Discover the power of plant-based eating with these 20 delicious alkaline vegan recipes. In today’s fast-paced world, it’s easy to get caught up in a diet that’s heavy on processed foods and light on nutrients. But what if you could fuel your body with food that not only tastes amazing, but also supports optimal health? That’s where alkaline vegan cuisine comes in – a game-changing way of eating that combines the benefits of a plant-based diet with the power of pH-balancing ingredients.
In this article, we’ll dive into 20 mouth-watering recipes that will show you how easy it is to make the switch. From hearty soups and stews to refreshing salads and smoothies, these dishes are designed to nourish your body and satisfy your taste buds. Whether you’re a seasoned vegan or just starting out on your plant-based journey, you’ll find inspiration in these recipes that will keep you coming back for more.
Alkaline Vegan Lentil Soup
This hearty and nourishing lentil soup is a perfect way to warm up on a chilly day. Made with alkaline-rich ingredients like lemon juice and green onions, this recipe is not only delicious but also beneficial for your overall health.
Ingredients:
– 1 cup dried green or brown lentils
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon sea salt
– Freshly squeezed lemon juice (about 2 tablespoons)
– Chopped green onions for garnish
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Add chopped onion, garlic, carrots, celery, apple cider vinegar, and sea salt to the pot. Stir well.
3. Continue to simmer for an additional 10-15 minutes or until vegetables are tender.
4. Stir in freshly squeezed lemon juice.
5. Serve hot, garnished with chopped green onions.
Cooking Time: 35-40 minutes
Quinoa and Avocado Alkaline Salad
This refreshing salad combines the nutty flavor of quinoa with the creamy texture of avocado, making it a perfect side dish or light lunch. This alkaline-friendly recipe is also rich in fiber and protein.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 ripe avocado, diced
– 1/2 red bell pepper, seeded and chopped
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt-free seasoning to taste
Instructions:
1. Cook the quinoa according to package instructions using water or vegetable broth. Set aside.
2. In a large bowl, combine the cooked quinoa, diced avocado, chopped red bell pepper, and fresh cilantro.
3. Squeeze the lime juice over the salad and sprinkle with salt-free seasoning to taste.
4. Serve immediately and enjoy!
Cooking Time: 15-20 minutes (including cooking time for quinoa)
Alkaline Green Smoothie Bowl
This refreshing smoothie bowl is packed with nutrient-rich greens and creamy coconut milk, topped with crunchy granola and vibrant fruit. Perfect for a quick breakfast or post-workout snack.
Ingredients:
– 2 cups spinach
– 1 cup frozen green beans
– 1/2 banana, sliced
– 1/4 cup unsweetened coconut milk
– 1 tablespoon chia seeds
– 1 teaspoon honey
– Pinch of salt
– Toppings: granola, sliced kiwi, and shredded coconut
Instructions:
1. Combine spinach, green beans, banana, coconut milk, chia seeds, honey, and salt in a blender.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour into a bowl and top with granola, kiwi slices, and shredded coconut.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Roasted Sweet Potato and Kale Alkaline Bowl
Nourish your body with this vibrant bowl filled with roasted sweet potatoes and kale, perfectly balanced to alkalize your diet. This recipe is a delicious way to boost your energy and support overall well-being.
Ingredients:
– 2 large sweet potatoes
– 1 bunch of curly kale, stems removed
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: lemon wedges and chopped fresh herbs (parsley, cilantro) for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut sweet potatoes into 1-inch cubes and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with salt, and toss to coat.
4. Roast sweet potatoes for 20-25 minutes, or until tender and caramelized.
5. Meanwhile, massage kale leaves with apple cider vinegar and a pinch of salt in a large bowl.
6. Combine roasted sweet potatoes and massaged kale in the bowl.
7. Season with additional salt and pepper to taste.
Cooking Time: 40-45 minutes
Alkaline Vegan Buddha Bowl
Nourish your body and soul with this vibrant and healthy Alkaline Vegan Buddha Bowl, packed with an array of nutrient-dense ingredients to support optimal well-being.
