Happy Hump Day! How’s your week going so far?
My week is busy as usual with a new ghostwriting project as well as working on Mya & Lance’s story, so my brain is full of creating towns and telling (someone else’s) life story!
Today, we’re talking vegan salad recipes because y’all know that salad is my jam! I love grabbing fresh and seasonal vegetables and finding a way to turn them into something yummy and delicious and this salad is no different, but it is quite different from my usual salads.
First, this one contains Castelvetrano olives, which are olives but they aren’t like the olives we’re (read: me) used to. These vibrant green olives aren’t quite as salty as your traditional black or Spanish olives, or Kalamata olives either, but it’s got a heft to it that adds gravity to any dish you put them in.
This vegan salad recipe is easy to make because nearly everything is fresh and raw, which is great for those of you in search of raw vegan recipes. If you don’t want to add the cooked elements, you can simply omit them or opt for uncooked but nicely seasoned tofu. This is a flavor bomb so you can easily swap out the vegan chicken, which is just TVP, with edamame beans or another all natural protein source.
Now, let’s get to it because with the holidays upon us, everyone needs a few lightweight vegan recipes to avoid going out of control. Right?
Just me?
Kitchen Tools:
*Salad bowl
*Salad tongs
*Cutting board
*Kitchen knife
Ingredients:
*TVP (or your favorite vegan chicken)
*Castelvetrano olives
*Cherry tomatoes
*Capers
*Sun-dried tomatoes
*Garlic (roasted)
*Onion, oven cooked
*Vegan Feta block, crumbled
*Potato bread (optional)
Instructions:
*Pre-heat oven to 180C/350F
*Rehydrate TVP for 5 to 10 minutes and then drain.
*Chop onions and season, placing on a baking tray. Slice the top off a head of garlic and spritz with oil or water before wrapping in aluminum foil. Season TVP and place on baking sheet beside onions.
*Bake for 15 to 20 minutes, until onions are brown and TVP are crispy and brown.
*Chop the capers, tomatoes, olives and sundried tomatoes and place in a large mixing bowl. Crumble the vegan feta cheese with your hands right over the mixing bowl.
*When the onions, garlic and TVP are done, let cool slightly and add to the mixing bowl. Give the bowl one last pinch of seasoning and toss. Feel free to add balsamic vinegar if you need a bit of moisture but I think this recipe works well without a vegan salad dressing.
*Toss everything together and serve.
This vegan salad is everything a salad should be. It’s full of flavor and nutrients, and this isn’t your everyday salad. There are no leafy greens and no cucumbers, which I truly love but I didn’t want the extra liquid in this salad so I left them in the crisper.
The potato bread is totally optional but the bread looked amazing in the bakery that I couldn’t resist. It soaked up a lot of the flavors on the bottom of the plate from the olives, tomatoes and capers, so yeah it was NICE.
This is another easy vegan recipe that you can make with very little effort and it’s crazy healthy even with the vegan Feta so it’s also a guilt-free vegan meal!
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The Spicy Spatula 
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