18 Delicious Alkaline Vegan Recipes for Health

Ready to revitalize your meals with a splash of health and flavor? Dive into our roundup of 18 Delicious Alkaline Vegan Recipes, where each dish is a celebration of nourishing ingredients and vibrant tastes. Perfect for home cooks looking to balance their diet without sacrificing satisfaction, these recipes promise to delight your palate and energize your body. Let’s embark on this tasty journey to wellness together!

Alkaline Vegan Lentil Soup

Dig into a bowl of this Alkaline Vegan Lentil Soup, and you’ll feel nourished from the inside out. It’s packed with flavor, easy to make, and perfect for any day you need a healthy pick-me-up.

Ingredients

• 1 cup green lentils (rinsed and drained)
• 4 cups vegetable broth (low sodium for alkaline diet)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin (adjust to taste)
• 1/2 tsp turmeric
• 1/4 tsp black pepper (freshly ground)
• 2 cups spinach (chopped)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. Heat the olive oil in a large pot over medium heat (about 2 minutes until shimmering).
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent (about 5 minutes).
3. Stir in the cumin, turmeric, and black pepper. Cook for 1 minute to toast the spices.
4. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes (until lentils are tender).
6. Stir in the chopped spinach and lemon juice. Cook for another 2 minutes until the spinach is wilted.
7. Remove from heat. Let the soup sit for 5 minutes before serving to allow flavors to meld.

Fluffy lentils and tender spinach make this soup hearty yet light. Serve with a slice of alkaline-friendly bread or a sprinkle of nutritional yeast for extra umami.

Quinoa and Avocado Alkaline Salad

Mmm, you’re going to love this Quinoa and Avocado Alkaline Salad. It’s fresh, nutritious, and super easy to whip up for a quick lunch or a side dish that’ll impress.

Ingredients

• 1 cup quinoa, rinsed (for fluffier quinoa)
• 2 cups water (or vegetable broth for extra flavor)
• 1 ripe avocado, diced (wait to cut until step 5 to prevent browning)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup cherry tomatoes, halved (any color works)
• 1/4 cup red onion, finely diced (soak in water for 10 minutes to mellow the flavor)

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
3. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork. Tip: This resting time helps the quinoa absorb any remaining moisture.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Tip: Taste the dressing now and adjust the seasoning if needed.
5. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, and red onion. Tip: Add the avocado last to keep it from getting mushy.
6. Pour the dressing over the salad and gently toss to combine. Serve immediately or chill for 30 minutes to let the flavors meld.

Zesty and vibrant, this salad is a texture dream with the creamy avocado, fluffy quinoa, and juicy tomatoes. Try serving it in a hollowed-out avocado half for a fun, edible bowl.

Alkaline Vegan Green Smoothie

Just when you thought your morning routine couldn’t get any greener, here’s a smoothie that’s not only packed with nutrients but also keeps your body’s pH levels in check. It’s the perfect blend of health and taste, ready in minutes.

Ingredients

• 2 cups spinach (fresh, tightly packed)
• 1 ripe banana (for sweetness, freeze for a thicker texture)
• 1/2 avocado (adds creaminess)
• 1 tbsp almond butter (or any nut butter for protein)
• 1 cup almond milk (unsweetened, adjust for desired thickness)
• 1 tsp spirulina powder (for an alkaline boost, optional)
• 1/2 cup ice cubes (omit if using frozen banana)

Instructions

1. Wash the spinach thoroughly under cold water to remove any dirt or grit.
2. Peel the banana and break it into chunks for easier blending.
3. Cut the avocado in half, remove the pit, and scoop out the flesh.
4. Add all ingredients into a high-speed blender, starting with the almond milk to help with blending.
5. Blend on high for 30-45 seconds until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a splash more almond milk.
6. Pour into a glass and enjoy immediately for the best texture and flavor. Tip: For an extra chill, serve with a metal straw.

Kickstart your day with this smoothie’s velvety texture and subtly sweet, nutty flavor. Try topping it with chia seeds or coconut flakes for an added crunch.

Sweet Potato and Kale Alkaline Stew

Just imagine coming home to a bowl of warm, comforting stew that’s not only delicious but also packed with nutrients. You’re going to love this Sweet Potato and Kale Alkaline Stew, perfect for any day you need a healthy pick-me-up.

