Vegan Thai Beefless Salad Recipe
Experience the vibrant flavors of our Vegan Thai Beefless Salad, a delightful blend of beefy soy curls, shiitakes, cucumber, tomato, and shaved shallots. Enhanced with fresh mint, cilantro, and chopped peanuts, this salad is both nutritious and delicious.
Why You’ll Love This Vegan Thai Beefless Salad
Nutritious and Flavorful: Packed with protein from soy curls and rich in vitamins from fresh vegetables and herbs.
Perfect for Any Meal: Whether you’re looking for a light lunch or a satisfying dinner, this salad is versatile and delicious.
Simple and Fresh Ingredients: Made with easily accessible ingredients that come together to create a mouthwatering dish.
Ingredients
- 1 cup beefy soy curls
- 1 cup shiitake mushrooms, sliced
- 1 cucumber, diced
- 1 tomato, diced
- 1 shallot, shaved
- Fresh mint leaves
- Fresh cilantro leaves
- Chopped peanuts for garnish
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Prepare the Soy Curls and Mushrooms
- Rehydrate the soy curls in hot water for 10 minutes. Drain and squeeze out excess water.
- In a pan, heat olive oil over medium heat. Add shiitake mushrooms and soy curls. Sauté until golden brown.
- Add soy sauce and lime juice. Stir well and cook for another 2 minutes.
Assemble the Vegan Thai Beefless Salad
- In a large bowl, combine cucumber, tomato, and shaved shallot.
- Add the cooked soy curls and mushrooms.
- Toss with fresh mint and cilantro leaves.
Garnish and Serve
- Sprinkle chopped peanuts on top.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Nutritional Information
- Calories: 490
- Fat: 10g
- Complex Carbs: 65g
- Protein: 35g
- Fiber: 14g
- Sodium: 750mg
Explore more delicious vegan recipes on our Vegan Recipes page. For tips on transitioning to a vegan diet, visit Healthline. Find out about the environmental benefits of a vegan lifestyle at WWF