4 Raw Vegan Lunch Ideas

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)

Follow me on my socials! 🙂
IG: @Ramello.Robinson
TikTok: @rawmell0 & @Ramello.Robinson

the music I use:
https://share.epidemicsound.com/rrz4xw

Yo, what is going on y’all? We back with another video. This week I got four raw vegan lunch ideas that I think you would enjoy. We have a raw Mediterranean collar green wrap. We have some colorful sushi. Then we got some tapo Tuesday for Tuesday. Then we have a citrus and ginger zood salad. I think you’re going to enjoy all four. So, let me show you how to make it. [Music] Now, these are very simple. Got a collar green. Cut these part of the stem off so it’s easier to roll. It’s not going to cut too deep. Just like that. So, we’re going to grab our hummus. Oh, and I just made this hummus. And usually, you would put paprika on top, but guess what I put on top? If you guess cayenne, you be slather that boy thick with hummus, boy. Thick, thick, cuz going to throw our bell peppers on our cucumber. I’m going to throw these uh what they called again? Sundried tomatoes on right on tippity top. Keeping it simple but delicious. So, we’re going to take both these sides or the top and the bottom. Roll it up. Oh, roll it on up. And we we’re just going to hold on. Just take a toothpick or two or three. Not going to do that. till we get enough to where we’re satisfied. Oh, one thing I forgot to do on the last one. Let me show you. Just going to squeeze a little bit of lemon juice on it. Then it’s optional, but we’re going to put a little bit of salt and pepper on. Not too much, not too much. Here we have recipe number one. Our simple Mediterranean collar green wraps. Ooh, we [Music] this one we’re going to start with our sauce. The sauce is just coconut aminos, ginger, just those two. So, we’re going to let that marinate in there for a little bit. Now for our little sushi, our cabbage in. Throw in our zucchini ribbons. And we got our mango. We’re going to throw in our avocado. All right, let’s roll. Try to roll. [Applause] Oh my gosh. No way. I’m looking this one, too. [Applause] All right, next one. We’re going real tighter. I did my best. sort of. [Applause] Then you either want to lick right here or use some water. Dab it up. [Applause] All right. I rode forward. I couldn’t get none of them tight. these this nor sheep that I have, but they suck. So, I might not even cut it. You know, let’s let’s try to cut it. Try this one. Yep. Exactly how I thought it would happen. Exactly the way I thought it was going to happen. Try this one. Yeah. If I don’t be able to get these tight, it would be better. But screw it. Look how beautiful inside it looks. Ooh. I did my best. There you have it, y’all. We have our somewhat sushi cuz you know the nori I have sucks. But they still slap though. Boo. We [Music] So, we going to start this one with our walnut taco meat. So, we got soaked walnuts. This is like a cup, a little over teas or a little not teaspoon, a tablespoon of Mr. coconut aminos. Do a tablespoon and a half. Got big daddy cumin, which is where you’re going to get your taco meat flavor from. Mr. Cumin, half teaspoon of paprika. May be optional for y’all, but it’s not optional for me. You got to throw in some cayenne. Blend July. Yeah, buddy. Now, let’s get the construction. You can use Roma or any kind of lettuce. All I got is collard greens. So, we’re going to use collard greens just like last time. Well, actually, I have Roma, but I I ate it for my salad. Forgetting I was making this. Ate it yesterday. Oops. Got a little taco meat. And I made a little pico. So, it’s just tomatoes and onions with lime juice on top. And if you bought that life cilantro, [Music] put a little lime right in the side. Boom. Squeeze that boy on there when you eat it. And you got some delicious tacos for Tuesday. Vegan tacos for Tuesday. There we have it. We have some raw vegan tacos. Ooh, we first we going to spiralize our zucchini. Then we going to add some red cabbage. Mix it on up. We going to throw our half our orange in. Then we going to make our dressing. All right. For our dressing, about a teaspoon of tahini, about a teaspoon of uh lemon juice, spoon of orange juice. So mix it up. Forgot. Don’t want ginger. Going to add a little more of everything else. Let’s just do table. We’ll just say a tablespoon of everything. Mixy mix. Now going toss it on our salad. Then we’re going to toss our zoodle salad. He said to salad. All right. Now to top it off, I chopped up some parsley and some basil. Ooh. Now I’m going to hit it with a dink. Ooh, there we have it. Our citrus ginger zood salad. Ooh, [Music] there we have it, y’all. We have all four lunch ideas, and they’re wonderful. If you enjoy the video, give it a like. Comment down below if you’re going to try any of these or all of them. Hit that subscribe button. Hit that bell for notifications so you don’t miss a single video. And I’mma see you on the next video. Peace. [Music]