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Hi everyone today we making 5 amazing salad recipes. Each with easy and delicious homemade recipes. GET MY COOKBOOK: SIGN UP FOR MY NEWSLETTER: *BEST WAY TO NEVER MISS NEW CONTENT MY CAMERA: CARAWAY PANS: get 10% off MY EBOOK: MY GROCERY SHOPPING TEMPLATE: EGG MOLD: BLENDJET: TACO SALAD Dressing 3 tablespoons (45g) vegan yogurt, unflavored and unsweetened 2 tablespoons (50g) salsa, of choice 1 teaspoon (5g) agave or maple syrup 1/2 tablespoon (7ml) water Pinch red pepper flakes, optional Salad 1 head romaine lettuce (100g), finely chopped 3 ounces (85g) cooked vegan ground beef 1/2 cup (130g) pinto beans, drained and rinsed 1/2 ounce (14g) vegan cheddar cheese shreds 1/2 ounce (14g) tortilla chips, crumbled 2 ounces (60g) corn, frozen or fresh 1/2 small bell pepper (2 ounces/60g), chopped VEGAN CAESAR SALAD 3 tablespoons (42g) tahini 1/4 cup (60ml) water 1 teaspoon lemon juice 1/2 teaspoon nutritional yeast 1/2 teaspoon garlic powder 1/8 teaspoon black pepper 1/8 teaspoon salt 2 romaine hearts (220g), chopped 1 ounce (28g) vegan parmesan, grated 3 ounces (85g) croutons 1/4 cup (28g) walnuts, optional CABBAGE SALAD WITH PEANUT DRESSING Dressing 3 tablespoons (45g) peanut butter, crunchy or creamy 1/4 teaspoon ground ginger 1/2 cup (120ml) non-dairy milk 2 tablespoons (42g) agave or maple syrup Pinch of red pepper flakes, optional Salad 1/4 cup (32g) pumpkin seeds 1/3 head of green cabbage (about 6.5 ounces/180g), thinly sliced 1 cucumber, English preferred (about 10 ounce/293g), chopped 1 cup (150g) cooked shelled edamame 10 green onions whites and greens, chopped Sesame seeds, optional for garnish LENTIL SALAD Dressing 2 tablespoons (30ml) balsamic vinegar 1 1/2 tablespoons (22ml) olive oil 1 tablespoon (15ml) balsamic glaze 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 1/8 teaspoon salt, or to taste Salad 1 can (15.5 ounces/439g) lentils, drained and rinsed *can also use equal amounts of already boiled lentils 1/2 bell pepper (about 4 ounces/115g), chopped 1/2 English cucumber (about 4 ounces/120g), diced 10 olives, sliced (about 1.5 ounces/50g) 1 tablespoon fresh parsley, chopped COBB SALAD Dressing 1/3 cup (75g) vegan yogurt, unsweetened and unflavored 3 tablespoons (45gml) non-dairy milk, unsweetened and unflavored 1 teaspoon maple syrup 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon dried parsley 1/4 teaspoon salt 1/4 teaspoon black pepper Vegan Egg ¾ teaspoon () agar powder ¾ cup (180ml) water 3 tablespoons (45ml) non-dairy milk, unflavored and unsweetened 2 tablespoons (30g) vegan yogurt, unflavored and unsweetened Pinch of salt, optional 1 Yukon gold potato (about 150g/15.5 ounces), peeled and chopped ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon ground turmeric 4 pieces (43g) vegan bacon 5 ounces (150g) super firm tofu 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon salt Spray oil, optional 1 large tomato, sliced (about 7 ounces/200g) 1/2 avocado (about 90g), sliced 1 ounce (28g) vegan feta 1 package leafy greens (about 125g) Instagram: Pinterest: TikTok: @plantifullybased Plantifully Based is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon and if you decide to purchase through a link I will receive a small commission. This helps to power recipes and content!