Ingredients:
– 1 cup cooked quinoa
– 1 cup roasted sweet potato, diced
– 1/2 cup mixed greens (kale, spinach, arugula)
– 1/4 cup chopped fresh cilantro
– 1/4 cup sliced avocado
– 1/4 cup cherry tomatoes, halved
– 2 tablespoons Alkaline Lemon-Tahini Dressing (see below)
– Pinch of Himalayan pink salt and black pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. Roast sweet potato in the oven at 400°F for 45 minutes, or until tender.
3. In a large bowl, combine mixed greens, cilantro, avocado, cherry tomatoes, and cooked quinoa.
4. Drizzle Alkaline Lemon-Tahini Dressing over the top.
5. Sprinkle with Himalayan pink salt and black pepper to taste.
Cooking Time: 1 hour 15 minutes
Creamy Alkaline Vegan Cauliflower Soup
This recipe transforms cauliflower into a rich and creamy soup, packed with alkaline properties to support overall health and wellness.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth (alkaline-friendly)
– 1/2 cup unsweetened almond milk or other non-dairy milk
– 1 tablespoon lemon juice
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh herbs, such as parsley, cilantro, or dill
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes.
2. Add the cauliflower florets and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, almond milk, lemon juice, and parsley. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes, or until cauliflower is tender.
5. Blend the soup until smooth, adding more broth if desired.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Alkaline Spinach and Chickpea Curry
This recipe combines the nutritional benefits of spinach and chickpeas with a flavorful curry sauce, making it a deliciously healthy meal option. Perfect for a quick weeknight dinner or lunch box addition.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt, to taste
– Water, as needed
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for an additional minute, stirring constantly.
4. Stir in chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until spinach is wilted.
6. Season with salt to taste.
7. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Alkaline Vegan Stuffed Bell Peppers
Transform your snack or mealtime with this vibrant, nutrient-packed recipe! Bell peppers stuffed with a flavorful mix of grains, legumes, and vegetables make for a satisfying, alkaline-boosting treat.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1/2 cup cooked black beans
– 1/2 cup finely chopped onion
– 1/2 cup finely chopped mushrooms
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt-free seasoning blend to taste (e.g., herbs, spices)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine quinoa, black beans, onion, mushrooms, and olive oil. Mix well.
3. Stuff each bell pepper with the grain mixture, filling to the top.
4. Place peppers in a baking dish, cover with foil, and bake for 30 minutes.
5. Remove foil and bake for an additional 10-15 minutes, or until peppers are tender.
6. Serve warm, garnished with cilantro if desired.
Cooking Time: 40-45 minutes
Zucchini Noodles with Alkaline Pesto
Nourish your body with a delicious and healthy twist on traditional pasta – zucchini noodles with alkaline pesto! This recipe is perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup alkaline pesto (homemade or store-bought)
– 1 tablespoon olive oil
– Salt, to taste
– Optional: garlic powder, nutritional yeast, or lemon zest for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the zucchini noodles and cook for 3-4 minutes or until slightly tender.
5. Stir in the alkaline pesto and season with salt to taste.
6. If desired, add garlic powder, nutritional yeast, or lemon zest for added flavor.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Alkaline Vegan Coconut Curry
A creamy and flavorful curry that’s perfect for a quick weeknight dinner or a special occasion. This recipe is free of common allergens like gluten, dairy, and soy, making it an excellent option for those with dietary restrictions.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, sauté the onion, garlic, and ginger in a little water until softened.
2. Add the coconut milk, vegetable broth, curry powder, turmeric, cayenne pepper, salt, and pepper. Stir well to combine.
3. Bring the mixture to a simmer and cook for 15-20 minutes or until the sauce has thickened slightly.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20 minutes
Alkaline Buckwheat Porridge
This nourishing porridge recipe combines the benefits of buckwheat with an alkaline twist, making it a great start to your day. The addition of lemon and ginger provides a boost of antioxidants and digestive support.
