Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The bowls are not identical, mine is lighter and not as spicy. I did add a drizzle of my Cashew Cilantro dressing which does have a small kick from the red pepper flakes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This bowl is great for lunch or dinner, and makes a large portion to share with your friends or keep on hand for meal prepping throughout the week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you make this recipe be sure to tag me!
⠀⠀⠀⠀⠀⠀⠀⠀
Mexican Lasagna 🌱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mexican Lasagna 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I made this recipe for @abbotsbutcher May recipes, find the recipe in the link in their bio!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s cheesy, decadent, filling, flavorful, and so fun to put together. Seriously one of my favorite creations. Go try it!!!
black tahini toast — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ black tahini toast —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
One of my favorite plant based spreads. Black tahini is thicker, earthier, and toastier than regular tahini. Regular white tahini uses hulled sesame seeds, black tahini uses unhulled sesame seeds.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Because it’s thick and slightly drying in your mouth I love pairing black tahini with something super hydrating like thinly sliced cucumber. I drizzled olive oil, a sprinkle of sea salt, and topped w arugula sprouts 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you don’t feel like making a batch the brand Kevala sells bottled back tahini. I loveee it on toast but it’s commonly used in baking (which I haven’t dipped into yet!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For this spread I added 1.5 cups black sesame seeds, 3 cloves roasted garlic, 2 tbsp sesame oil, and 1/4 tsp sea salt in a food processor and blended until super creamy. You’ll need to scrape down the sides frequently. Keep in mind black tahini is thicker than regular tahini so it won’t reach the same smooth consistency.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Is black tahini too exotic or something you would try?!
This arugula salad is screaaaaming spring. It’s This arugula salad is screaaaaming spring. It’s made with my #1 favorite vegan chick’n from @abbotsbutcher tossed in a zingy lemon vinaigrette 🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Find the recipe in @abbotsbutcher bio!

#arugulasalad #springrecipes #veganrecipes #veganchicken
Quinoa Fried “Rice” 🍚🥕🍄🍳 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Classic fried rice swapped with quinoa and avocado oil! Traditionally restaurants use canola oil in fried rice which is suuuuper inflammatory. For me personally it makes my joints swell, gives me a headache, and upsets my stomach. Good news is you can easily make fried rice at home with healthier ingredients like avocado oil 🥑 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here I used quinoa (more nutrients than rice - fiber, protein, calcium, magnesium, & zinc to name a few) Nothing wrong with rice OF COURSE, I eat it all the time, but nutrition wise quinoa is superior.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Vegan eggs - tbh products like JUST egg are incredible but don’t have a good ingredient list sadly. I enjoy it time to time (balance!) but I recommend making your own eggs from high protein tofu. Crumble and toss in turmeric, kala namak (black salt), paprika, and nutritional yeast. Sauté for 10ish min in avocado oil. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Carrots & mushrooms cooked in avocado oil. I kept the heat on low and cooked the veggies for 10ish minutes before adding in the quinoa and tamari. Feel free to add in peas, broccoli, or any other veg you desire.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crispy tofu. Coat tofu cubes in avocado oil, either oat/almond flour or cornstarch, and sea salt. Air fry until crispy. Keep in mind using corn starch will make your tofu significantly crispier, flour will make it more bready.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optionally top with green onions. I like making a biggg batch of this fried “rice” and keeping it on hand in the fridge for quick lunches.
happiness tings😁🧡🎾🐕🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
can’t believe it’s may😜 wishing everyone the best month yet
Coachella dump ✨ best time with the best ppl! Coachella dump ✨ best time with the best ppl!
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Recipes, Salads & Bowls · June 3, 2020

Chinese Chick’n Salad – Vegan and Healthy

Jump to Recipe Print Recipe

Chinese Chick’n Salad.

