Raw vegan recipes

Whether you are just converting to veganism or you’ve been part of the vegan community for years, here are some delicious recipes that will satisfy your palate.

Pumpkin Bread

  • 1 cup barley, soaked 2-3 days (rinse daily)
  • 2 cups soft wheat, sprouted 1 day
  • 1 ½ cups fresh pumpkin puree
  • ½ orange
  • 1 teaspoon orange zest
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ cup dates
  • ½ cup raisins
  • ½ cup walnuts, soaked and chopped

Put 1 ½ cups barley & wheat mixture into a blender along with the dates. Puree the pumpkin and orange separately and add to the mixture. Add spices, raisins, walnuts. Mix well. Form into 3 loaves of bread and place on a dehydrator (teflex sheet) at 105 degrees for 4 hours. Remove teflex sheet and continue dehydrating for 4-6 hours.

Chocolate Banana Granola

  • 3 bananas
  • 3 tablespoons ground cocoa
  • ½ teaspoon oil
  • Sweetener, to taste (optional)
  • 3 cups oats, soaked 6 hours to overnight
  • 2 ounces nuts, any kind, chopped and soaked 6 hours to overnight

1.    In a blender, blend the bananas together with the ground cocoa, oil, and sweetener. When mixture is smooth, dump into a bowl with your oats and nuts. Mix thoroughly.
2.    Place in the dehydrator at 110 degrees for 12 to 20 hours. About 6-8 hours in, break up the granola. The time depends on your environment, so after 12 hours, start checking the granola frequently.

Raw Pancakes

  • 1 cup ground flax
  • 1 tablespoon coconut oil
  • 1 mashed banana
  • A sprinkle of salt
  • A sprinkle of cinnamon

Mix all ingredients in a food processor. Make little patties. You can eat now or put them in a dehydrator until warm.

Raw “Chicken” Style Sandwich Salad

  • ½ cup sunflower seeds, soaked 3 hours
  • ½ cup cashews, soaked 3 hours
  • ¼ cup pecans, ground
  • 2 inch piece of cucumber
  • 1 tablespoon onion
  • ½ celery stick
  • 1 teaspoon dill
  • ¼ teaspoon curry powder
  • Juice of ½ lemon
  • 1 teaspoon salt
  • Ground black pepper, to taste
  • ½ carrot

Pulse all together to a fine texture. Add to your favorite raw bread.

Raw Mac n’ Cheese

  • ½ carrots, shredded
  • ¼ cup nutritional yeast
  • 2 teaspoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground red pepper
  • ½ teaspoon salt

Set the carrots in a bowl. Blend other ingredients until smooth. Pour or scoop over carrots.

Peanut Butter and Banana Wrap

  • 1 leaf lettuce
  • 1 banana
  • 1 tablespoon raw nut butter
  • 1 teaspoon flax seed

Spread the nut butter on leaf lettuce. Sprinkle with flax seed. Wrap banana in leaf lettuce.


  • 1 cup chickpeas sprouts (sprouted overnight)
  • Juice of 1 lemon or lime
  • 2 tablespoons fresh orange juice
  • 1 clove garlic
  • 2 tablespoons raw tahini
  • Optional seasonings (to taste): cumin, sea salt, chives, paprika, or cayenne pepper

Blend all the ingredients. Add water to thin to desired consistency.

Stuffed Mushrooms

  • 1/3 cup pine nuts
  • 3 cloves garlic, minced
  • 1/3 cup fresh cilantro, packed leaves, chopped
  • 1/3 cup fresh basil, packed leaves, chopped
  • 1 tablespoon lemon juice
  • 1 cup tomato, chopped
  • 2 tablespoons Braggs
  • Whole mushrooms

Put all ingredients into a food processor (except tomatoes) and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it shouldn’t be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet at 105 degrees for 2-4 hours.

Corn Chips

  • 4 cups sweet corn, fresh or frozen
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon tomato powder

Chop corn in a food processor until fine. Add seasonings and process until combined. On a dehydrator tray, spread about 1/8” thick. Slice diagonally from left to right into triangles. Dehydrate for about 5 hours.

Mashed Potatoes

  • 6 cups chopped cauliflower
  • ¼ cup flax seed oil
  • Spike all-purpose seasoning, to taste

Process cauliflower in a food processor until grainy. In a large pot, combine the processed cauliflower, oil, and seasoning and cook until heated and combined.


  • 2 cups sunflower seeds, soaked 6-8 hours
  • ½ cup carrots
  • ½ cup celery
  • 3 green onions, sliced
  • 1 red bell pepper, sliced
  • ¼ cup fresh basil
  • ¼ cup fresh parsley

Process all ingredients in a food processor. Make patties and dehydrate at 105 degrees on a teflex sheet until dry, about 12-24 hours. Turn patties over after 6 hours.

Vegetable Kabobs

  • 4 mushrooms
  • 1 zucchini
  • ½ cauliflower
  • 1 red bell pepper
  • 2 carrots
  • 1 onion
  • 2 inch piece fresh ginger, peeled
  • 2 cloves garlic
  • ½ cup Braggs
  • 2 cups water
  • ½ teaspoon cayenne pepper
  • 1 teaspoon basil
  • 1 teaspoon oregano

Clean and cut the first 6 vegetables into chunks. Blend remaining ingredients and pour over vegetables in a bowl. Marinate overnight in refrigerator. Put onto wooden skewer and dehydrate for 24 hours at 105 degrees.

Energizing Smoothie

  • ½ cup filtered water
  • ¼ of a whole pineapple, peeled and cut into pieces
  • 10 strawberries
  • 1 mango, peeled and cut into pieces
  • 1 banana
  • 3 ice cubes

Process in a blender until creamy. Enjoy!

Almond Milk

  • 1 cup soaked almonds
  • 3 cups water
  • 1 vanilla bean, seeds scooped out
  • 3-5 soft pitted dates or other sweetener to taste (honey, stevia, etc.)

Blend the soft almonds with the water until smooth. Strain the mixture through a strainer into a big bowl. Save the almond pulp in a container and put in the refrigerator for later use. Put the almond milk back into the blender and blend in the vanilla and sweetener until smooth. This milk will last in the refrigerator for no more than 5 days. Shake well before using.

Golden Smoothie

  • 2 kiwis, peeled and sliced
  • 1 banana
  • ½ cup orange juice
  • ½ cup frozen mango chunks (or other frozen fruit chunks)

Blend all the ingredients until smooth. If desired, pour over ice cubes when serving.

Cinnamon Walnut Turtles

  • 2 cups walnuts
  • 1 cup honey
  • ½ cup cinnamon
  • 1 teaspoon vanilla

In a large bowl, mix honey, cinnamon, and vanilla into a paste. Stir in walnuts until thoroughly coated. Form into small clusters and dehydrate at least 24 hours.

Fig-Raisin Pudding

  • 2 cups 2-day sprouted wheat and rye
  • 1 ½ cups black mission figs, soaked overnight
  • 1 ½ cups raisins, soaked in fig water for 1 hour

Blend all ingredients in a blender until smooth.

Simple Apple Dessert

  • 4 red, sweet apples
  • Cinnamon, to taste
  • Water

Core the apples and grate 2 of them. Puree the grated apples with some water in a blender. Cut the remaining apples into little cubes and place in a bowl or plate. Pour the pureed apples over the cubes; add some cinnamon and serve.

Last updated on Aug 13th, 2010 and filed under Healthy Eating. Both comments and pings are currently closed.

Comments are closed