Ingredients

• 2 cups sweet potatoes, cubed (about 1 large sweet potato)
• 1 bunch kale, stems removed and leaves chopped (or sub spinach for a milder taste)
• 1 tbsp olive oil (or any neutral oil)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp sea salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sweet potatoes to the pot, stirring occasionally, until they start to soften, about 5 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. Tip: For a richer flavor, you can sauté a diced onion before adding the sweet potatoes.
4. Reduce the heat to low, cover, and simmer until the sweet potatoes are tender, about 15 minutes.
5. Stir in the kale, garlic powder, sea salt, and black pepper. Tip: Adding the kale last preserves its color and nutrients.
6. Cover and cook for an additional 5 minutes, or until the kale is wilted but still vibrant. Tip: Taste and adjust seasoning before serving.

Rich in flavors and textures, this stew pairs wonderfully with a slice of crusty bread or over a bed of quinoa for an extra protein boost. The sweet potatoes give it a creamy base, while the kale adds a slight crunch, making every spoonful satisfying.

Alkaline Vegan Cauliflower Rice

Feeling like you need a light, healthy side that won’t weigh you down? This alkaline vegan cauliflower rice is your go-to. It’s simple, flavorful, and pairs perfectly with just about anything.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp coconut oil (or any neutral oil)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 2 tbsp chopped parsley (for garnish, optional)

Instructions

1. Heat coconut oil in a large skillet over medium heat (about 350°F).
2. Add the riced cauliflower to the skillet. Stir to coat with oil.
3. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of crunch.
4. Season with sea salt and black pepper. Stir well to combine.
5. Remove from heat and drizzle with lemon juice. Toss to distribute the flavor evenly.
6. Garnish with chopped parsley before serving, if desired.

Zesty and light, this cauliflower rice has a satisfying texture that’s not too soft. Try it under a stir-fry or alongside grilled veggies for a complete meal.

Spicy Alkaline Vegan Chickpea Curry

Ready to spice up your dinner routine? This Spicy Alkaline Vegan Chickpea Curry is a game-changer. It’s packed with flavor, easy to make, and totally satisfying.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 tbsp coconut oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add curry powder and turmeric, toast the spices for 30 seconds to release their flavors.
5. Pour in coconut milk and vegetable broth, bring to a simmer.
6. Add chickpeas, let the curry simmer for 15 minutes, stirring occasionally.
7. Finish with lemon juice and salt to taste, simmer for another 2 minutes.

What you’ll love about this curry is its creamy texture and bold flavors. Serve it over quinoa or with a side of naan for a complete meal.

Alkaline Vegan Zucchini Noodles

Believe it or not, you can turn zucchini into noodles that are not only alkaline-friendly but also vegan and utterly delicious. Perfect for a light lunch or a healthy dinner, these noodles are a game-changer.

Ingredients

• 2 medium zucchinis (spiralized into noodles)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic (minced, adjust to taste)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp nutritional yeast (for a cheesy flavor)
• 1/4 cup cherry tomatoes (halved, for garnish)
• Fresh basil leaves (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 1 minute).
2. Add minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Add zucchini noodles to the skillet. Toss gently to coat with oil and garlic. Cook for 2-3 minutes, just until noodles are slightly softened but still crisp.
4. Sprinkle sea salt, black pepper, and nutritional yeast over the noodles. Toss to combine evenly.
5. Remove from heat. Transfer to serving plates immediately to prevent overcooking.
6. Garnish with cherry tomatoes and fresh basil leaves before serving.

Unbelievably light yet satisfying, these zucchini noodles have a fresh, slightly crisp texture with a hint of garlic and a cheesy note from the nutritional yeast. Try serving them with a sprinkle of red pepper flakes for an extra kick or alongside a creamy avocado sauce for dipping.

Alkaline Vegan Stuffed Bell Peppers

Just when you thought stuffed bell peppers couldn’t get any better, here comes a twist that’s both alkaline and vegan. Perfect for those looking to keep things light yet flavorful, this dish is a game-changer for weeknight dinners.

Ingredients

• 4 large bell peppers, any color (choose ones that stand flat for easier stuffing)
• 1 cup quinoa, rinsed (for a fluffier texture)
• 2 cups vegetable broth (or water, but broth adds more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 can black beans, drained and rinsed (about 15 oz)
• 1 cup corn kernels, fresh or frozen
• 1 tsp cumin (for a smoky touch)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup fresh cilantro, chopped (optional for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
4. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in the black beans, corn, cumin, and salt. Cook for another 3 minutes, just to warm through.
6. Fluff the quinoa with a fork and mix it into the skillet with the bean mixture. Taste and adjust seasoning if needed.
7. Stuff each bell pepper with the quinoa mixture, packing it in lightly. Place them in a baking dish.
8. Bake for 25-30 minutes, until the peppers are tender and the edges start to brown.
9. Garnish with fresh cilantro before serving, if desired.