As a kid I LOVED Chinese Chicken Salad, and after a ton of trial and error I’ve finally perfected a healthy, vegan version of it. This plant-based Chinese “Chick’n” Salad is not only super healthy and a great weight loss staple, it bursts with authentic Chinese Chicken Salad flavors.

vegan chinese chicken salad

Packed with Authentic Chinese Chicken Salad Flavors

This Chinese “Chick’n” Salad is simple yet packed with different flavors and textures. While it’s totally vegan, the authentic flavors we all know and love are still very much highlighted. The highlights include:

  • Mandarin Oranges. I consider these the star of the dish because even with a small amount and they really stand out. I typically don’t like fruit in my salad, but these mandarin orange slices mixed with the miso ginger dressing burst with flavor. Mandarin oranges are essential in a Chinese “chick’n” salad!
  • Edamame. I absolutely love edamame, and they are a great source of protein (along with the seitan “chick’n”) and soften the overall texture.
  • Seitan “Chick’n”. I honestly was never a big fan of chicken, but I’ve gotta say this seitan is so flavorful and brings a necessary meaty texture to the salad. If you’re gluten-free, either forgo the “chick’n” or replace it with tofu or shredded jackfruit.
  • Miso Ginger Dressing. These are all highlights, but the real star of the dish is this super flavorful dressing. The miso + ginger combo is one of my all time favorites and can go with so many other things – rice paper rolls, kelp noodles, kale salads, etc.
  • Crunchy Noodles. Crunchy noodles are what make this salad for me – the carrots and cabbage give you some crunch, but I wanted something extra crispy to tie the salad together. They’re a bit of a pain to make in small batches, so I recommend making a big batch and using them throughout the week and for other recipes. Air fried or baked chickpeas work too, just make sure they’re SUPER crispy.

vegan chinese chicken salad

“Chick’n” Made from Seitan

It’s hard to find vegan meat alternatives that aren’t packed with chemicals or additives, so I figured I’d take a plain block of seitan and shred it to emulate plain, shredded chicken. I cut the seitan in super thin strips, seasoned it with salt and a touch of avocado oil, and put it in my AIR FRYER for 20 minutes giving them a shake halfway through. If you aren’t into meat alternatives, you can forgo it completely. If you are still looking for protein, add hemp seeds + ground flax into the dressing.

vegan chinese chicken salad

While this salad is simple, it has many different elements – I recommend this salad for meal prep or if you’re preparing a dish for multiple people. It’s a bit time consuming if you’re only preparing one serving.

vegan chinese chicken salad

Crispy Noodles that Enhance the Texture

I love these crispy noodles and they’re not difficult to prepare, but if you’re looking to throw together a quick salad on the spot you might want an alternative. I would recommend:

  • Air fried or baked chickpeas. I prefer air fried because they require less oil and take less time.
  • Sliced almonds. You can add these in raw (either buy pre-sliced or pulse them in the food processor for a few seconds) or toast them in your air fryer or oven.
  • NO premade crispy noodles. Unless they have safe ingredients – most have palm oil which is a huge no.
vegan chinese chicken salad
Print Recipe

Chinese “Chick’n” Salad

Healthy, quick, and plant-based salad packed with Asian flavors.
Servings: 2 bowls

Ingredients

Dressing

  • 4 tbsp white or yellow miso paste
  • 2 cloves garlic chopped into small pieces
  • 2 tbsp pureed or thinly chopped ginger
  • 1 tbsp sesame oil
  • 2 tbsp coconut aminos or tamari
  • 2 tbsp agave

Seitan “Chick’n”

  • 8 oz seitan
  • 1 tbsp avocado oil
  • 2 tsp sea salt

Salad

  • 2 cups chopped romaine shredded is best
  • 1/2 cup shredded green cabbage
  • 1/2 cup shredded purple cabbage
  • 3/4 cup edamame
  • 2 mandarin oranges peeled
  • 2 stalks green onions, chopped
  • 2 tbsp sesame seeds topping

Crunchy Noodles

  • 1 package noodles make sure to buy thin noodles like chow mein or rice noodles
  • 2.5 tbsp sesame oil
  • 2 tbsp oat flour any flour works

Instructions

Dressing

  • Simply mix all ingredients in a dish. This recipe makes 2 servings, so feel free to double or triple and store in an airtight container in the fridge.

