If you want your raw vegan dinners to be satisfying, delicious and at the same time ultra quick and easy to make, food prep is your best friend.

You can prepare dressing in advance, pack them in vacuum sealed jars and keep in the fridge for about a week.

Dressings with botanical fruit, like tomatoes, bell peppers, avocados and zucchini will last a bit less time, since these ingredients tend to ferment fast.

Root veggies, nuts and seeds

Veggies and a small amount of healthy fats are perfectly designed for a relaxing, grounding and deeply satisfying dinner.

Here is and example of a simple, but filling veggie noodles with Golden Sweet Potato Dressing:

Yes, sweet potato is very delicious and definitely edible in the raw, uncooked state, just like carrots. 🙂

Blend for dressing:

  • 2 large sweet potatoes, peeled (400 g / 0.88 lb)
  • 3 tbsp sesame seeds, soaked overnight
  • 1 tsp of golden flax seeds or better yet, a raw flax cracker (10 g / 0.04 lb)
  • 1 clove garlic
  • 1/4 tsp of chilly pepper
  • 1 tbsp dulce seaweed or celery flakes
  • water if need for blending

Blend all ingredients in a high-speed blender.

Make cucumber noodles from 2-3 long cucumbers.


  • 1 chopped bell pepper (120 g / 0.26 lb)
  • 1/4 cup of alfalfa sprouts (33 g / 0.07 lb)
  • 1/4 cup of buckwheat sprouts (38 g / 0.08 lb)
  • 1 tbsp chives, chopped

You can make cucumber noodles in advance and place them in a vacuum sealed jar. Make sure not to mix the noodles with the dressing in advance if you want them to last longer than a day in the fridge.




3 brown button mushrooms (56 g / 0.12 lb)

1/2 of sweet onion (150 g / 0.33 lb)

Juice of one lemon (save the skin) (48 g / 0.1 lb)

1/4 cup fresh parsley (15 g / 0.03 lb)

1 clove garlic

2 zucchinis (400 g / 0.88 lb)

Water as needed

For the soup base:

2 cups diced tomatoes (360 g / 0.79 lb)

2 cups butternut squash (410 g / 0.9 lb)

1 cup orange sweet potatoes (267 g / 0.58 lb)

1/2 cup diced celery stalks (100 g / 0.22 lb)

2 tbsp sesame seeds

1 tbsp golden flax seeds

Pith from one lemon

1 clove garlic

1/8 tsp chilly pepper

1 tbsp dulse seaweed or dried celery

Water if needed for blending


Chunky – start preparing one day in advance:

Finely slice button mushrooms and onion.

Chop parsley and garlic.

Place mushrooms, onions, parsley and garlic in a glass jar. Add lemon juice. Fill up the rest of the jar with water to cover the mushrooms. Shake it up and leave in the fridge overnight.

For the soup base:

Start by adding tomatoes to your blender.

Peel and dice butternut squash, sweet potatoes and celery stalks and add them on top of tomatoes along with sesame seeds and flax seeds.Peel off the yellow part of the lemon skin, leaving the white part of the skin – the pith.

Add lemon pith, garlic, chilly pepper and dulce to your blender.

Add water if needed for blending and blend until smooth.

The final steps:

Add marinated mushrooms to the soup.

Use a julienne peeler to make noodles from zucchini. Chop noodles to make them shorter. Immediately mix noodles into the soup to avoid oxidation of zucchini.

You can warm up this soup in a dehydrator or by placing the soup pot in a bigger pot with hot water and stirring the soup until warm.

Italian Lettuce Wrap Raw Vegan Way


For ground veggie filling:

  • 1 cup chopped carrots (267 g / 0.58 lb)
  • 1 cup chopped sweet potato (267 g / 0.58 lb)
  • 1 large tomato (182 g / 0.4 lb)
  • 2 tbsp sunflower seeds
  • 1 tbsp golden flax seeds
  • 1/2 sweet onion (150 g / 0.33 lb)
  • 1 clove garlic
  • 1 tbsp chilli pepper
  • 2 tsp cumin
  • 1 tsp dulce seaweed or celery powder
  • 1 tbsp fresh oregano leaves (or substitute with half the amount in dried)

