A delicious filling vegan protein salad recipe, perfect for meal prepping mid-week lunches or a warmer salad for dinner.
This dish can be eaten hot or cold, making it even more perfect for meal prepping. I opted for protein and edamame as they’re both lighter options, but great protein sources, so it should be filling without being too heavy for a lunch option, all while containing three of your five-a-day.
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Nutritional Information
Each serving of this recipe contains 11g of fibre and 20g of protein, along with a wide range of vitamins and minerals. You’ll receive the full daily amount of vitamin C and K per serving, along with the full RDA of manganese, and 93% of your daily folate. It also contains an impressive amount of iron, coming in at 5.9mg per serving.
You’ll also receive between a quarter and a third of the recommended daily amount of each of the following:
- B1
- B2
- B6
- Vitamin E
Substitutions
I opted for walnut oil in this recipe to add some omega 3 and try to keep the meal as balanced as possible. But if you want to make this recipe nut free, you can opt for olive oil instead.
If tamari/ soy is an option, you could use coconut aminos* in place of the tamari and opt for roasted chickpeas in place of the roasted edamame. If using chickpeas, roast at 220°c for 25 minutes instead.
How to store and does it reheat?
If kept in the fridge, this recipe will keep for 3-4 days, great meal prep for lunches. Do not reheat, but delicious served cold.
Vegan Protein Salad Recipe
An easy meal prep high protein vegan salad recipe, perfect for lunch or dinner. Eat hot or cold, great for making in advance.
This recipe is gluten free, dairy free, and vegan. It does contain nuts and soy, see the substitutions section for alternatives.
Vegan Protein Salad Recipe
Ingredients
- 100 g dry quinoa
- 300 ml vegetable stock
- 1 cup frozen edamame
- ½ tbsp sunflower oil
- ½ tsp garlic powder
- Generous amount of salt and pepper
- 200 g tenderstem broccoli
- 100 g green beans
- 1 tsp tamari/ soy sauce
Dressing
- 50 g basil
- 3 tbsp walnut oil
- 3 tbsp balsamic vinegar
- Juice of 2 limes
Instructions
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Preheat oven to 200°c.
Cook the quinoa
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Rinse the quinoa thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.
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Toast the quinoa in a saucepan. Heat a small saucepan over medium-high heat, add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
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Stir in the vegetable stock and bring to a boil. Turn the heat down to low. Cover and cook for 15 minutes.
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Remove the pot from heat and let stand for 5 more minutes, covered. Uncover and fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
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As soon as the oven is up to temperature, place the edamame in a bowl and toss with the sunflower oil, garlic powder, salt and pepper, then transfer to a baking tray. Cook for 20 minutes, until the edamame is starting to crisp.
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Cut vegetables into 1-2 inch pieces, add to a wok on medium heat and cook for 4-5 minutes until starting to lightly crisp, add the tsp of tamari, toss to combine and remove from the heat.
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Blend together all ingredients from the dressing. Add together all of your cooked components in a bowl and toss with the dressing.
Serve and enjoy!
Until tomorrow,
Sophie
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