You’ll be a fully raw convert after feasting on this zesty, crunchy, flavorful “stir no-fry.”

With the weather warming up and colorful produce in abundance, there’s nothing that hits the spot quite like a big bowl of fresh vegetables. Which is why this raw “stir no-fry” from Maz Valcorza’s The Naked Vegan: 140+ Tasty Raw Vegan Recipes for Health and Wellness is such a winner in our books. With a light, ginger-infused lime and tamari marinade and easy-to-make coconut cauliflower rice, we’re doubling down on our veggies—no stove required.

Serves 4

What you need:

For the lime & tamari marinade:
½ cup extra virgin olive oil
2 teaspons sesame oil
Juice of 1 lime
4 tablespoons tamari
2 tablespoons finely chopped fresh ginger
¼ cup roughly chopped peanuts

For the vegetables:
2 cups broccoli florets
1 red bell pepper, seeded and finely sliced
1 cup julienned carrots
1 cup bean sprouts
½ cup shredded bok choy
½ cup shredded savoy cabbage
½ red onion, finely sliced
1 garlic clove crushed

For the coconut-cauliflower rice:
4 cups cauliflower florets
½ cup shredded coconut
½ teaspoon Himalayan pink salt

For garnish:
4 tablespoons black or white sesame seeds
3 tablespoons cilantro leaves

What you do:

1. For the marinade, place all ingredients in a high-speed blender until well combined. Pour into a large mixing bowl. 
2. For the vegetables, add all vegetables into the same bowl. Toss and allow to marinate while making cauliflower rice.
3. For the coconut-cauliflower rice, pulse all ingredients in a food processor until cauliflower resembles texture of rice, being careful not to over-process.
4. To serve, divide coconut-cauliflower rice among four bowls and top with vegetable mix. Sprinkle with sesame seeds, and garnish with cilantro.

Vegan Sticky Sesame-Orange Tofu with Savory Pancakes

This sticky orange tofu dish has a hint of chili, nutty sesame seeds, and a topping of crisp, vibrant spring onions, reminiscent of the classic restaurant dish. 

The sweet and spicy combination of marmalade and chili complements the tender tofu in this dish from the Vegan Fakeout cookbook. Swap up the toppings to your liking, such as bean sprouts for a lovely added crunch or chives and mint to enhance freshness. 

What you need:

For the pancakes:
1¼ cups all-purpose flour, plus extra for dusting
½ cup boiling water
1 teaspoon sunflower oil

For the tofu:
1 tablespoon cornstarch
1 (9½ ounce) block extra-firm tofu, drained, pressed, and cut into bite-sized chunks
1 tablespoon sunflower oil

½ teaspoon dried chili flakes

3 tablespoons orange marmalade
2 tablespoons sesame seeds

2 green onions, finely sliced
¼ teaspoon salt

What you do:

  1. For the pancakes, into a large bowl add flour and pour in boiling water. Stir to form a thick dough, then allow dough to rest for 10 minutes until cool enough to comfortably handle. 
  2. Lightly dust a clean work surface with flour, then knead dough for 5 minutes. Cut
 dough into 8 even pieces. Lightly dust a rolling pin with flour, then roll each piece into a circle as thin as possible. 
  3. Use a pastry brush to grease a skillet lightly with oil, then place over
 medium-high heat. Add each pancake to pan, cooking for 30 seconds before flipping and cooking for another 30 seconds, ensuring they don’t brown. Keep warmed. 
  4. Dust cornstarch evenly on a plate. Evenly coat tofu pieces in cornstarch. 
  5. Add oil to a separate frying pan over high heat, and add tofu. Cook for 10 minutes, turning frequently to ensure even cooking. Add chili flakes and cook for another minute. Add marmalade and cook for 2 more minutes, stirring continuously. Remove from heat and sprinkle with sesame seeds, green onions, and salt. Spoon tofu into pancakes and serve.