Vegan kale salad with Fuyu persimmon + toasted pecans

Just three ingredients in this autumn-to-winter salad and a go-to simple salad dressing of mayo, vinegar, mustard, and nutritional yeast. About the persimmon: A Fuyu persimmon is meant to be eaten raw and looks like a squat, flattened tomato. If you can’t find a Fuyu persimmon, you can substitute a favorite apple variety.

Ingredients

• kale, preferably Tuscan (aka dinosaur, lacinato, or Cavolo nero), center ribs removed and leaves cut into ribbons
• kosher salt
• Fuyu persimmon, cut into small pieces
• toasted, unsalted pecan pieces
• vegan mayonnaise
• white balsamic vinegar or vinegar of choice
• Dijon mustard or mustard of choice
• nutritional yeast

Method

1. Place the kale in a colander. Sprinkle with some salt. Massage the salt into the kale until the kale wilts and turns a shade darker. Rinse thoroughly and drain. (Alternatively, place the kale and salt in a salad spinner, massage, wash, and then spin, if desired.) Transfer to a large bowl. Add the persimmon and pecans and toss to combine.
2. To prepare the salad dressing, whisk the mayonnaise, vinegar, mustard, and nutritional yeast in a separate bowl and pour over the kale mixture or mix directly into the salad ingredients. Toss thoroughly.
3. Taste and adjust the seasoning, toss again, and serve.

Vegan quinoa + bulgur salad with cabbage, edamame, avocado + miso-lemon dressing

This salad recipe, with its quick-cook grains, comes together quickly. Please don’t be scared by the long ingredient list — the ingredients listed are just suggestions, so use whatever veggies you have or enjoy.

Ingredients

• olive oil
• red onion, diced
• mushrooms, sliced
• homemade vegetable broth, store-bought broth, or water (about 1½ cups)
• quinoa (about ½ cup), rinsed and drained
• bulgur (about ½ cup), rinsed and drained
• garlic, minced
• dried or fresh dill
• fresh lemon juice
• miso
• toasted sesame oil
• tahini (optional)
• prepared mustard (such as Dijon, yellow, spicy brown, hot and sweet)
• nutritional yeast
• shelled, fully cooked edamame
• super-firm tofu or seasoned tofu, cubed
• salad vegetables (such as sliced radishes, diced sweet pepper, thinly sliced green onions, diced kohlrabi, carrot coins)
• cabbage leaves (napa, red, or green), thinly sliced
• avocado, cubed
• toasted slivered or sliced almonds

Method

1. In a saucepan over medium heat, warm some olive oil. Add the onion and mushrooms and cook until starting to brown. Add the broth and bring to a boil. Stir in the quinoa, reduce the heat to low, and cook, covered, for 15 minutes or until the quinoa sprouts (looks like tiny curved tails). Stir in the bulgur, garlic, and dill and cook 1 minute. Remove from the heat, cover, and let cool a bit.
2. Meanwhile, in a small bowl, whisk together lemon juice, miso, some olive oil, toasted sesame oil, tahini, mustard, and nutritional yeast until well-combined. Taste and adjust the seasoning.
3. In a large bowl, add the edamame, tofu, salad vegetables, and cabbage. Add some or all of the quinoa-bulgur mixture. Toss to combine. Drizzle the dressing over the salad and toss again. Top with the avocado and almonds and serve.

Vegan corn + potato salad with edamame

Definitely a satisfying salad, and who knows, you might still be able to get lovely farm-fresh tomatoes, corn, and sweet peppers where you are.

Ingredients

• corn kernels, fresh or frozen
• potatoes, cut into bite-size pieces
• garlic, minced
• mixed fresh herbs (such as tarragon, basil, dill, oregano, and/or parsley) or dried herbs of choice
• extra-virgin olive oil
• Dijon mustard or prepared mustard of choice
• black pepper
• shelled edamame, thawed if frozen
• firm or super-firm tofu, cubed
• sweet pepper, diced
• green onions, sliced
• cilantro, chopped
• cherry tomatoes, halved, or regular tomato, diced, plus any juices
• vinegar of choice

Method

1. Steam or microwave the corn kernels and potatoes until cooked through.
2. Meanwhile, in a large bowl, whisk together the garlic, herbs, olive oil, mustard, and a few grinds of black pepper. Add the corn, potatoes, edamame, tofu, sweet pepper, green onions, cilantro, and tomatoes. Toss gently.
3. Taste and adjust the seasoning as needed or with vinegar. Toss again and serve at room temperature or chilled.