Crunchy yet tender, these stuffed peppers are a delightful mix of textures and flavors. Serve them with a side of avocado slices or a dollop of vegan sour cream for an extra creamy contrast.

Alkaline Vegan Coconut Yogurt

Making your own alkaline vegan coconut yogurt is easier than you think, and it’s a game-changer for your gut health. You’ll love how creamy and tangy it turns out, perfect for breakfast or a snack.

Ingredients

• 2 cups coconut milk (full-fat for creaminess)
• 2 tbsp agar agar powder (for setting, adjust if you like it softer)
• 1 probiotic capsule (ensure it’s dairy-free)
• 1 tbsp maple syrup (optional, for a hint of sweetness)

Instructions

1. Heat the coconut milk in a saucepan over medium heat until it reaches 110°F, stirring occasionally to prevent scorching.
2. Sprinkle the agar agar powder into the warm coconut milk, whisking continuously to avoid clumps, and heat until dissolved, about 2 minutes.
3. Remove the saucepan from heat and let it cool to room temperature, around 75°F, which takes about 20 minutes.
4. Open the probiotic capsule and stir the powder into the cooled coconut milk mixture until fully incorporated.
5. Pour the mixture into a clean glass jar, cover with a breathable cloth, and secure with a rubber band.
6. Place the jar in a warm, dark spot (like an oven with the light on) for 24-48 hours to culture, depending on how tangy you like it.
7. After culturing, stir in maple syrup if using, then refrigerate for at least 4 hours to set completely.

You’ll be amazed at how thick and creamy this yogurt gets, with a subtle coconut flavor that’s not overpowering. Try it topped with fresh berries or a drizzle of almond butter for an extra treat.

Alkaline Vegan Mushroom Stir Fry

Alright, you’re in for a treat with this Alkaline Vegan Mushroom Stir Fry. It’s packed with flavor, easy to whip up, and totally guilt-free.

Ingredients

• 2 cups sliced mushrooms (cremini or button work great)
• 1 tbsp coconut oil (or any neutral oil)
• 1/2 cup sliced red bell pepper (adds a sweet crunch)
• 1/4 cup sliced red onion (for a bit of bite)
• 1 tbsp tamari (or soy sauce, adjust to taste)
• 1 tsp garlic powder (for that umami kick)
• 1/2 tsp smoked paprika (adds depth)
• 1/4 cup water (to deglaze the pan)

Instructions

1. Heat a large skillet over medium heat and add the coconut oil.
2. Once the oil is melted, add the mushrooms. Cook for 5 minutes, stirring occasionally, until they start to brown.
3. Add the red bell pepper and red onion. Cook for another 3 minutes, until the vegetables are slightly softened.
4. Stir in the tamari, garlic powder, and smoked paprika. Mix well to coat the vegetables evenly.
5. Pour in the water to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2 more minutes, until the liquid has mostly evaporated.
6. Remove from heat and let it sit for a minute before serving.

Craving something with a bit of texture and a smoky, umami flavor? This stir fry has got you covered. Try serving it over a bed of quinoa or with a side of steamed greens for a complete meal.

Alkaline Vegan Chia Seed Pudding

You’ve probably heard all about chia seeds and their superfood status, but have you tried them in a pudding that’s both alkaline and vegan? It’s creamy, dreamy, and packed with nutrients to start your day right.

Ingredients

• 1/4 cup chia seeds (black or white, your choice)
• 1 cup almond milk (unsweetened, or any plant-based milk)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• A pinch of sea salt (enhances all the flavors)

Instructions

1. In a medium bowl, combine chia seeds and almond milk. Stir well to prevent clumping.
2. Add maple syrup, vanilla extract, and a pinch of sea salt to the mixture. Stir until everything is fully incorporated.
3. Cover the bowl with plastic wrap or a lid. Let it sit in the fridge for at least 4 hours, or overnight for best results. Tip: Give it a stir after 2 hours to ensure even soaking.
4. Once thickened to a pudding consistency, give it a final stir. Tip: If it’s too thick, add a little more almond milk until you reach your desired consistency.
5. Serve chilled. Tip: Top with fresh berries or a sprinkle of cinnamon for extra flavor.

Delightfully creamy with a slight crunch from the chia seeds, this pudding is a versatile base for all your favorite toppings. Enjoy it as a breakfast bowl or a healthy dessert—either way, it’s a win.

Alkaline Vegan Beetroot Hummus

Just when you thought hummus couldn’t get any better, here comes a vibrant twist that’s as good for your body as it is for your taste buds. This Alkaline Vegan Beetroot Hummus is not only a feast for the eyes but packs a nutritional punch, perfect for dipping, spreading, or just eating by the spoonful.

