Vegan Steak Salad
This Vegan Steak Salad is easy, protein-packed and delicious! Served with a simple vinaigrette, vegan cheese, avocado & red onion!
Equipment
Ingredients
FOR THE VEGAN STEAK
- 1 tablespoon avocado oil
- 10 ounces vegan steak tips I used Beyond Meat
- pepper to taste
- 2 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon low sodium soy sauce
FOR THE DRESSING
- 1/3 cup avocado oil
- 1/4 cup apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 clove garlic minced
- salt & pepper to taste
Instructions
- Heat the oil in a skillet over medium heat. Add the vegan steak and a pinch of pepper. Cook down until the steak starts to char (about 5 minutes). Add the garlic, balsamic and soy sauce. Cook for another 3-5 minutes, or until the sauces start to caramelize. Remove from the heat and set aside.
- Add all of the dressing ingredients to a bowl and whisk to combine. Taste and adjust the seasonings as needed - it will be acidic, but once mixed with the salad it will balance.
- To assemble, add the greens to a platter and drizzle over half of the dressing. Top the greens with the steak, avocado, vegan cheese, red onion and microgreens. Serve the extra dressing on the side.
Video
Notes
- I thawed the "steak" before pan frying it. Not necessary, but it will help it char and cook quicker.
- For the vegan cheese I used Boursin. I would also recommend vegan feta!
- This is best served right away so the greens don't wilt. If you want to make it ahead of time, leave off the dressing & avocado and add them right before serving.
Nutrition
Calories: 432kcal | Carbohydrates: 14g | Protein: 18g | Fat: 35g