Seitan “Chick’n”

  • Drain and rinse the seitan and chop into thin slices doing your best to resemble shredded chicken. Add to a bowl and toss in oil and salt.
  • Add to your pan and pan fry until golden. Stir every few minutes and keep on a medium heat.
  • I used 1/3 per bowl and saved the rest in an airtight container in the fridge

Crunchy Noodles

  • Cook noodles according to package, then set aside and pat dry - try to remove as much liquid as possible.
  • Cut into 3-5 inch strips and add to a bowl. Toss with sesame oil and oat flour.
  • Arrange in your air fryer or on a baking tray and bake at 375. You may have to do a few rounds to ensure the noodles aren’t too crowded on your tray.
  • Check on the noodles every 10 minutes and give them a shake. the amount of time they stay in the air fryer (or oven) has varied for me - if you have an air fryer I would highly recommend using that as it’ll speed up the process. If you are baking them in the oven, be patient and don’t turn up the heat - that won’t make them cook faster, it’ll just burn the noodles.
  • Once they’re super crispy, store them in an airtight container in the fridge for up to 10 days.

Salad

  • Arrange all ingredients in a large bowl - I highly recommend doubling or tripling this recipe and storing the extra portions in the fridge for the week. This salad is PERFECT for meal prepping.
  • When you’re ready to eat, serve 1/2 the salad ingredients with a handful of crunchy noodles, 1/3 of the seitan “chick’n”, and 1/2 of the dressing. Enjoy!

In: Recipes, Salads & Bowls · Tagged: Chinese chick’n salad, Chinese chick’n salad recipe, healthy lunch, Salad recipe, seitan chick’n, Vegan salad

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I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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Plant Based Mexican Lasagna

Main Dishes, Pizza & Pasta, Recipes · May 2, 2022

Plant Based Mexican Lasagna

Hearty vegan Mexican Lasagna! This layered casserole is layered in tortillas, vegan beef from Abbot’s Butcher, vegan cheese, black beans, corn, tomatoes, and cooked in Mexican herbs and spices. It’s perfect for vegan dinner parties and potlucks. Expect rave reviews…

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    on the blog

    Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

    Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

    Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy

    Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy

    Plant Based Mexican Lasagna

    Plant Based Mexican Lasagna

    Mushroom Beef Tagliatelle – Vegan

    Mushroom Beef Tagliatelle – Vegan

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    Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
    Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
    Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The bowls are not identical, mine is lighter and not as spicy. I did add a drizzle of my Cashew Cilantro dressing which does have a small kick from the red pepper flakes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This bowl is great for lunch or dinner, and makes a large portion to share with your friends or keep on hand for meal prepping throughout the week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you make this recipe be sure to tag me!
⠀⠀⠀⠀⠀⠀⠀⠀
    Mexican Lasagna 🌱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mexican Lasagna 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I made this recipe for @abbotsbutcher May recipes, find the recipe in the link in their bio!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s cheesy, decadent, filling, flavorful, and so fun to put together. Seriously one of my favorite creations. Go try it!!!
    black tahini toast — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ black tahini toast —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
One of my favorite plant based spreads. Black tahini is thicker, earthier, and toastier than regular tahini. Regular white tahini uses hulled sesame seeds, black tahini uses unhulled sesame seeds.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Because it’s thick and slightly drying in your mouth I love pairing black tahini with something super hydrating like thinly sliced cucumber. I drizzled olive oil, a sprinkle of sea salt, and topped w arugula sprouts 🌱 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you don’t feel like making a batch the brand Kevala sells bottled back tahini. I loveee it on toast but it’s commonly used in baking (which I haven’t dipped into yet!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For this spread I added 1.5 cups black sesame seeds, 3 cloves roasted garlic, 2 tbsp sesame oil, and 1/4 tsp sea salt in a food processor and blended until super creamy. You’ll need to scrape down the sides frequently. Keep in mind black tahini is thicker than regular tahini so it won’t reach the same smooth consistency.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Is black tahini too exotic or something you would try?!
    This arugula salad is screaaaaming spring. It’s This arugula salad is screaaaaming spring. It’s made with my #1 favorite vegan chick’n from @abbotsbutcher tossed in a zingy lemon vinaigrette 🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Find the recipe in @abbotsbutcher bio!