Ingredients

• 1 cup cooked chickpeas (canned is fine, just rinse well)
• 1 medium beetroot, roasted and peeled (about 1/2 cup, for that deep color and sweetness)
• 2 tbsp tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 clove garlic (minced, or more if you love garlic)
• 1/4 cup olive oil (extra virgin for a fruity note)
• 1/2 tsp sea salt (adjust to taste)
• 1/2 tsp cumin (toasted and ground for extra aroma)
• 2-3 tbsp water (as needed for consistency)

Instructions

1. Preheat your oven to 400°F. Wrap the beetroot in foil and roast for 45-50 minutes until tender. Let it cool, then peel.
2. In a food processor, combine the chickpeas, peeled beetroot, tahini, lemon juice, garlic, olive oil, sea salt, and cumin.
3. Blend on high until smooth, scraping down the sides as needed. Tip: If the mixture is too thick, add water one tablespoon at a time until you reach your desired consistency.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed. Tip: For a smoother hummus, blend longer and consider removing chickpea skins.
5. Transfer to a bowl, drizzle with a little olive oil, and sprinkle with cumin or sesame seeds for garnish. Tip: Let it sit for an hour before serving to allow flavors to meld.

Bright and earthy with a creamy texture, this hummus is a showstopper on a veggie platter or as a bold spread on your morning toast. The beetroot not only adds a stunning color but a subtle sweetness that pairs wonderfully with the tangy lemon and garlic.

Alkaline Vegan Spinach and Almond Pesto Pasta

Ever find yourself craving something creamy and comforting but still want to keep it light and alkaline? This Alkaline Vegan Spinach and Almond Pesto Pasta is your answer, blending the richness of traditional pesto with a healthful twist.

Ingredients

• 2 cups fresh spinach (packed, stems removed for smoother texture)
• 1/2 cup raw almonds (soaked overnight for creaminess)
• 1/4 cup olive oil (or any neutral oil)
• 2 garlic cloves (minced, adjust to taste)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 8 oz whole wheat pasta (or any alkaline-friendly pasta)
• 1/2 cup pasta water (reserved, for adjusting consistency)

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, drain the soaked almonds and add them to a food processor along with the spinach, olive oil, garlic, sea salt, and black pepper.
3. Blend the mixture on high until smooth, scraping down the sides as needed. If the pesto is too thick, gradually add reserved pasta water until desired consistency is reached.
4. Once the pasta is done, reserve 1/2 cup of the pasta water, then drain the pasta and return it to the pot.
5. Add the pesto to the pasta, tossing to coat evenly. If needed, use the reserved pasta water to loosen the sauce.
6. Serve immediately, garnished with extra almonds or spinach leaves if desired.

This dish boasts a velvety texture with a nutty, garlicky punch that’s surprisingly light. Try serving it with a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

Alkaline Vegan Pumpkin Soup

Got a craving for something cozy and nutritious? This alkaline vegan pumpkin soup is your go-to for a comforting meal that’s as good for your body as it is for your soul. It’s simple, delicious, and packed with flavors that’ll make you forget it’s entirely plant-based.

Ingredients

• 2 cups pumpkin puree (homemade or canned)
• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth (low sodium for alkaline diet)
• 1 tsp cinnamon (adjust to taste)
• 1/2 tsp nutmeg
• Salt to taste (use Himalayan pink salt for alkaline benefits)

Instructions

1. Heat the coconut oil in a large pot over medium heat until melted.
2. Add the diced onion and minced garlic to the pot. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
3. Stir in the pumpkin puree, vegetable broth, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat to low.
4. Simmer the soup for 15 minutes, stirring occasionally to prevent sticking.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
6. Season with salt to taste, then simmer for an additional 5 minutes to allow the flavors to meld.

Enjoy this creamy, velvety soup with a hint of warmth from the spices. It’s perfect on its own or garnished with roasted pumpkin seeds for an extra crunch.

Alkaline Vegan Flaxseed Crackers

You’re going to love these Alkaline Vegan Flaxseed Crackers—they’re crunchy, nutritious, and super easy to make. Perfect for when you need a healthy snack that doesn’t skimp on flavor.

Ingredients

• 1 cup flaxseeds (golden or brown, but golden are milder)
• 1/2 cup water (filtered is best for a clean taste)
• 1 tbsp olive oil (or any neutral oil you prefer)
• 1/2 tsp sea salt (adjust to taste)
• 1 tsp garlic powder (for a bit of kick, optional)

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the flaxseeds, water, olive oil, sea salt, and garlic powder until well combined. Let the mixture sit for 10 minutes to thicken.
3. Spread the mixture onto the prepared baking sheet as thinly as possible. A silicone spatula works great for this.
4. Bake for 40-45 minutes, or until the edges start to lift and the center is dry to the touch. Keep an eye on them to prevent burning.
5. Remove from the oven and let cool for 5 minutes. Break into pieces or cut into squares while still warm for clean edges.

