Another reason that I love a big ol’ bowl of vegan salad is because you can have a lot of the same ingredients from one day to the next and ever get sick of’em.
Cucumber? I don’t care, put it in everything!
Carrots? Why do matchsticks taste different than grated carrots?
Tomatoes? Too many varieties to consider.
And that’s on top of being healthy and nutritious and really beautiful. So the reason question is, why aren’t we all eating more vegan salad recipe?
The easy answer is that I am. Vegan salads are quick and easy, and with just a little bit of prep I can easily make a two-fer meal.
What’s your excuse?
Summer Veggies
There are some vegetables and fruits that seem to be always in season, depending on where you live, and that’s great. But when you find produce that’s not always available year round, that’s when you have to be creative about your vegan salads.
Since it’s July, take advantage of peaches, berries, watermelon, nectarines and cherries when it comes to fruit. Even though they’re always around, tomatoes, cucumber, bell peppers, zucchini and corn are at the height of the season so find ways to use them in your vegan salads.
Add A Grain
Don’t be afraid to add 100 grams or so of grains to your salad either. Not only are they good for you, but they soak up flavors very well and those flavors only get better as time wears on.
Okay, let’s get going!
Kitchen Tools:
*Salad bowl
*Cutting board
*Kitchen knife
*Salad tongs
*Small pot
Ingredients:
*Bulgur
*Carrots (matchsticks)
*Cucumber
*Corn on the cob
*Apple
*Shallots
*Orange bell pepper
*Tomato
*Mustard
*Vegan yogurt
Instructions:
*Cook bulgur according to package instructions and remember a 2:1 water to grains ratio.
*Mix vegan yogurt, mustard, salt, black pepper and herbs into a small mixing bowl until combined. Set aside.
*Chop your veggies and put them in the salad bowl. I recommend matchsticks for the carrots instead of grating because you get some texture without too much crunch with each bite.
*Let bulgur cool and then fluff it with a fork before adding it to the large mixing bowl.
*Add vegan salad dressing over the top and toss until blended.
Note: Cook corn on the cob first and let it cool before cutting the kernels free. You can also use canned or frozen corn if you want.
Note II: I added TVP on the side because…protein.
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Tell me what you think about this!