#arugulasalad #springrecipes #veganrecipes #veganchicken
    Quinoa Fried “Rice” 🍚🥕🍄🍳 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Classic fried rice swapped with quinoa and avocado oil! Traditionally restaurants use canola oil in fried rice which is suuuuper inflammatory. For me personally it makes my joints swell, gives me a headache, and upsets my stomach. Good news is you can easily make fried rice at home with healthier ingredients like avocado oil 🥑 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here I used quinoa (more nutrients than rice - fiber, protein, calcium, magnesium, & zinc to name a few) Nothing wrong with rice OF COURSE, I eat it all the time, but nutrition wise quinoa is superior.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Vegan eggs - tbh products like JUST egg are incredible but don’t have a good ingredient list sadly. I enjoy it time to time (balance!) but I recommend making your own eggs from high protein tofu. Crumble and toss in turmeric, kala namak (black salt), paprika, and nutritional yeast. Sauté for 10ish min in avocado oil. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Carrots & mushrooms cooked in avocado oil. I kept the heat on low and cooked the veggies for 10ish minutes before adding in the quinoa and tamari. Feel free to add in peas, broccoli, or any other veg you desire.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crispy tofu. Coat tofu cubes in avocado oil, either oat/almond flour or cornstarch, and sea salt. Air fry until crispy. Keep in mind using corn starch will make your tofu significantly crispier, flour will make it more bready.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optionally top with green onions. I like making a biggg batch of this fried “rice” and keeping it on hand in the fridge for quick lunches.
    happiness tings😁🧡🎾🐕🍋
⠀⠀⠀⠀⠀⠀⠀⠀⠀
can’t believe it’s may😜 wishing everyone the best month yet
    Coachella dump ✨ best time with the best ppl! Coachella dump ✨ best time with the best ppl!
    what I’ve been eating these days —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’m in the process of a big move (la > miami) so I haven’t had time to experiment with toooo many new recipes. Here are the meals I’ve had on repeat the past few weeks:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Sushi Salad Bowl with romaine, crispy rock tofu, pickled ginger, cucumber, radish, furikake, tamari. Optionally add steamed rice fluffed with rice vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Fruity Smoothie with mango, banana, strawberries, epic vanilla protein powder, and coconut water topped with matcha granola, nut butter, and hemp seeds.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Breakfast Sandwich with a tofu egg spread (high protein tofu blended with a touch of vegan mayo, black salt, and turmeric), tomato, avocado, vegan feta, romaine, and lemon zest.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Arugula Salad with arugula, jasmine rice, @abbotsbutcher chorizo, boiled japanese potatoes with salt & lots of pepper, air fried zucchini, radish, and @fodyfoods maple dijon dressing.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Chocolate Chia Pudding with 2 tbsp chia seeds, 1/2 cup @malkorganics almond milk, 1 tbsp maple syrup, 1 tbsp cocoa or cacao powder, and 1 tbsp protein powder. Let sit overnight then blend and top with @culina yogurt, fresh fruit, and nut butter.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. Burrito Bowl with romaine, cilantro lime rice, crispy tofu, chopped tomato, air fried zucchini, and vegan shredded cheese.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganfood #veganmeals #plantbased #veganmealideas #healthyvegan
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