nyc pride ❤️🌈🪩💅 ⠀⠀⠀⠀⠀⠀⠀ nyc pride ❤️🌈🪩💅
⠀⠀⠀⠀⠀⠀⠀⠀⠀
feeling heartbroken with the supreme court’s decision & worried them taking away our rights will become the norm. scared that lgbtq+ will be next.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here are ways we can help:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to planned parenthood & abortion clinics. link on my profile.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to @together.rising all the funds go to assisting safe abortions. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
most importantly, vote in every election you can. research who you’re voting for and check their stance on abortion, gay marriage, etc.

❤️❤️❤️
life lately 🍵🌷🥯🐕 life lately 🍵🌷🥯🐕
banana split — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wheth banana split —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whether you’re looking for a sweet breakfast, satisfying dessert, or something healthy for your kids 🍌 I looove this banana split because it tastes like dessert but is super nutritious and satiating. And it only takes 5 min!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Start by carefully splitting a banana down the middle. Top with any yogurt, I love @culinayogurt vanilla bourbon.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with berries, cinnamon, dark chocolate chips, nut butter, and crushed nuts, I recommend Brazil nuts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #vegankids #healthyvegan #healthybreakfast
Deconstructed Burger Bowl 🍔🥗 ⠀⠀⠀⠀⠀ Deconstructed Burger Bowl 🍔🥗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For when you’re craving a burger but you wanna be healthy 😉 I used the healthiest veggie burgers on the market @actualveggies idk how they do it but their burgers have NO funky ingredients like most vegan and veggie burgers, and taste sooo so good
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drizzled on top is a chipotle cashew dressing, it tastes just like the spicy cashew dressing from sweetgreen! Check it out :
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
bowl—
1/2 head romaine, chopped
1 tomato, chopped
4-5 pickles
1/2 avocado, sliced
1/3 cup chopped red onion
1 green burger from @actualveggies
1/2 sweet potato
⠀⠀⠀⠀⠀⠀⠀⠀⠀
creamy chipotle dressing—
1 cup soaked cashews (soak overnight or in boiling water for at least 20 minutes)
2 tsp chipotle powder
1 cup filtered water
1 lime, juice from
2 tbsp nutritional yeast
6 garlic cloves
3 tbsp rice vinegar
2 tbsp maple syrup
1.5 tsp sea salt
3 tbsp tamari
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Prep your ingredients – chop the romaine, chop up a tomato, chop up part of a red onion, slice half an avocado, and chop your sweet potato into wedges. Assemble ingredients to a bowl along with the pickles and top with a cooked burger of your choice.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 For the dressing, blend all ingredients together and drizzle desired amount over the salad. Store the rest in the fridge for up to a couple weeks. Toss and enjoy immediately.
Creamy Mushroom Udon Noodz ~ ⠀⠀⠀⠀⠀⠀⠀ Creamy Mushroom Udon Noodz ~
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Inspired by my fave vegan restaurant in Miami @planta 💚 If you ever try one of my recipes, let it be this one. I could describe how fkn good it is, but I’d rather you go try for yourself! Recipe ⬇️ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
- 2 containers precooked udon noodles (find at Hmart or any Asian market)
- 3/4 cup sliced cremini mushrooms
- 1 shallot, diced
- 5 garlic cloves, minced
- avocado oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 cup full fat coconut milk
- 2 tbsp vegan cream cheese
- green onions
- chili oil
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Heat avocado oil on your pan. Add the shallot, garlic, and mushrooms and cook for about 4-5 minutes on a medium low heat.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Add in the tamari and rice vinegar and cook for a few minutes allowing the mushrooms to soak up the flavor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Add in the coconut milk. Once it has begun to reduce, add in the udon noodles and gently stir until the noodles are no longer stuck together.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 Divide between two bowls and top with green onion and chili oil. Enjoy immediately.
Corn & Zucchini Summer Salad with Champagne Vinaig Corn & Zucchini Summer Salad with Champagne Vinaigrette 🌽
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
salad—
1 cup Arugula
1 cup Finely Chopped Romaine
1/2 cup Frozen Fire Roasted Corn
1/2 Large Zucchini
1 or 2 tbsp Vegan Feta
1/2 Avocado
⠀⠀⠀⠀⠀⠀⠀⠀⠀
champagne vinaigrette—
1/2 cup Champagne Vinegar
1/2 cup Olive Oil
2 tsp Dijon Mustard
2 tbsp Maple Syrup
1 Shallot
1 tsp Sea Salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Blend all vinaigrette ingredients until smooth and creamy. Store in the fridge for up to two weeks.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Pan fry your frozen corn in avocado oil until heated throughout then set aside. Chop your zucchini into bite sized pieces and sauté in avocado oil until browned on both sides. Make sure to stir frequently.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Assemble your salad! Start with the romaine and arugula then top with the corn, zucchini, sliced avocado, vegan feta crumbles, and a drizzle of your dressing.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #plantbased #healthyrecipes #salad
Nut-free Whipped Tofu Cream Cheese ⠀⠀⠀⠀⠀ Nut-free Whipped Tofu Cream Cheese
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ever since I tried tofu cream cheese in New York I’ve been obsessed. Why tofu cream cheese isn’t a thing anywhere else is beyond me??
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Luckily it’s extremely easy to make at home. All I did was blend high protein tofu in a food processor with sun dried tomatoes, chives, sea salt, and nutritional yeast. It works as a dip or a spread as pictured here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here’s my exact recipe:
— 1 container high protein tofu
—3 oz sun dried tomatoes
—1/4 cup chopped chives
—2 tbsp nutritional yeast
—1/4 tsp sea salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blend in a food processor until smooth and creamy. Scrape down the sides as needed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.
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
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Plant-Based Living

