The Great Big Vegan Salad
Course
Main Course
Servings
4
Servings
4
Ingredients
1
cup
lentils
2
tbsp
olive oil
1/4
cup
herbs
eg chives, parsley, mint, basil
230
g
button mushrooms
30
ml
soy sauce
1
tbsp
sesame oil
1
clove
garlic
grated
1/4
cup
water or vegetable stock
3
zucchini
230
g
tempeh
2
tbsp
maple syrup
1/2
tsp
cumin
1/8
tsp
cayenne pepper
1
large
ripe avocado
chopped
1
punnet
cherry tomatoes
2
heads
romaine lettuce
roughly chopped
Salt and pepper
Dressing
1/2
cup
mayonnaise
or dairy-free mayo
1/4
cup
soy milk
handful
fresh parsley
roughly chopped
1
tsp
dried dill
1
tsp
garlic powder
Pepper
Instructions
Cook lentils, drain off any excess water.
Toss lentils with 1 tsp of the olive oil and herbs
Clean and thinly slice mushrooms.
Whisk together 1 tbsp of the soy sauce, the sesame oil, garlic and water or vegetable broth.
Layer mushrooms in a baking dish and pour marinade on top.
Bake for 15- 20 minutes in a 200C oven until roasted and slightly crispy.
Thinly slice zucchini into 1/2 moons.
Toss with 1 tsp of the olive oil and a pinch of salt/pepper.
Arrange in a single file on a baking sheet and roast for 20 minutes, flipping halfway through.
Very thinly slice the tempeh.
Whisk together maple syrup, 1 tbsp of the olive oil, cumin, cayenne pepper, 1 tbsp of the soy sauce and a pinch of freshly ground black pepper.
Place temepeh in a shallow bowl and cover with marinade. Let soak for at least 15 minutes.
To fry, place tempeh slices in a hot skillet and let cook 1-3 minutes per side until brown and crispy. Cook longer for crispier tempeh.
Mix all of the dressing ingredients together.
To assemble
Layer 1/2 head of romaine lettuce in a large bowl.
Top with 1/3 cup lentils, 1/4 avocado, 1/3 cup mushrooms, 1/3-1/2 cup cooked zucchini, 1/4 of the tempeh bacon, 1/3 cup cherry tomatoes.
Drizzle with ranch dressing.