Vegan summer bread salad with peaches, cherry tomatoes + fresh herbs

This amazing combination of chewy bread, sweet peaches, tangy tomatoes, other summer salad vegetables, tofu, and fresh herbs is a perfect warm-season meal. Inspired by a post on wellvegan.com.

Ingredients

• olive oil
• garlic, minced
• white balsamic vinegar or vinegar of choice
• dark balsamic vinegar
• Dijon mustard
• sriracha
• nutritional yeast
• ripe but firm yellow peaches, cut into bite-size pieces
• cherry tomatoes, halved
• red onion, thinly sliced
• cucumber, cut into quarter-moons
• sweet pepper, cut into short strips
• bread of choice, toasted and cut into cubes
• super-firm or seasoned tofu, cut into cubes
• fresh herbs (such as tarragon, basil, and/or mint), torn or chopped
• freshly ground pepper

Method

1. In a small bowl, prepare the dressing by whisking together the olive oil, garlic, white balsamic vinegar, dark balsamic vinegar, mustard, sriracha, and nutritional yeast. Taste and adjust the seasoning.
2. In a large bowl, add the peaches, tomatoes, onion, cucumber, sweet pepper, bread, and tofu. Pour half of the dressing over the salad and toss to combine.
3. Chill the salad for at least 1 hour to give the gread time to soak up the dressing.
4. Right before serving, add the fresh herbs and a few grinds of pepper. Drizzle with dressing, toss until combined, and serve.

Vegan easy, tasty lemon vinaigrette

This recipe is flexible and simple — one step that requires only a jar with a lid or a bowl and a whisk. Use it to dress a green salad, potato salad, or bean salad. As a sauce for pasta or rice dishes. To jazz up steamed or roasted vegetables, including artichokes, asparagus, beets, broccoli, cauliflower. There are so many possibilities! 

Ingredients

• zest of 1 lemon
• juice of 1 or 2 lemons
• Dijon mustard
• jarred crushed garlic or garlic clove, minced
• freshly ground pepper
• nutritional yeast
• add-ins of choice: miso, red pepper flakes, and/or minced fresh herbs (basil, cilantro, dill, mint, oregano, or parsley)
• extra-virgin olive oil

Method

• If using a jar: Add the lemon zest, lemon juice, mustard, garlic, pepper, nutritional yeast, any add-ins, and the olive oil. Tighten the lid and shake until emulsified. If using a bowl and whisk: Whisk together the lemon zest, lemon juice, mustard, garlic, pepper, nutritional yeast, and any add-ins. While whisking, slowly pour in the olive oil and continue whisking until emulsified. Taste and adjust the seasoning and chill, if desired, before using.

Vegan quick cabbage salad with creamy dressing

Just a couple of steps to add a tasty, anytime side salad to your meal. Great served with a favorite sandwich or burrito.

Ingredients

• cabbage (green or napa), cut into shreds
• red onion, diced, or green onion, sliced
• red radish, sliced, or daikon radish, diced
• carrot, diced
• super-firm tofu, diced
• dried dill, or fresh dill, chopped
• parsley, chopped
• sunflower seeds and/or sesame seeds
• caraway seeds
• mayonnaise of choice
• prepared mustard of choice
• vinegar of choice

Method

1. In a large bowl, add the cabbage, onion, radish, carrot, tofu, dill, parsley, sunflower seeds, and caraway seeds.
2. Whisk in a small bowl before pouring onto the salad or directly spoon onto the mayonnaise, mustard, and vinegar onto the salad. Toss until well-combined and serve.

Vegan cabbage salad with beans, fresh herbs + lemon vinaigrette

A main-course salad with refreshing herbs and lemon — a true flavor journey. 

Ingredients

• cooked or canned beans of choice
• red onion, diced
• red radishes, sliced, or daikon, diced
• carrot, diced
• cabbage, shredded
• super-firm tofu, cubed 
• fresh parsley, minced
• fresh dill, minced
• sunflower seeds or seeds of choice
• extra-virgin olive oil
• fresh lemon juice (Meyer lemon, if possible)
• garlic, minced
• nutritional yeast
• hot sauce (optional)
• kosher salt and freshly ground pepper

Method

1. In a large bowl, combine beans, onion, radishes, carrot, cabbage, tofu, parsley, dill, and sunflower seeds.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, nutritional yeast, and hot sauce until emulsified. Pour dressing over the salad and toss until well-combined.
3. Taste and adjust the seasoning with salt and pepper and/or other seasonings and serve.

