1 cup grated Carrots
1 cup finely chopped celery
1 cup finely chopped red bell pepper
1 cup fresh parsley
1' grated fresh ginger
1/2 teaspoon cayenne pepper
1 teaspoon Himalaya salt

'Peanut' Sauce
1 cup almond butter
2 medjool dates (pits removed)
2 tablespoons nama shoyu
juice of 1 lime/lemon
1/2 red chili pepper
1/4 roasted sesame oil

Pulse blend (not too finely!) all vegetables in the food processor for approx. 20 seconds.
Massage 1 tablespoon of olive oil into the vegetables

Blend all 'peanut sauce' ingredients in the blender or food processor until smooth. Add the sauce to the vegetables and mix well. Place the vegetable dish in the dehydrator for approx. 2 hours.

Tip: use a flat lasagna dish for this recipe.
*Recipe from Unlimited Health Raw Taste Sensations by Helen Belien (currently not available in English)

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