The Best Meatless Monday Salad!
I love creating vegan dishes, I love vegan food, but mostly I love vegan people—especially my son! My Meatless Monday Salad is a winner whether you’re plant-based or not—and it’s so important to have a few amazing plant-based dishes in your repertoire. This one is truly spectacular and layered with so many amazing flavors.
Ingredients Needed To Make A Fabulous Meatless Monday Salad.
I am indeed a carnivore, but I’m also a vegetable enthusiast! This fabulous salad starts with base of delicious leafy greens, green cabbage, then we toasted some walnuts, added white sesame seeds, pepperoncini, green onions, and cucumbers.
Even though this salad is vegan I couldn’t resist adding a creamy element. As a gal who loves a feta cheese, being able to incorporate a vegan version into this salad pretty much made my week.
This Meatless Monday meal is packed with vegan protein!
To make sure this Meatless Monday salad was really hearty, we used tempeh as the main source of protein.
Tempeh offers a slightly different texture and flavor than tofu, and its nuttiness is a fabulous addition to the salad.
Teri’s Meatless Monday tip: Make sure to get your tempeh nice and crispy for the perfect crunch in every bite.
Creamy Chive Citrus Dressing Magic Elixir
I absolutely love the crunchy-sweet combination we’ve created, and my Creamy Chive Citrus Dressing Magic Elixir takes it over the top.
Step by Step How to Make A Meatless Monday Salad
This salad is super easy to assemble and even easier to devour! Let’s go!
Once you have everything ready, toss it all together so you get a little bit of each element in each bite. The result is a light but totally satiating salad that’s great for lunch either at home or on the go. I pack the separate elements in jars then toss them together and eat at mealtime.
It’s a revelation. I just can’t get enough of it!
Looking for more fantastic vegan recipes? Keep scrolling for Teri’s favorites!
There are some really fabulous vegan recipes featured here on nocrumbsleft that I have linked for you below, but the vegan recipes in my bestselling cookbook are a run, don’t walk situation!
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Vegan Summer Corn Recipes
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Vegan Pesto Grilled Vegetable Salad
As a vegetable-forward person and a lover of all things vegan, I knew I had to make a vegan version of my Grilled Vegetable Salad! One of my favorite things to do is make delicious vegan food for friends. There are millions of ways to make fabulous vegan dishes, so never let anyone make you feel limited. As a bonus, this dish is even Whole30!
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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!
Vegan Meatless Monday Salad
- 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 to 2 avocados, cut into cubes
Vegan Creamy Chive Citrus Dressing
- 1 cup vegan mayonnaise
- 4 tablespoons finely chopped chives
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, pressed
- 1 teaspoon hot sauce
- ½ teaspoon grated lemon zest
- ½ teaspoon kosher salt
To make the dressing:
In a wide mouth mason jar, using an immersion blender to blend, blend all of the ingredients together until thoroughly combined. Cover and refrigerate.
Vegan Meatless Monday Salad:
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. Add a decent amount of the Vegan Creamy Chive Dressing and toss again. Add the rest of the avocado and gently toss a final time. Add more salt if needed and enjoy!
- Serving Size:
- Calories: 669
- Sugar: 7.4 g
- Sodium: 996.5 mg
- Fat: 51.6 g
- Carbohydrates: 40.4 g
- Protein: 23.3 g
- Cholesterol: 22.8 mg
Keywords: vegan salad, meatless monday salad
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.