Here’s the deal: these crackers are delightfully crisp with a nutty flavor that pairs well with hummus or avocado. Try sprinkling them with sesame seeds before baking for an extra crunch.

Alkaline Vegan Berry Smoothie Bowl

Good morning! If you’re looking for a refreshing, health-packed start to your day, this Alkaline Vegan Berry Smoothie Bowl is just the ticket. It’s vibrant, delicious, and super easy to whip up.

Ingredients

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries—your choice!)
• 1 ripe banana (for natural sweetness)
• 1/2 cup almond milk (or any plant-based milk, adjust for desired thickness)
• 1 tbsp chia seeds (for an omega-3 boost)
• 1 tsp spirulina powder (optional, for extra alkalinity)
• Toppings: sliced almonds, coconut flakes, fresh berries (get creative!)

Instructions

1. In a blender, combine the frozen mixed berries, banana, almond milk, chia seeds, and spirulina powder.
2. Blend on high for 30-45 seconds, or until smooth. Tip: If the mixture is too thick, add a splash more almond milk.
3. Pour the smoothie into a bowl. Tip: For a thicker consistency, let it sit in the freezer for 5 minutes before adding toppings.
4. Top with sliced almonds, coconut flakes, and fresh berries. Tip: Add a drizzle of almond butter for extra richness.

Just like that, you’ve got a bowl that’s not only a feast for the eyes but packed with flavors and textures. The creaminess of the banana pairs perfectly with the tartness of the berries, while the toppings add a delightful crunch. Enjoy it as is, or pair it with a slice of gluten-free toast for a more filling meal.

Alkaline Vegan Cucumber and Avocado Rolls

Perfect for a light lunch or a refreshing snack, these Alkaline Vegan Cucumber and Avocado Rolls are as easy to make as they are delicious. You’ll love the crisp cucumber paired with creamy avocado, all wrapped up in a neat little package.

Ingredients

• 1 large cucumber, thinly sliced lengthwise (use a mandoline for even slices)
• 1 ripe avocado, sliced (choose one that’s just soft to the touch)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp Himalayan pink salt (adjust to taste)
• 1/4 tsp cayenne pepper (optional for a little heat)

Instructions

1. Lay the cucumber slices flat on a clean surface. If they’re too thick, gently press with a rolling pin to flatten.
2. In a small bowl, toss the avocado slices with lemon juice, Himalayan pink salt, and cayenne pepper. This prevents browning and adds flavor.
3. Place a few avocado slices at one end of each cucumber slice. Don’t overfill to make rolling easier.
4. Carefully roll the cucumber around the avocado, starting from the end with the filling. Tip: If the cucumber breaks, it’s likely too thin; use a slightly thicker slice next time.
5. Secure each roll with a toothpick if needed, especially if serving later. This keeps them from unrolling.
6. Arrange the rolls on a plate and sprinkle with a bit more cayenne pepper for garnish, if desired.

Avocado brings a buttery texture that contrasts beautifully with the cucumber’s crunch. Serve these rolls on a bed of greens for an extra pop of color or with a side of tahini dressing for dipping.

Alkaline Vegan Lentil and Vegetable Stew

Wondering what to make for dinner that’s both hearty and healthy? You’re in luck! This alkaline vegan lentil and vegetable stew is packed with nutrients and flavors that’ll satisfy your cravings without weighing you down.

Ingredients

• 1 cup green lentils (rinsed and drained)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth (low sodium preferred)
• 1 tsp cumin (adjust to taste)
• 1 tsp turmeric
• Salt to taste
• 2 cups spinach (fresh, roughly chopped)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed lentils, vegetable broth, cumin, and turmeric to the pot. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Season with salt to taste. Tip: Start with a small amount and adjust as needed.
7. Stir in the chopped spinach and cook for another 2 minutes, just until the spinach wilts.
8. Remove from heat and let the stew sit for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Enjoy this stew as is, or pair it with a slice of crusty bread for a more filling meal. The lentils give it a satisfying texture, while the spices add a warm, comforting flavor. For a creative twist, top it with avocado slices or a dollop of vegan yogurt.

Conclusion

Exploring these 18 Delicious Alkaline Vegan Recipes opens a world of healthful, flavorful possibilities for your kitchen. Each dish is designed to nourish your body and delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, please share the love by pinning it on Pinterest. Happy cooking!

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