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Recipes, Salads & Bowls · June 10, 2020

Southwest Salad with BBQ Jackfruit

Jump to Recipe Print Recipe

This delicious southwest salad is one of my favorites – it features BBQ jackfruit which is incredibly versatile, flavorful, and healthy. It truly tastes like shredded BBQ chicken! I tend to eat salads most everyday as they’re SO easy to prep and a great way to get your greens in. Typically this salad is loaded with unhealthy fats and animal protein, but I managed to keep the traditional southwest salad flavors whilst making sure it’s nutritionally sound. This salad is:

  • High protein. I used Trader Joe’s ‘high protein tofu’ which is not only super high in protein, it doesn’t need to be pressed! If you don’t have a Trader Joe’s near you, try to buy tofu that is super firm to avoid having to use a tofu press.
  • Vibrant. There are so many benefits that come from eating the rainbow AKA filling your plate with color.
  • Flavorful. From the pickled onion to the mustard tofu to the BBQ jackfruit, this southwest salad has a TON of southern flavors jumping out that come together perfectly.
  • Satiating. One of the reasons I love this southwest salad is because it will keep you full for hours. There is a nice balance of carbs, fat, and protein all of which come with plenty of other nutrients that help keep you full.
  • Refreshing. Southwest salads remind me of summer, especially with the sautéed black beans, corn, and BBQ jackfruit. You can heat up the individual ingredients, but I personally like to prep this salad in ready-made containers and eat it cold.

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

BBQ Jackfruit

The star of this salad is the BBQ jackfruit. Once you mix the salad together, it’s flavors really stand out. To make the jackfruit you can technically just drain and rinse your canned jackfruit, but then you’ll just have a salty, chewy taste that takes away from how good this salad can be. The jackfruit method I provide may seem a bit tedious, but I promise it’s worth it and doesn’t taste as much time as you think. Plus, you only need a small amount for this salad so leave the rest marinating and use it the rest of the week!

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

3 Ingredient Dressing

This dressing is absolutely delicious and requires only three ingredients – veganaise, lime juice, and cilantro. If you don’t have access to veganaise, cashew butter with a touch of water to loosen the texture is a great alternative. Be sure to stick to the recipe too – I love veganaise but adding more than 1 tbsp per serving has a high fat content. You can forgo the veganaise completely and just mix cilantro with lime juice too – the BBQ jackfruit marinade mixes well so your salad won’t be too dry if you leave it out.

