vegan salad recipes

Supreme Vegan Salads

We all know the jokes about vegans eating nothing but grass or lettuce or any other leafy green, right?

To a certain extent that’s true for this vegan, but that’s because once you open your mind, salads are damn good. They aren’t just delicious though, they are also packed with vitamins and nutrients that keep you healthy and beautiful! Besides all that, you plenty of natural fiber to keep everything in working order.

Let’s not forget, for those of us looking for a calorie friendly way to satisfy our appetite, salads are super calorie friendly!

So yeah, we vegans definitely know how to do salad right.

vegan salad recipes

Of course you can always make salad with pretty much anything you want, but I prefer to add a bit of beans & grains for a little heft to go along with all the fresh, raw goodness of traditional salad veggies.

My go to salad ingredients are: lettuce, tomato, scallions, cucumber, radishes, olives & sprouts

If I’m feeling creative or if I have some extra time I’ll add shredded carrots, apples, cranberries, fennel, artichokes, sun dried tomatoes or kohlrabi. The point to making delicious vegan salads for lunch or for dinner, is to get creative. Don’t be afraid to test out a vegetable you think you don’t like or don’t know how to cook. You have your phone, never be afraid to whip it out in the middle of the grocery store and type in “how to cook/eat” a particular food item. Phones are tools too, people!

vegan taco burrito bowl

Another thing I love about salad? Adding lettuce to an otherwise super caloric meal is an awesome cheat. Feel like tacos or a burrito? Add the all fixings on a bed of lettuce and you can eat it guilt-free, in addition to cruelty free! And with the addition of grains, you can easily turn a taco salad into a taco bowl…and you can even add your favorite vegan cheese too!

One of my favorites is a Chipotle style burrito bowl and you can make it so many times without repeats!

Feeling too lazy to make a big ol’ dinner? Mix your lettuce with some shredded cabbage to fill you up and toss in fifty grams of cooked tofu or TVP and you’ve got a vegan chicken salad that will satisfy your appetite.

I have a cabinet filled with vinegar and there’s always veggiegurt (vegan yogurt) in my fridge for salad because some days I feel like a vinaigrette and others I want something creamy. The options are endless, so the next time someone cracks a joke about vegans eating nothing but lettuce, sit back with a smug smile knowing they if they knew what you now know about salads, they’d be halfway to changing their lives!

creamy vegan pesto salad dressing

And if you find yourself running out of ideas, consider some of your favorite dishes butt salad-ized! (Is that a word? If not, it totally should be!)

Think about it, pasta salad…nix the pasta and add lettuce instead. Take your favorite antipasti ingredients and toss it with a cup or two of Romaine, Spinach or Arugula, whatever tickles your taste buds.

Check out this soy & steak fries salad!

Eating healthy and eating vegan NEVER ever means you have to have a boring meal. All you need is a bit of desire and tons of creativity.

Pofta buna!

Spiced Chickpea & Sprouts Salad ~ How Vegans REALLY Do Salad

If you’ve been a vegan or any amount of time, you’ve probably been accused of eating nothing but rabbit food. And if you’re not, then you’ve probably made some variation of this joke.

Ha-friggin’-ha!

The truth is that if you want to be healthy and regular, salads are kind of an essential part of life, at least for me. For us. But we’re not talking about your basic gross salad with iceberg lettuce and under ripe tomatoes, we’re talking about salad with a capital ‘S’.

Now let’s get down to business, starting with the lettuce. I prefer Romaine because it’s a light flavored green that goes with pretty much everything but here I mixed the Romaine with arugula because that spicy flavor was perfect with the spiced chickpeas. I’d recommend anything BUT iceberg because the nutrients are minimal just like the taste, but if you’re not a big salad eater, start with Romaine and work your way up to darker, greener leaves.

When it comes to building your salad, choose what you know you like but also add something you’ve never had before. Since we already know that I’m not an avocado fan, the photos with avocados are HIS salad. Look close at the bowl and you’ll see:

Vine tomatoes
Cucumber
Scallions
Sprouts (red and white)
Artichoke hearts
Avocado

For the spiced chickpeas I bought dry beans because they’re WAY cheaper and you can cook them however you want. Plus chickpeas are an excellent source of protein for those of you so very concerned about my protein intake. Then you make sure the beans are nice and dry before you toss them in the spice mixture. Ours included: yellow curry, cayenne pepper, black pepper, masala powder, garlic granules and a pinch of ground scotch bonnet peppers. Toss the chickpeas until well coated and roast in the oven for 15-20 minutes.

Now you’re ready for the oil-free vinaigrette. Let me preface this by saying that I don’t have a problem with oil, per se, but let’s just say that it isn’t really healthy for you. Sure it may have some benefits, but only good things can happen from limiting your oil intake.

Hence, the oil free vinaigrette. I like to use herbs, vinegar and mustard…all varieties of mustard to change up the flavors. Place it in a little jar and shake like crazy or break out your whisk and do it the old fashion way. Either way you’ll get a delicious dressing for your salad without the extra calories and fat.

If you look very closely you’ll see that I added a pinch of fried onions to the top because, well because being vegan doesn’t mean around the clock, nonstop healthy eating. Unfortunately. I’m still a work in progress but meals like this make me feel pretty good about that progress.

Guten Appetit!