Ingredients:
– 1 cup buckwheat groats
– 2 cups water
– 1/2 lemon, juiced
– 1-inch piece of fresh ginger, peeled and grated
– 1 tablespoon apple cider vinegar (optional)
Instructions:
1. Rinse the buckwheat groats in a fine-mesh strainer under cold running water.
2. In a medium saucepan, combine the rinsed buckwheat, water, lemon juice, and grated ginger.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the porridge has thickened.
4. Stir in apple cider vinegar (if using).
5. Serve warm, garnished with additional lemon slices or chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Alkaline Vegan Mushroom Stir-Fry
Elevate your meal with this nutrient-rich, vegan-friendly stir-fry that’s bursting with earthy flavors. This dish is perfect for a quick and easy dinner or as a nutritious addition to your meal prep.
Ingredients:
• 1 cup mixed mushrooms (such as cremini, shiitake, and oyster)
• 2 tablespoons alkaline water
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon sea salt
• Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet or wok, heat the sesame oil over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the mushrooms, garlic, and ginger; stir-fry for 4-5 minutes or until the mushrooms release their liquid and start to brown.
4. Season with sea salt to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-12 minutes
Alkaline Raw Vegan Chocolate Mousse
Elevate your dessert game with this creamy, rich, and revitalizing chocolate mousse that’s also alkaline-friendly! This indulgent treat is perfect for hot summer days or anytime you crave a guilt-free chocolate fix.
Ingredients:
– 1 cup cashews
– 1/2 cup unsweetened cocoa powder
– 1/4 cup coconut cream
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/2 teaspoon vanilla extract
– Pinch of Himalayan pink salt
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse cashews, then blend with cocoa powder, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth and creamy.
3. Spoon the mixture into individual serving cups or a large serving dish.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None! This mousse is raw and ready to enjoy straight from the fridge.
Alkaline Vegan Lentil Loaf
This recipe combines the comfort of a traditional lentil loaf with the benefits of an alkaline diet. This dish is perfect for a satisfying and healthy meal.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
– 1/4 cup nutritional yeast
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine cooked lentils, oats, onion, garlic, olive oil, oregano, smoked paprika, sea salt, and black pepper.
3. Mix well until all ingredients are fully incorporated.
4. Add nutritional yeast and water, and mix until the mixture forms a sticky dough.
5. Shape into a loaf and place on a baking sheet lined with parchment paper.
6. Bake for 40-45 minutes or until the loaf is firm to the touch.
Cooking Time: 40-45 minutes
Alkaline Cucumber and Avocado Rolls
These vibrant rolls are packed with the goodness of cucumbers, avocados, and sprouts, making them a perfect snack for a healthy lifestyle. Get ready to boost your energy levels and alkalize your body!
Ingredients:
– 2 large cucumbers
– 1 ripe avocado, mashed
– 1/4 cup alfalfa sprouts
– 1 tablespoon lemon juice
– Salt-free seasoning blend (optional)
– 6-8 nori seaweed sheets
Instructions:
1. Peel the cucumbers and slice them into thin strips.
2. Mix the mashed avocado with lemon juice and season with salt-free blend, if desired.
3. Lay a nori sheet flat on a surface. Place about 1/4 cup of cucumber strips along the center of the sheet, leaving a small border at the top.
4. Add about 1 tablespoon of the avocado mixture on top of the cucumber strips.
5. Sprinkle alfalfa sprouts over the avocado layer.
6. Roll the nori sheet tightly but gently, applying even pressure to form a compact roll.
7. Repeat with remaining ingredients.
Cooking Time: None! These rolls are raw and ready to devour in just minutes.
Enjoy your nutritious and delicious Alkaline Cucumber and Avocado Rolls!
