Protein-Packed Vegan Steak Salad | Easy & Delicious Plant-Based Recipe

vegan steak strips

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and can be marinated for flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is usually more affordable.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Mashed peas can provide creaminess at a lower cost.

Start by making the dressing. Squeeze 3 tablespoons of fresh lemon juice into a bowl.

Add 1 tablespoon of maple syrup for sweetness.

Stir in 1 tablespoon of nutritional yeast flakes and around 1 tablespoon of chopped fresh parsley.

Add 1 clove of minced garlic to the mixture.

Slowly drizzle in 1/4 cup of olive oil while stirring to emulsify the dressing. Set aside to let the flavors combine.

Prepare a platter with a generous amount of Roma lettuce as the base.

Chop red onion and spread it over the lettuce.

Slice baby cucumbers and add them to the salad.

Cut corn off the cob into chunks and distribute it evenly across the greens.

Add chopped cherry tomatoes and yellow cherry tomatoes to the salad.

Slice an avocado in half, remove the pit, and scoop out slices to arrange on the salad.

In a skillet, add Beyond Steak vegan steak strips and season with 1/2 teaspoon of garlic powder and 1 teaspoon of lemon juice.

Cook the vegan steak until heated through and firm, then spread it over the salad evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens