4 Raw Vegan Lunch Ideas

Описание: Need fresh, easy raw vegan lunch ideas? These 4 recipes are packed with flavor, nutrient-rich ingredients, and zero carrots or tamari! Perfect for summer meal prep, each dish is simple to make and loaded with vibrant textures. 🥬🥭🥗
🎬 In this video, I’ll walk you through:
Zesty Mediterranean Collard Wraps
Raw Rainbow Veggie Sushi Rolls
Walnut Taco Lettuce Cups
Citrus-Ginger Zoodle Salad
✨ Each recipe is oil-optional, 100% raw, and totally customizable — great for busy weekdays, meal prep, or raw food beginners.
🛒 Scroll down for a full grocery list
📌 Save this video for your weekly lunch inspiration
💬 Drop your fave substitution or tell me which recipe you're trying first!

FULL RECIPE:
🌿 Raw Vegan Lunch Recipes (Carrot-Free & Tamari-Free)

🥬 Zesty Mediterranean Collard Wraps
Servings: 2 wraps
Ingredients:
2 large collard leaves
1/2 cup julienned yellow bell pepper
1/2 cup sliced cucumber
1/4 cup rehydrated sun-dried tomatoes
2 tbsp lemon-garlic raw hummus
1 tbsp chopped parsley
1 tsp lemon juice
Pinch sea salt & black pepper
Instructions:
Trim collard stems and lay leaves flat.
Spread hummus across wide end.
Layer veggies, drizzle lemon juice, season.
Roll tightly, slice, and enjoy fresh.

🍣 Raw Rainbow Veggie Sushi Rolls
Servings: 4 rolls
Ingredients:
4 raw nori sheets
Zucchini ribbons
Red cabbage, thinly sliced
Mango or jicama matchsticks
Avocado slices
2 tbsp coconut aminos
1 tsp grated ginger
Sesame seeds
Instructions:
Mix coconut aminos & ginger for dip.
Layer veggies on nori sheet.
Roll tightly, seal with water.
Slice, top with sesame seeds, serve with dip.

🌮 Walnut Taco Lettuce Cups
Servings: 4 cups
Ingredients:
Romaine or butter lettuce leaves
1 cup soaked walnuts
1 tbsp coconut aminos
1 tsp smoked paprika
1/2 tsp ground cumin
1 small diced tomato
1/4 cup chopped red onion
2 tbsp chopped cilantro
Lime wedges
Instructions:
Pulse walnuts with seasonings until crumbly.
Spoon mix into lettuce cups.
Top with veggies and cilantro.
Squeeze lime and serve.

🥗 Citrus-Ginger Zoodle Salad
Servings: 2
Ingredients:
2 zucchinis, spiralized
1/2 cup shredded red cabbage
1/2 orange, segmented
1 tbsp minced ginger
1 tbsp lemon juice
1 tbsp orange juice
1 tsp olive oil (optional)
Sea salt
Mint or basil for garnish
Instructions:
Toss zoodles, cabbage, orange & ginger.
Mix dressing, pour over salad.
Garnish with fresh herbs, chill & serve.



GROCERY LIST:
Produce
Collard green leaves (2 large)
Zucchini (3 medium, for wraps and zoodles)
Yellow bell pepper (2)
Cucumber (2)
Red cabbage (1 small)
Mango (1 ripe or use jicama instead)
Avocado (2)
Tomato (1 small)
Red onion (1 small)
Orange (1)
Lime (1)
Garlic (1 bulb)
Ginger root (1 small piece)
Fresh dill (small bunch)
Fresh parsley (small bunch)
Fresh cilantro (small bunch)
Fresh mint or basil (optional garnish)

🥜 Nuts & Seeds
Raw walnuts (1 cup)
Raw sesame seeds (small jar or packet)

🥫 Pantry & Condiments
Raw-friendly nori sheets (pack of 4+)
Sun-dried tomatoes (1 small bag or jar, oil-free if possible)
Coconut aminos (1 bottle, tamari substitute)
Olive oil (optional, for salad dressing)
Nutritional yeast (optional, small container)
Smoked paprika
Ground cumin
Sea salt or Himalayan pink salt
Black pepper

🧄 Optional Ingredients (for extra flair)
Raw hummus ingredients: chickpeas (sprouted or soaked), lemon, garlic, tahini
Artichoke hearts (marinated in vinegar/oil, check raw-friendliness)
Radish or jicama (for crunch swaps)
Basil or mint (for garnish)
Cashews (for raw sauces or creamy additions)


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the music I use:
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