Vegan Recipes


I have included several of my favorite High-carb, low-fat cooked vegan and raw vegan recipes here for you. If the recipe is raw, “RV” will be next to the title, if the recipe is cooked “CV” will be next to the title.
 

SMOOTHIES

 

Strawberry Pineapple Smoothie (RV)

7 ripe bananas

2 cups of frozen strawberries

2 cup of frozen pineapple

3 cups of water

Blend all ingredients together in a high speed blender until smooth!

 

Cherry-Colada Smoothie (RV)

5 ripe bananas

2 cups of fresh or frozen cherries

3 cups of coconut water

1 cup of coconut meat

Blend all ingredients together in a high speed blender until smooth!

 

Peach Mango Smoothie (RV)

4 cups of mango (fresh or frozen)

6 peaches, pitted

4 medjool dates, pitted

2 cups of water

 

Blend all ingredients together in a high speed blender until smooth!

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 SALADS

 

Creamy Avocado Salad (RV)

2 large, ripe tomatoes, diced

2 crisp apples, diced (fuji or gala are best)

1 ripe avocado, diced

Dash of cayenne pepper

Salt to taste

 

Put all ingredients in a bowl and mix until the avocado has covered the apples and tomatoes. Enjoy!

 

Summer Fruit Salad (RV)

1 cup of red grapes

1 cup of green grapes

4 ripe kiwis, peeled and diced

2 ripe bananas, peeled and sliced

1 cup of diced strawberries

1 cup of blueberries

1 cup of mango, fresh or frozen

1/2 cup of water

 

Combine all ingredients in a bowl, except for the mango and water. Blend the mango and water together until smooth and then pour over the rest of the ingredients and stir to combine. Enjoy!

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DRESSINGS

Lemon Tahini Dressing (RV)

2-3 tbsp tahini (raw or roasted)

1 tsp. white miso paste

juice of 1/2 lemon

1-2 tbsp of warm water (enough to make it a nice smooth consistency)

 

Put all the ingredients in a small bowl and whisk together. You may need to add a little more water depending on what consistency you like.

Use this as a salad dressing, a veggie dip, or a sandwich spread.

 

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SOUPS/CHILI

 

Vegetable Soup – makes 5-6 large bowls (CV)

1 carton of vegetable broth

1 15oz can of diced or stewed tomatoes

½ cup of uncooked orzo pasta (optional)

1 small yellow onion

2 carrots, peeled and diced

1 clove of garlic, minced

1 small to medium sized zucchini, diced

1 small to medium sized yellow squash, diced

½ cup fresh or frozen peas

½ medium sized bell pepper, any color, deseeded and diced

4-5 white button mushrooms, diced

1-2 red potatoes, peeled and diced (optional)

¼ fresh cilantro, diced

Salt to taste

Pepper to taste

1/2 tsp. Cumin

1 tsp. Dried basil

1 tsp. Dried parsley

1 tsp. Dried oregano

Heat up a non-stick pot over med-high heat, chop up all veggies and add to the pot and cook for several minutes, add a small amount of broth to veggies if needed to help the cooking process. Add garlic and seasonings to taste, cook for several more minutes then add broth and can of tomatoes. Let simmer, add pasta and let cook for 10 minutes. Take off heat. Serve immediately or store in jars for the week.

 

Veggie Chili- makes 4-5 large servings (CV)

1 15oz can of black beans, rinsed and drained

1 15oz can of light kidney beans, rinsed and drained

1 15oz can of dark red kidney beans, rinsed and drained

2 15oz cans of chili ready tomatoes

1 15oz can of tomato sauce

2 cloves of garlic, minced

1 small yellow onion, diced

1 bell pepper (any color) chopped

4-5 while button mushrooms, chopped

½ cup of frozen corn

½ of a jalapeno (optional)

¼ cup of chopped cilantro

½ cup of uncooked elbow macaroni (optional)

Salt and pepper to taste

1 tsp Garlic powder

1 tsp Paprika

1/4 tsp Red Pepper flakes

1 tsp Chili powder

1/2 tsp. Cumin

Heat a large non-stick pot over medium-high heat and add veggies and cook until veggies are tender, then add seasonings, beans, tomatoes, and tomato sauce and simmer. Adjust seasonings if needed. If adding pasta, cook pasta separately according to package, drain and add to chili.

 

Chipotle Tomato Soup (RV)

5 large ripe tomatoes, seeded and chopped

1/2 red bell pepper, seeded and chopped

1/2 clove of garlic (optional)

2 medjool dates, pitted and soaked in warm water

1 dried chipotle chili, soaked in warm water

8 basil leaves

1/2 avocado

Add all ingredients in the blender and blend until smooth!

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Main Dishes

 

Coconut Curry with Veggies (CV)

1 can of chickpeas, drained and rinsed

3/4 cup of diced yellow onion

1/2 cup of diced tomato

1 cup of zucchini, diced

1/2 cup of mushrooms, diced

1/4 cup of chopped cilantro

Salt to taste

1 box of vegetable broth

2 tbsp of yellow curry powder (might want more or less depending on the curry you use)

1 tsp of cumin

1 tsp of tumeric

1 can of coconut milk

Heat a large non-stick pot over med-high heat. Add all the chopped vegetables and let cook in own juices for about 5 minutes. Add a small amount of broth to keep veggies from sticking if needed. Add chickpeas and seasonings and cook for another 5 minutes. Then add broth and coconut milk. Adjust seasonings if needed. Serve by itself or over a bed of rice.

 

 

Low-Fat Alfredo Sauce (CV)

1 package of silken tofu

¼ cup of white miso paste

2-3 cloves of garlic (start with 2 and see if you want to add more)

¾ cup of vegetable broth

Black pepper to taste

Dried basil and parsley to taste (optional)

 

Put everything in the blender and blend. Add more broth if needed to make thinner. Heat on stove before pouring over your pasta of choice.