For cheesy sauce (use only 1/4 of it):

  • 8 tbsp of sunflower seeds
  • 1 tbsp. dulce or celery flakes
  • 1 tsp nutritional yeast
  • 1 clove garlic

For wrap and veggies:

  • 2 outer leaves of iceberg (30 g / 0.66 lb)
  • 2 outer leaves of green leaf lettuce (30 g / 0.66 lb)
  • 1 large carrot (72 g / 0.16 lb)
  • 1 large cucumber (210 g / 0.46 lb)
  • 1/2 red bell pepper


For ground veggie filling:

Combine all the ingredients in a food processor or a blender until well combined but still chunky. It works better in food processor for a chunkier texture.

Spread on a baking sheet and place in the dehydrator for 3-4 hours

For cheesy sauce (NB! use only 1/4 of it):

Blend all the ingredients and place the rest of the sauce in a glass jar in your fridge to use sparingly on your salads.

For wrap and veggies:

Make cucumber and carrot noodles with julienne peeler
Cut bell pepper into stripes.
Place ground veggie filling on two overlapping iceberg leaves.
Add green lettuce, veggie noodles, bell pepper and cheesy sauce.
Wrap tightly and place on a plate with the edge of iceberg leaf facing down.
Enjoy as fresh as possible for a delicious crunch.

Pine Nut Pizza (Serves 4)

This recipe is a bit higher in fat, so we recommend to eat only one serving with a low fat salad on the side.


For the pizza crust:

  • 1 large sweet potato (0,45 lb / 200 g)
  • 1 tomato (0,25 lb / 120 g)
  • 1 celery stalk (0,1 lb / 60 g)
  • 1 sweet onion (0,35 lb / 150 g)
  • 1 clove garlic
  • 1 tsp fresh or 1/2 tsp. dried oregano
  • 1 tbsp psyllium husk powder
  • 2 tbsp pine nuts
  • 4 tbsp flax seeds
  • Water as needed to blend

(we’ll use 1/4 of it for this recipe):

  • 8 tbsp pine nuts
  • water as needed to blend
  • 1/4 tsp. sea salt

For pine nut dill pesto (we’ll use 1/4 of it for this recipe):

  • 8 tbsp pine nuts
  • 1 cup of fresh dill
  • 1 tbps fresh oregano (or 1 tsp dried oregano)
  • 1 clove garlic
  • 1/2 tsp. chilli pepper
  • water as needed to blend

For toppings:

  • 2 red tomatoes (0,5 lb / 240 g)
  • 1 bell pepper (0,25 lb / 120 g)
  • 2 tbps pine nuts
  • 1/4 cup of minced cauliflower (0.05 lb / 25 g)
  • 2 tbsp fresh or 1 tbsp dried dill


Pizza crust:

  • Peel sweet potato.
  • Chop sweet potato, tomato, celery and onion.
  • Add tomato, onion, garlic, celery and sweet potato to your blender.
  • Blend until well combined.
  • Add oregano, psyllium husk powder, pine nuts and flax seeds.
  • Blend well, don’t make it too smooth, leaving it a little bit coarse.
  • Spread the pizza dough in a circle on a dehydrator sheet.
  • Dehydrate for about 6 hours until it’s easy to flip.
  • Flip and dehydrate until fully dry for about 8-10 hours.

Pine nut soft cheese (make it at the same time with pizza dough):

  • Blend ingredients until smooth
  • Place it in a clean glass jar and cover with a lid.
  • Leave in a warm place until the pizza crust is ready.

Pine nut dill pesto (make it at the same time with pizza dough):

  • Pulse all the ingredients in a food processor or in a blender.
  • Place it in a clean glass jar and cover with a lid.
  • Leave in a fridge until the pizza crust is ready.

Assembling the pizza:

  • Place the pizza crust on a large flat plate.
  • Cover the crust with 1/4 of the dill pesto
  • Slice tomatoes and bell peppers
  • Finely chop cauliflower
  • Decorate pizza with tomato, bell pepper, cauliflower, pine nuts and dill
  • Add soft pine cheese on top and enjoy with your friends or family 🤗