Here are 5 raw vegan recipes that are easy to make and easy to customize to your taste! Video of me making this at the bottom.
Raw vegan Chocolate Pudding (Avocado)
Here’s a classic that we all know and love. Feel free to go light on the cacao powder. I made this on the darker side. Double or triple the recipe. You can flavor this with mint or orange oil. Orange oil is the jam!!!
1 avocado, 2 TB agave, 2 TB cacao powder
- Process all of the ingredients til silky smooth. ENJOY
These are stupid easy to make. Add at least 1 part water to 2 part flax seeds. Salt + spices. Let them gel up for 15 minutes or so then spread out on a dehydrator tray. A million hours later you’re good to go. Make a whole tray of cracker for $1. The flax seeds in the bulk section of the food store are cheap as fuck. Even though I’ve made raw flax crackers a million times back in the day this was my first time using half flax meal and half whole seed. Usually I just use whole flax seeds. Not a huge difference.
1/2 cup flax seed, 1/2 cup flax meal (or use a full cup of either meal or whole seed), 2/3 cup water, sprinkle salt and spices (I used trader joes “21 seasoning solute” seasoning)
- I mixed everything dry up then added 1/2 cup of water. 15 minutes I came back and the mixture was too stiff so I added a little pit more water so that I could stir the mixture easily. Maybe 2/3 cup water total.
- Pour batter on non-stick liner. I used parchment paper. I scored the dough into squares.
- Check these after 6 hours. Flipping them at some point is good but optional. I usually dehydrate these overnight.
- Depending on how crispy you want these, how thick you make these and how high your temp is these could take 8-15 hours. At high heat in the oven these can cook much faster. ENJOY
Raw Vegan Tuna Salad
I used to seriously live off this stuff. I’d eat it will flax crackers. I’m pretty sure all of my cells were made of this hippie stuff at one point. I hadn’t made this is years. I’m pretty sure I used to make this with oil but forgot to add it in while filming. I’m highly recommend adding oil or avocado. You could add a sprinkle of dulse flakes or some type of seaweed but I never do that. I made this on the chunkier side but I think I like the smoother spread (pate) style better.
1/2 cup sunflower seeds, 1 TB oil, 2 pickles (bubbie brand are raw), 1 lemon, 1 celery stick, a slice of onion, dill and parsley, sprinkle of salt
- Chop celery, onion and pickles and set aside. Chop parsley and set aside.
- Process sunflower seeds with 1 TB oil and lemon juice. Get it close to desired texture. You could lightly chop the sunflower seeds to make this chunky or processes well so it’s closer to a spread or pate. Both options are good. Add a little water at this point to made this more of a spread.
- Add your chopped veggies, herbs and salt. Pulse food processor to chop the veggies smaller and to mix everything together. Taste. Make sure there’s enough herbs and salt. ENJOY
Raw Vegan Hummus – Bean Free
Spoiler alert! Whenever I make my next vegan slow carb/four hour body/low carb recipe video I’m going to remake what you see in this picture (hummus & flax crackers). The best thing you can do when making this is 1. Peel as much green off the zucchini so that your hummus is white and not green 2. The thicker your tahini the more “honest” the mouth feel will be. Watery tahini is less ideal, mine was pretty thin. 3. Speaking of mouth feel, you can cut out the zucchini seeds since they contain water. I usually don’t do that but too many seeds can water this dip down. No good.
2 med zucchini (mine chopped into 286 grams), 1/4 cup tahini (thicker the better!), 2 TB oil, fresh or garlic powder, 1/2 lime juiced, spice of choice (I like dried dill) and salt to taste
- Peel off all of the green from the zucchini. Removing seeds is optional, I ain’t got time for that. Chop zucchini and add to food processor.
- Add everything else to food processor and blend til smooth. Taste to ensure the flavors are rich enough and salted enough. For a richer flavor add more spices or tahini. ENJOY
Raw Vegan Rye Bread
Here’s a shitty snap shot from the video. I made the most epic raw vegan bread. RYE BREAD. RAW!!! I filmed putting the sandwich together then tipped over the tray holding the sandwich. It was like a food explosion. And I hadn’t taken one photo of it. The blinds, the window, the window sill and carpet was covered with this sandwich but I did not cry (to my surprise). I did not even have an ounce of chemical death running through my veins. It was pretty much “the show must go on” and I moved on with the evening (cleaning the fall out and the dishes). This soft bread with the rich caraway rye bread flavors….just use your imagination. Seriously, how did I keep my cool?
This is for about 2 (2.5) large slices of bread:
1 large grated apple (sweet, not tart) (80 grams), 2/3 cup flax meal, 1 TB oil, sprinkle of salt and caraway seeds
- Grate 1 apple
- Process grated apple with all of the ingredients til smooth
- Taste batter to see if you want more caraway seeds or salt
- Spread batter out to the shape of single slices of bread. I used parchment paper.
- Check these after 8 hours. Flip them at some point.
- Depending on how “toasted” or stiff you want these, how thick you make these and how high your temp is these could take 12-24 hours in the dehydrator. ENJOY