Alkaline Vegan Butternut Squash Soup
This creamy soup is a perfect blend of autumnal flavors, with the natural sweetness of butternut squash balanced by the tanginess of apple cider vinegar. A simple and nourishing recipe that’s sure to become a staple in your kitchen.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups water or vegetable broth
– 1/2 cup apple cider vinegar
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. Scoop out the flesh and blend with the remaining ingredients until smooth.
4. Bring the mixture to a simmer and cook for an additional 10-15 minutes, or until heated through.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Alkaline Chia Seed Pudding
This refreshing dessert is a great way to incorporate the nutritional benefits of chia seeds into your diet. With only a few simple ingredients, you can create a delicious and healthy treat that’s perfect for hot summer days.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon lemon juice
– 1 tablespoon honey or maple syrup (optional)
– Pinch of sea salt
Instructions:
1. In a small bowl, mix together chia seeds and sea salt.
2. In a separate bowl, whisk together almond milk, lemon juice, and honey or maple syrup (if using).
3. Slowly pour the wet ingredients into the dry ingredients while stirring continuously.
4. Cover the mixture and refrigerate for at least 2 hours or overnight to allow it to thicken.
5. Give the pudding a good stir before serving.
Cooking Time: 2 hours
Alkaline Vegan Stuffed Portobello Mushrooms
This recipe combines the earthy flavor of portobello mushrooms with the tanginess of cashew-based filling, all while maintaining an alkaline pH balance. A perfect snack or side dish for any meal.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup cashews
– 1/4 cup lemon juice
– 1/4 cup water
– 1 tablespoon apple cider vinegar
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse mushrooms and remove stems.
3. In a blender or food processor, combine cashews, lemon juice, water, apple cider vinegar, sea salt, and black pepper. Blend until smooth.
4. Stuff each mushroom cap with the cashew mixture, dividing it evenly among the four caps.
5. Top each mushroom with chopped parsley.
6. Bake for 20-25 minutes or until mushrooms are tender.
Cooking Time: 20-25 minutes
Alkaline Vegan Beetroot and Carrot Salad
Elevate your salad game with this stunning combination of sweet beets and crunchy carrots, all while keeping it alkaline and vegan-friendly!
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 4 medium-sized carrots, peeled and grated
– 1/4 cup fresh parsley, chopped
– 2 tablespoons apple cider vinegar
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a large bowl, combine beetroot and carrot slices.
2. In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon mustard, and salt.
3. Pour the dressing over the beetroot mixture and toss to coat.
4. Stir in chopped parsley and olive oil.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: None! This salad is ready in a flash!
Alkaline Vegan Coconut Yogurt Parfait
A refreshing and healthy dessert option that combines the creamy richness of coconut yogurt with the sweetness of fresh fruit.
Ingredients:
– 1 cup coconut yogurt (alkaline-friendly brand)
– 1/2 cup mixed berries (fresh or frozen)
– 1/4 cup granola (make sure it’s vegan and low-sodium)
– 1 tablespoon shredded coconut
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. In a small bowl, mix together the coconut yogurt and honey or maple syrup (if using).
2. Layer the yogurt mixture, mixed berries, and granola in a parfait glass or a tall clear cup.
3. Sprinkle shredded coconut on top of the granola for added texture and flavor.
4. Serve immediately, or cover and refrigerate for up to 24 hours.
Cooking Time: None
Tips:
– Use a high-quality alkaline-friendly coconut yogurt that is low in sugar and made with natural ingredients.
– Feel free to customize the parfait with your favorite fruits or nuts!
– If using frozen berries, thaw them first before mixing with the yogurt.
Summary
Discover the power of alkaline vegan cuisine with these 20 delicious and nutritious recipes! From comforting bowls to refreshing smoothies, each dish is carefully crafted to promote optimal health. Enjoy hearty lentil soups and stuffed bell peppers, or indulge in creamy cauliflower soup and decadent chocolate mousse. Whether you’re a seasoned vegan or just looking for healthy inspiration, these alkaline-friendly recipes are sure to delight your taste buds and nourish your body.
