What is that one thing that wholly unites Peter Dinklage, Ariana Grande, Miley Cyrus, and Benedict Cumberbatch? It is being green and vegan!
Apart from being seriously disciplined, this all-star quartet is doing much green goodness for this globe by cutting down on meat, dairy, and all things derived from animals!
Of course, they do not maintain their slim and chiseled frames just by munching on vitamins and carbohydrates- they need proteins to keep up their stamina and talents, too!
Majority of vegans and even vegetarians prefer salads because well, why not? They are delicious, healthy, easy to prepare, and not too costly either. There are many alternatives to meat when it comes to proteins and they all can be used in salads.
For all vegans new and old, here are some fantastic high protein vegan salad recipes that make sure that you do not suffer from any nutritional deficiencies while on your quest to save the world!
Power Protein Salad
This high protein salad provides 30g of proteins per serving and it takes only fifteen minutes to be ready. Ten minutes of preparation and five minutes to cook. We are sharing a recipe for two big or four side salads. It has 500 kcal.
It is divided in two parts. First one is chili roasted almonds and for that you need:
- Raw almonds 1 cup
- Salt ½ Tsp
- Smoked paprika ½ Tsp
- Chili powder ½ Tsp
- Extra virgin olive oil to drizzle
Next part is the rest of the salad:
- Quinoa (cooked) 1 cup
- Chickpeas (cooked) ½ cup
- Kidney beans (cooked) ½ cup
- Edamame (cooked and shelled) ½ cup
- Red onion (sliced) ¼
- Mixed greens 4-5 handful
You can also use any seeds or nuts with the salad dressing of your choice before serving.
Begin with chili roasted almonds and for that you have to toast the almonds. Place a skillet on medium flame.
Mix almonds, spices and olive oil in a bowl. Olive oil should be used just enough to coat almonds lightly. Mix well until almonds are coated evenly with olive oil and all the spices.
Add these almonds in the heated skillet and sauté for three to five minutes. Almonds must start to turn brown and fragrant. Keep stirring to avoid almonds burning. There may be a popping sound from almonds cracking.
Once they are done, leave them at room temperature to cool down.
Next step would be to assemble the salad. Toss everything in a big bowl and add any salad dressing that you like. Mix it to the point where everything is evenly combined.
High Protein Salad
This gluten free vegan salad is just what every vegan dreams of. It is tasty and very easy to prepare. All you need is just ten minutes in total; 5 min to prepare and 5 min to cook. If you follow the same quantity as we are sharing then you’ll have four servings.
Let’s have a look at the ingredients for salad first:
- Green or red kidney beans (canned) 400g
- Lentils (canned) 400g
- Capers 4 Tbsp.
- Arugula 2-3 handful
Now, have a look at the ingredients for dressing:
- Balsamic vinegar 1 Tbsp.
- Tahini 1 Tbsp.
- Hot sauce 2 Tbsps.
- Tamari 1 Tbsp.
- Peanut butter 2 Tbsps.
- Caper brine 1 Tbsp.
Whisk all the ingredients for the dressing in a large bowl and keep mixing until it is a smooth dressing.
Now, mix all salad ingredients in another bowl and mix the salad dressing. Your super healthy high protein salad is ready.
Grilled Corn and Barley with Tomato Vinaigrette Salad
This even sounds tasty, doesn’t it? So, let’s just learn how to make it.
- Ears of corn (shucked) 3
- Vine ripened tomato 1
- Basil (cut into ribbons) ¼ cup
- Pearl barley (dried) ½ cup
- Garlic clove (large) 1
- Chives (thinly sliced) 1 bunch
- Grape tomatoes 1 pint
- White vinegar 1 ½ tsp
- Cannellini beans (cooked) 1 cup
- Olive oil ¼ – ½ cups
Boil barley as per the package instructions. Par boil corn for 5 to 6 minutes with barley.
After removing corn from the boiling water, brush them with olive oil. Now, grill corn until they have charred marks.
Cut tomatoes in halves and set aside.
If you are using canned beans, gently rinse and drain them. If you are using dried beans, prepare them in advance.
Kernels need to be cut off the corns.
Take one large tomato from the ones you have cut into halves. Grate it with a box grater. Collect pulp and juice, and discard the skin.
Mince garlic to paste and add salt. Mix tomato pulp and garlic paste. Also add salt, corm milk, vinegar and a pinch of red pepper to taste.
Whisk in olive oil into the mixture and remember you are trying to get an emulsion. Your vinaigrette is ready.
Combine corn, barley, rest of the tomatoes, fresh herbs, and beans in a bowl. Dress the salad with vinaigrette and toss it so everything is combined.
If you like you can finish it off with a drizzle of olive oil.
Asian Broccoli Salad with Peanut Sauce
This salad requires basic but fresh ingredients. The real magic is the peanut sauce.
Beginning with the peanut sauce, you will need:
- Peanut butter (natural) ¼ cup
- Honey or agave nectar 1 tbsp.
- Hot water 1-2 tbsps.
- GF soy sauce or tamari 1 tbsp.
- Sesame oil (toasted) 1/8 tsp.
- Rice vinegar 1 tbsp.
Next, we have broccoli salad which requires:
- Peanuts ½ cups
- Edamame (cooked and shelled) 1 cup
- Sesame seeds (for garnishing)
- Green onions (thinly sliced) ½ cup
- Broccoli (cut into small florets) 1 head (large)
Whisk all the ingredients together until they are properly mixed together. Use hot water, one spoon full at a time, if the consistency is too thick. Keep adding water until the mixture is consistent.
Heat a large pot of water and bring it to a boil. Add broccoli into boiling water for only 30 seconds.
Transfer broccoli into ice water directly and then drain.
Add all the ingredients. Toss to combine all of them together. Mix the peanut sauce and garnish with sesame seeds. You are done.