Vegan Southwest Salad with BBQ Jackfruit, Mustard Tofu, Pickled Onions, Sautéed Black Beans + Corn, Chopped Romaine, and a Creamy Cilantro Lime Dressing

This salad has a variety of elements which is why I suggest meal prepping it as opposed to making it on a whim. It’s great because each ingredient (mustard tofu, BBQ jackfruit, pickled onion) is versatile and can be used in a wide array of recipes – if you really only want this salad once, just store the remaining ingredients and use them however you’d like the rest of the week. The BBQ jackfruit in particular works great on tacos.

Print Recipe

Vegan Southwest Salad with BBQ Jackfruit

Fresh + flavorful southwest salad with 100% plant-based and healthy ingredients!
Servings: 1 Salad

Ingredients

BBQ Jackfruit

  • 1 can unripe jackfruit I use the Trader Joe’s version as it’s canned in water rather than syrup which you should steer clear of. Finding unripe jackfruit is key for the texture
  • 4 tbsp tomato paste
  • 1/4 cup diced onions
  • 2 tbsp vegan Worcestershire sauce
  • 1 tsp liquid smoke optional
  • 2 cloves minced garlic
  • 1 tbsp golden monkfruit
  • 1 tbsp apple cider vinegar
  • 2 tsp yellow mustard
  • 2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1 tbsp paprika
  • 1 tsp sea salt

Mustard Tofu

  • 1/4 block tofu I like the high protein tofu from Trader Joe’s
  • 1.5 tbsp mustard
  • 1 tbsp lemon juice

Dressing

  • 1 tbsp veganaise if you don’t have access to veganaise, use cashew butter OR soak cashews and blend them with a bit of water to get a creamy consistency
  • 1/2 tbsp lime juice
  • 1 tsp cilantro
  • 1-2 tbsp water amount depends on desired consistency. I like mine on the thicker side

Salad

  • 2 cup chopped romaine
  • 1/4 can corn
  • 1/4 can black beans
  • 1 red onion chopped into thin strips
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1.5 tbsp agave
  • 2 tsp sea salt

Instructions

BBQ Jackfruit

  • this jackfruit ingredient makes a few portions - if you only want one portion, just save the rest in an airtight container in the fridge. it’ll last a week and can be used as a topping for salads, tacos, etc.
  • drain jackfruit and break apart with your hands to shred it - it should resemble shredded chicken or pulled pork. if there are pieces that you are having trouble breaking apart, use a knife to break it up
  • after the jackfruit is broken up, rinse thoroughly - you’lol want to get rid of that salty brine taste so don’t skimp on this!
  • add the jackfruit to a pot of water and boil for 10-15 min. strain and rinse again
  • place jackfruit on paper towels and pat dry. let sit out to dry while you prepare the marinade
  • combine marinade ingredients in a blender and pulse until smooth. once the jackfruit is dry, add it into an airtight container and mix in the marinade. let marinate in the fridge while you prepare the remaining ingredients

Mustard Tofu

  • simply cut a block of tofu into 4 strips and store 3 of the 4 strips in an airtight container in the fridge. if you’re meal prepping, use the entire block and multiply and mustard and lemon juice by 4
  • chop the tofu into strips or cubes as big or small as you’d like. spray coconut oil on a pan and pan-fry the tofu strips for 3-5 min on each side. I prefer to use an oil spray as the fat content is much lower
  • mix the lemon & mustard in a dish and pour over the tofu in an airtight container. make sure all of the tofu is evenly covered before placing it in the fridge to marinate

Dressing

  • add all ingredients in a small dish and mix to combine. I like to triple the recipe and store in a mason jar in the fridge so I don’t have to remake it each time

