honey, agave or maple syrup

To serve

• 175g mixed fresh fruit, chopped (we used banana, mango, raspberries and blueberries)

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Method

STEP 1

Bananas should be cut into slices and spread out on a small parchment-lined baking sheet. freeze until firm for two hours. (You may now either continue with the recipe or put the banana slices in a freezer bag and freeze for three months.)

STEP 2

Heat the oven to 180/160c° fan/gas 4 for the seed mixture and line a baking sheet with parchment paper. Place the seeds, nuts, and coconut in a bowl. Sprinkle the cinnamon on top and then add the honey, agave, or maple syrup. After thoroughly coating everything, spread the ingredients out on the baking sheet in a uniform layer. Stirring about every 5 minutes during the baking process will ensure that the seeds are gently roasted. Let cool. Will last for up to a month in an airtight container.

Step 3

Blend the avocado, mango, spinach, milk, nut butter, frozen banana slices, and honey (if using) into a thick smoothie. You may need to scrape down the sides of the blender with a spoon a few times to get this consistency. Place the fruit on top and divide between two dishes. Add 1-2 tablespoons of the seed mixture to each bowl and consume right away.