I am so delighted with our new Meatless Monday Salad! It’s a recipe I’m feeling quite proud of, and it’s packed with vegan deliciousness. Whether you’re vegan or not, you are going to love this salad for lunch or dinner (or even breakfast!).

vegan ranch with salad ingredients

How To Make a Vegan Meatless Monday Salad

If you’ve had my Vegan Sunday Salad, you are going to love this Meatless Monday Salad! It adds in some new flavors to give a totally different spin on a tossed salad. We started with lentils in this version, but feel free to mix it up with your favorite grain! I love lentils because they add some texture and protein without overwhelming the dish.

tempeh in a pan

To keep this a Meatless Monday salad, we used tempeh as the main source of protein. It’s a slightly different texture and flavor than tofu, and it has a nuttiness that is just a fabulous addition to the salad. Get your tempeh nice and crispy for the perfect crunch in every bite.

We toasted up some walnuts, added white sesame seeds, green cabbage, pepperoncini, green onions, and cucumbers. If you’ve seen the viral green salads on TikTok, we basically did a nocrumbsleft spin on it with this Meatless Monday version!

tempeh going into the mealess monday salad

Now, the stars of the show in my opinion are the vegan feta cheese and the dressing. The vegan feta was a very pleasant surprise! I am gal that loves a feta cheese, so being able to incorporate it into a vegan salad pretty much made my week. Then for the dressing, we used Tessemae’s brand new Vegan Ranch. I’m telling you, this ranch is incredible. It’s quickly become one of my all time favorite products from Tessemae’s. Whether you are vegan or not, it is a run don’t walk situation to this product!

Once you have everything together, toss it all so that you get a little bit of everything in each bite. The result is a light but totally satiating salad that is great for lunch at home or on the go. You know I’m a meat eater, but this salad is basically on repeat at my house. I just cannot get enough of it!

meatless monday salad in a large bowl

Make Your Own Meatless Monday Salad

When you make your own Meatless Monday Salad, make sure you rate and review it below. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok to join in all the fun!

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meatless monday salad in a large bowl

Vegan Meatless Monday Salad

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Salads
  • Method: Stovetop
  • Diet: Gluten Free

Description

This Meatless Monday Salad is a great vegan option for any meal of the day! It’s light, delicious, and satiating all in one. I can’t get enough of it!


Ingredients

1/2 cup black lentils, but feel free to use your favorite grain

2 teaspoons kosher salt, divided

8 ounces tempeh, original

2 to 3 tablespoons extra-virgin olive oil

½ cup whole walnuts

2 tablespoons white sesame seeds

5 to 7 ounces baby romaine

3 to 4 cups thinly sliced green cabbage

½ cup thinly sliced pepperoncini

¾ cup thinly sliced green onions

¾ cup thinly sliced English cucumbers

3 to 4 ounces vegan feta cheese

1 bottle of Tessemae’s Vegan Ranch

1 to 2 avocados, cut into cubes


Instructions

Place the lentils in a colander, to rinse well. In a saucepan, add 1 ½ cups of water and 1 teaspoon of salt. Add the rinsed lentils and bring to a boil. Partially cover the saucepan, lower the heat to a simmer, and cook the lentils 5 to 10 minutes LESS, than the instructions of the package, to achieve a more firm, al dente lentil texture. Remove and drain and set aside to cool.

 

Cut the tempeh in half lengthwise. Then cut into squares.

 

In a large pan, add 2 to 3 tablespoons of olive oil over medium-high heat. Add the tempeh pieces and cook, turning once, until crispy and golden brown on both sides, 7 to 10 minutes. Remove and set aside.

 

In the same pan, with the same oil, add the walnuts. Stir constantly as they can easily burn. Cook until slightly browned and toasted, about 3 minutes. Add the sesame seeds, stir to combine then quickly remove the nut clusters and transfer them to a small bowl. Set aside.

 

In a large bowl, using your hands, rip the romaine lettuce into pieces and add the cabbage. Sprinkle salt and toss to combine. Add the pepperoncini, green onions, and cucumber and toss. Crumble the vegan feta and add to the salad along with half of the avocado, the nut mixture, ½ to ¾ cup of lentils and tempeh. Toss. Pour a generous amount of the delicious Tesseame’s Vegan Ranch and toss again. Add the rest of the avocado and gently toss a final time. Add more salt if needed and enjoy!


Keywords: vegan salad, meatless monday salad