gulatan free vegan salad recipe
This vegan Italian salad is very simple, nutritious, and filling, plus it’s delicious and can be prepared in 15 minutes. It is perfect as a side dish or as a single dish.
Let’s go to the recipe, which I roll up. It is based on a salad that is quite popular in the United States and is called Italian Chopped Salad (something like chopped Italian salad).
1- Quinoa salad
Quite simple and traditional salads have always been eaten in my house, but I had the quinoa salad pending because I had never prepared it nor had I tried it and I’m sure there will be a second time because it is delicious.
Quinoa is easy to prepare it cooks like rice. Once it’s cold (you can let it cool to room temperature, or if you’re in a hurry or impatient like me, add cold water) you can use your favorite ingredients and the dressing that you like best. I have put: corn, carrot, cherry tomatoes, black olives, and avocado.
I have seasoned it with extra virgin olive oil, although it also has to be very tasty with lemon juice or balsamic vinegar.
If you don’t like quinoa or you think it’s too expensive, you can use rice. The idea is to eat brown rice because it is healthier and more nutritious, although I also usually eat Basmati rice in my lunch.
It is important to eat salads throughout the year, and when it is cold some people find it difficult to do so legume, rice, or quinoa salads are a great alternative. It is plenty of raw leafy greens full of nutrients, minerals, and fiber.
The salad is also delicious without any dressing, and I have to try it with soy sauce because the truth is that I try to avoid oil as much as possible. I have discovered that there are many very rich, light, and healthy dressings that we can use instead of the typical vinaigrette that almost everyone uses.
It is more comfortable for me to use frozen corn because I have it in the freezer, and I cook it in a moment in boiling water when I need it canned corn usually has additives and is more processed.
To make the salad lighter you can replace the olives with capers. Do not be afraid of avocado fat, it is one of the healthiest you can eat.
Do not add ingredients of animal origin or highly refined or processed products, and try to keep the ingredients fresh, as much as possible. Avoid packaged sauces and do not abuse fats, especially those that are not healthy.
If you dare to try the quinoa salad, don’t forget to leave a comment or share a photo with us on Instagram with the hashtag #danzadefogones or on any other social network.
Quinoa salad is a very nutritious, healthy, and light dish. It is a very easy and simple recipe. You can add your favorite ingredients.
- Preparation: 5 minutes
- Cooking: 15 minutes
- Overall: 20 minutes
- Servings: 2 1x
- Category: Salad
- Cuisine: Vegan, Gluten Free
Ingredients
- ½ cup of uncooked quinoa (100 g)
- ¼ cup corn (35 g)
- ¼ cup carrot (40 g)
- 12 cherry tomatoes
- 12 black olives
- 1 avocado
- Extra virgin olive oil
Instructions
- Wash quinoa well before cooking to remove saponins (a bitter substance used to make soap).
- Cook the quinoa following the package instructions. Let it cool or add cold water.
- In a bowl add the quinoa and the rest of the ingredients. Season with extra virgin olive oil to taste.
Vegan Caesar Salad
Today we turn to the vegan Caesar salad. This recipe is EPIC. I’m not exaggerating if I say that it’s one of the tastiest salads I’ve ever tried, and it’s certainly my favorite of all the ones we’ve published on the blog.
It is not a salad for every day because it is not ready in 5 minutes and also the sauce is caloric, but it is ideal to treat yourself because it is really delicious.
It is common to use Iceberg lettuce to make this salad, but it is very bland and has fewer nutrients than others, so it is best to avoid it. I used romaine lettuce because it is similar but it is a thousand times richer. You can also add other green leaves such as spinach, kale, or whatever you have at home.
If you prepare this recipe, please leave a comment or share a photo with us on Instagram or through other social networks. We love your comments and photos.
This vegan Caesar salad is one of my favorite salads. It is a slightly elaborate recipe but it is worth the effort because it is very rich.
- Preparation: 15 minutes
- Cooking: 35 minutes
- Overall: 50 minutes
- Servings: 4 1x
- Category: Salad
- Cuisine: Vegan, Gluten Free
Ingredients
- 1 head of romaine lettuce
- 275 g firm tofu (9.7 ounces)
- 3 tablespoons soy sauce or tamari
- 3 tablespoons of water
- ½ teaspoon thyme
- ½ teaspoon sweet paprika
- ½ teaspoon of cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- pepper to taste
- ½ cup of chickpea croutons (100 g)
- ¼ cup vegan Parmesan cheese (60 g)
- 1 cup vegan Caesar sauce (250 ml)
Instructions
- Preheat oven to 200ºC or 390ºF.
