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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 1x
  • Category: Salads
  • Method: Stovetop
  • Diet: Gluten Free


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!



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


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