Vegan winter taco salad with spicy tofu

There’s something so comforting about a warm taco salad with spicy-saucy tofu and crunchy tortillas or chips. To make the salad even more satisfying, add cooked brown rice to each bowl.

Ingredients

• super-firm tofu, cut into cubes or fingers
• sriracha, jarred salsa, or hot sauce
• tomato paste
• dark balsamic vinegar or white wine vinegar
• dried oregano
• ground cumin
• ground coriander
• kosher salt
• homemade vegetable broth, store-bought broth, or water
• olive oil
• white or yellow onion, diced
• mushrooms, sliced
• greens of choice (such as kale, chard, collards, or beet greens), sliced
• garlic, minced
• lettuce, ripped into pieces, and/or cabbage, shredded
• red onion, sliced into thin quarter-moons
• cooked or canned beans of choice
• frozen corn kernels
• cilantro, chopped 
• toasted corn tortillas or tortilla chips

Method

1. Preheat broiler. Line a baking sheet with parchment paper. Arrange the tofu in one layer on the baking sheet. Broil until firm, about 30 minutes. Flip and broil 3 minutes longer.
2. Meanwhile, in a small bowl, whisk together sriracha, tomato paste, vinegar, oregano, cumin, coriander, a pinch of salt, and a splash of broth until well-combined. 
3. Transfer the tofu to a bowl. Pour over the sauce and toss to combine. Set aside.
4. In a large frying pan over medium heat, warm some olive oil. Add the onion and cook until softened. Add mushrooms and cook until starting to brown. Deglaze with a splash of broth, add the greens, cover, and cook until the greens are cooked the way you like. Add the garlic, cover, and turn off the heat.
5. To each individual bowl, add some lettuce and/or cabbage, red onion, warmed beans, and corn kernels. Spoon on the warm vegetable mixture. Top with the spicy tofu, some cilantro, and toasted tortillas or chips, and serve.

Vegan Mediterranean salad with white beans + green beans

Really, you can make this bean salad with any beans you enjoy and any salad ingredients you love.  Have fun!

Ingredients

• fresh green beans or long beans, trimmed and cut into bite-size pieces
• cooked white beans (such as Great Northern, cannellini, navy, or baby lima beans)
• sweet pepper, diced
• cucumber, sliced into quarter-moons
• red onion, cut into half-moons
• pitted olives of choice
• super-firm tofu, cubed
• chopped fresh parsley
• extra virgin olive oil and/or mayonnaise of choice
• juice of 1 lemon and/or white balsamic vinegar
• Dijon mustard
• garlic, minced
• herbes de Provence or Italian seasoning mix
• freshly ground pepper
• nutritional yeast
• sliced almonds

Method

1. Steam the green beans until crisp-tender, about 6 minutes. Let cool a few minutes.
2. In a large bowl, add white beans, sweet pepper, cucumber, red onion, olives, tofu, and parsley. Transfer the cooled green beans to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herb mix, and pepper. Pour the dressing over the salad and toss until well-combined.
4. Sprinkle with nutritional yeast and sliced almonds and toss again. Serve or chill until serving.

Vegan broccolini main-course salad

A dinner salad is the perfect meal for the warm summer evenings on the edge of autumn. Feel free to substitute broccoli for the broccolini and include whatever vegetables and other salad ingredients you enjoy.

Ingredients

• broccolini, cut into bite-size pieces
• red onion, diced
• corn kernels
• cherry tomatoes, halved
• fennel bulb, diced
• kohlrabi, diced
• sweet pepper, diced
• super-firm tofu, cut into small cubes
• parsley, chopped
• sliced almonds or whole peanuts
• Dijon mustard
• extra-virgin olive oil
• sriracha
• toasted sesame oil
• vinegar of choice
• nutritional yeast

Method

1. Steam or microwave the broccolini until crisp-tender or done the way you like.
2. Meanwhile, in a large bowl, add the onion, corn, cherry tomatoes, fennel, kohlrabi, sweet pepper, tofu, parsley, and almonds. When the broccolini is done, transfer to the bowl.
3. In a small bowl, add the mustard, olive oil, sriracha, toasted sesame oil, vinegar of choice, and nutritional yeast. Whisk until the dressing is well-combined. Taste and adjust the seasoning.
4. Pour the dressing over the salad, toss until fully coated, and serve.