- Cut the tofu into cubes and place them on a baking sheet lined with parchment paper. Bake for 15 minutes, turn them over or move them around a bit and leave them for another 15 minutes. Take the tofu out of the oven and let it cool slightly if possible. You can also fry the tofu until golden brown.
- Meanwhile, put the soy sauce, water, herbs, and spices (thyme, paprika, cumin, garlic, onion, and pepper) in a bowl. Stir and throw the tofu inside so that it is impregnated. Put it in a pan and cook over medium-high heat for about 5 minutes so that the tofu takes on color and flavor. Ideally, let it cool before adding it to the salad.
- Chop the lettuce and put it in a salad bowl or large bowl. Add the croutons, Parmesan, tofu, and Caesar sauce. Stir and serve.
Vegan Caesar Salad
Today we turn to the vegan Caesar salad. This recipe is EPIC. I’m not exaggerating if I say that it’s one of the tastiest salads I’ve ever tried, and it’s certainly my favorite of all the ones we’ve published on the blog.
It is not a salad for every day because it is not ready in 5 minutes and also the sauce is caloric, but it is ideal to treat yourself because it is really delicious.
It is common to use Iceberg lettuce to make this salad, but it is very bland and has fewer nutrients than others, so it is best to avoid it. I used romaine lettuce because it is similar but it is a thousand times richer. You can also add other green leaves such as spinach, kale, or whatever you have at home.
If you prepare this recipe, please leave a comment or share a photo with us on Instagram or through other social networks. We love your comments and photos.
This vegan Caesar salad is one of my favorite salads. It is a slightly elaborate recipe but it is worth the effort because it is very rich.
- Preparation: 15 minutes
- Cooking: 35 minutes
- Overall: 50 minutes
- Servings: 4 1x
- Category: Salad
- Cuisine: Vegan, Gluten Free
Ingredients
- 1 head of romaine lettuce
- 275 g firm tofu (9.7 ounces)
- 3 tablespoons soy sauce or tamari
- 3 tablespoons of water
- ½ teaspoon thyme
- ½ teaspoon sweet paprika
- ½ teaspoon of cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- pepper to taste
- ½ cup of chickpea croutons (100 g)
- ¼ cup vegan Parmesan cheese (60 g)
- 1 cup vegan Caesar sauce (250 ml)
Instructions
- Preheat oven to 200ºC or 390ºF.
- Cut the tofu into cubes and place them on a baking sheet lined with parchment paper. Bake for 15 minutes, turn them over or move them around a bit and leave them for another 15 minutes. Take the tofu out of the oven and let it cool slightly if possible. You can also fry the tofu until golden brown.
- Meanwhile, put the soy sauce, water, herbs, and spices (thyme, paprika, cumin, garlic, onion, and pepper) in a bowl. Stir and throw the tofu inside so that it is impregnated. Put it in a pan and cook over medium-high heat for about 5 minutes so that the tofu takes on color and flavor. Ideally, let it cool before adding it to the salad.
- Chop the lettuce and put it in a salad bowl or large bowl. Add the croutons, Parmesan, tofu, and Caesar sauce. Stir and serve.
Lentil Salad
There is less than a month left until the end of the summer and for the arrival of the chilly and spoon dishes. Although it is still hot, we should not leave legumes aside. We can simply take them cold in the form of dips, cold creams, or salads.
Legume salads are easy to prepare and quick, and you can add any ingredient you have at home. This lentil salad is delicious, and we have made it with ingredients that we all have in our kitchens, so it can get you out of trouble if you want to eat a healthy dish that is ready in no time.
Tips:
- If you don’t take oil, you can replace it with tahini or any other healthy fat or even lemon juice, soy sauce, tamari, etc.
- You can use the vegetables and ingredients you want.
- If you use canned lentils, wash them well. The idea is to cook our legumes (following the instructions on the package), although preserves can get us out of trouble if we don’t have much time.
It is important to include legumes in our diet and the hot months salads are the best option. This lentil salad is delicious!
- Preparation: 15 minutes
- Overall: 15 minutes
- Servings: 2-4
Ingredients
- 400 g (14 oz) cooked or canned lentils
- ¼ cup red onion (35 g)
- ¼ cup of red bell pepper (35 g)
- ¼ cup green bell pepper (35 g)
- ¼ cup carrot (40 g)
- ¼ cup of cucumber (40 g)
- 6 cherry tomatoes
- 2 handfuls of parsley (40 g)
- The juice of ½ lemon
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon sea salt
- black pepper to taste
Instructions
- In a large bowl put the lentils together with the vegetables (finely chopped) and add the lemon juice, oil, salt, and pepper.
- Stir and serve.
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