If you’re vegan , you have many good reasons to try the raw food diet. Fruits and vegetables actually lose some of their nutrients when they’re cooked, so by eating them raw, you’re maximizing your body’s vitamins, minerals, protein, fat, and carbohydrates. Raw vegan recipes give you a healthy and quick meal option and are also perfect for an easy-to-make dinner.

You can easily apply different and easy raw vegan recipes that we have prepared for you.

PAD THAI VEGAN SALAD

Fried and crushed or chopped peanuts are traditional in Pad Thai noodle dishes, so if you’re on a raw vegan diet, you’ll love this recipe.

• 2 medium zucchini,
• 2 cups bean sprouts
• 1 bell pepper (red or yellow, sliced ​​into strips)
• 4 green onions
• 1/2 cup chopped coriander
• juice of 1 lemon
• 1 tablespoon of olive oil
• 1/4 teaspoon sea salt
• 3/4 cup hazelnuts, raw almonds, peanuts, or cashews (chopped or crushed)

First , using the Tefal Ingenio vegetable peeler, peel all the zucchini into thin strips. If you have a spiralizer or a large grater, you can also use them.

Combine zucchini strips, bean sprouts, bell pepper strips, scallions, and cilantro in a large bowl. Drizzle fresh lemon juice and raw, cold-pressed olive oil over it. Sprinkle with sea salt and stir to combine the flavors thoroughly. You can sweeten it using spices. Finally, serve with chopped or crushed nuts on top.

EASY VEGAN GAZPACHO SOUP

Gazpacho is a practical Spanish soup that is refreshing on a hot summer day and does not take much time to prepare. This recipe requires mashing together cucumbers, tomatoes, bell peppers, and celery with some balsamic vinegar, lemon juice, garlic, fresh parsley, and fresh basil. Depending on your taste, you can also consume it with some croutons or hot sauce.

• 1 cucumber
• 4 large ripe tomatoes (chopped coarsely)
• 1/2 bell pepper
• 2 cloves of garlic
• 1 stalk celery (chopped)
• 1 tablespoon of lemon juice
• 1/2 sweet onion
• 3 tablespoons red wine vinegar or balsamic vinegar
• 1/2 teaspoon of salt
• Freshly ground black pepper
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh basil
• Olive oil
• Fresh herbs for garnish (optional)

Put the cucumber pieces, chopped tomatoes, bell pepper, garlic, celery, lemon juice and onion in a blender or Arnica Prokit food processor and blend. Add the red wine vinegar or balsamic vinegar, salt and pepper and mix until smooth.

Transfer to a large bowl, cover, and refrigerate for at least 30 minutes before serving. To serve, scoop into bowls or cups, garnish with extra fresh herbs and some olive oil, fresh cracked pepper and salt.

MANGO AND HONEY GREEN SMOOTHIE RECIPE

Mango, orange juice, banana, spinach and honey come together in this simple and delicious green smoothie recipe. If you prefer not to use honey, agave nectar is also a good alternative to sweeten your smoothie.

• 2 bananas
• 1 large mango (about one cup if using frozen mango cubes)
• 1 1/2 cups orange juice
• 1 large handful of spinach
• 1 tablespoon of honey
• 3 to 4 ice cubes

Put all the ingredients in an Arçelik Blender and whisk until smooth. You can add a little more or less liquid to get the consistency you want.

RAW VEGAN CURRY SLAW

We come to the traditional cabbage salad recipe with an unusual twist. Cabbage is one of the ideal products for vegetarian and vegan salads. The ingredients for the recipe are as follows:

• 1 head chopped green cabbage
• 1/3 cup chopped fresh coconut
• 2 tablespoons of lemon juice
• 1/4 cup cold pressed olive oil
• 1/4 cup soy sauce
• 3 tablespoons of sesame
• 1/3 teaspoon turmeric
• 1/2 teaspoon curry
• 1/2 teaspoon cumin

In a large bowl, combine cabbage and all other ingredients. If possible, refrigerate for at least an hour before consuming and mix well again before serving.

CAULIFLOWER WITH FRESH PEAS AND CUMIN

Ingredients for a great raw vegetable salad:

• 1 medium cauliflower
• 1 cup of fresh peas
• 4 spring onions, thinly sliced
• 1/2 cup of fresh lemon juice
• 1 lemon zest
• 2 teaspoons cumin
• 2 teaspoons of maple syrup
• 1 teaspoon grated fresh ginger
• 1/2 cup of pine nuts
• 1 tablespoon paprika (optional) a pinch of Himalayan salt and black pepper

Separate the cauliflower florets from the stem. Toss the cauliflower into the food processor until they are the size of rice chunks. Stir in peas and green onions. Whisk together the lemon juice, lemon zest, cumin, maple syrup, and ginger. Pour over the cauliflower mixture and mix well. Garnish with pine nuts and paprika. Don’t forget to add pepper and salt last.