Salad

  • make sure to pickle the red onions beforehand - I ALWAYS have pickled red onion in my fridge and use it as a topper for salads, avo toast, creamy soups, etc. chop the onion, add to a large mason jar, and pour the 1/2 cup water, 1/4 cup apple cider vinegar, 1.5 tbsp agave, and 2 tsp sea salt inside. give your mason jar a shake and store in the fridge
  • drain and rinse the black beans and corn - only use 1/4 can of each for your salad. save the rest in an airtight container in the fridge or use it all to make a big batch
  • spray coconut oil on your pan and add the black bean and corn mixture. saute for 5-7 min mixing frequently

In: Recipes, Salads & Bowls · Tagged: BBQ jackfruit, creamy cilantro lime dressing, southern comfort, Southwest salad, southwest salad recipe, vegan southwest 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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Corn & Zucchini Summer Salad

Recipes, Salads & Bowls · May 24, 2022

Corn & Zucchini Summer Salad

We’ve got you covered for the ultimate summer salad. This Corn & Zucchini based salad has an abundance of flavors while keeping super light and refreshing for hot summer days. Paired with this delicious vegan salad is a tangy Champagne…

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  • Deconstructed Burger Bowl – Vegan and Healthy
  • 15 Minute Creamy Mushroom Udon Noodles
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  • Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF
  • Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy
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Deconstructed Burger Bowl – Vegan and Healthy

Deconstructed Burger Bowl – Vegan and Healthy

15 Minute Creamy Mushroom Udon Noodles

15 Minute Creamy Mushroom Udon Noodles

Corn & Zucchini Summer Salad

Corn & Zucchini Summer Salad

Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

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nyc pride ❤️🌈🪩💅 ⠀⠀⠀⠀⠀⠀⠀ nyc pride ❤️🌈🪩💅
⠀⠀⠀⠀⠀⠀⠀⠀⠀
feeling heartbroken with the supreme court’s decision & worried them taking away our rights will become the norm. scared that lgbtq+ will be next.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here are ways we can help:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to planned parenthood & abortion clinics. link on my profile.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to @together.rising all the funds go to assisting safe abortions. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
most importantly, vote in every election you can. research who you’re voting for and check their stance on abortion, gay marriage, etc.

❤️❤️❤️
life lately 🍵🌷🥯🐕 life lately 🍵🌷🥯🐕
banana split — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wheth banana split —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whether you’re looking for a sweet breakfast, satisfying dessert, or something healthy for your kids 🍌 I looove this banana split because it tastes like dessert but is super nutritious and satiating. And it only takes 5 min!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Start by carefully splitting a banana down the middle. Top with any yogurt, I love @culinayogurt vanilla bourbon.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with berries, cinnamon, dark chocolate chips, nut butter, and crushed nuts, I recommend Brazil nuts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #vegankids #healthyvegan #healthybreakfast
Deconstructed Burger Bowl 🍔🥗 ⠀⠀⠀⠀⠀ Deconstructed Burger Bowl 🍔🥗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For when you’re craving a burger but you wanna be healthy 😉 I used the healthiest veggie burgers on the market @actualveggies idk how they do it but their burgers have NO funky ingredients like most vegan and veggie burgers, and taste sooo so good
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drizzled on top is a chipotle cashew dressing, it tastes just like the spicy cashew dressing from sweetgreen! Check it out :
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
bowl—
1/2 head romaine, chopped
1 tomato, chopped
4-5 pickles
1/2 avocado, sliced
1/3 cup chopped red onion
1 green burger from @actualveggies
1/2 sweet potato
⠀⠀⠀⠀⠀⠀⠀⠀⠀
creamy chipotle dressing—
1 cup soaked cashews (soak overnight or in boiling water for at least 20 minutes)
2 tsp chipotle powder
1 cup filtered water
1 lime, juice from
2 tbsp nutritional yeast
6 garlic cloves
3 tbsp rice vinegar
2 tbsp maple syrup
1.5 tsp sea salt
3 tbsp tamari
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Prep your ingredients – chop the romaine, chop up a tomato, chop up part of a red onion, slice half an avocado, and chop your sweet potato into wedges. Assemble ingredients to a bowl along with the pickles and top with a cooked burger of your choice.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 For the dressing, blend all ingredients together and drizzle desired amount over the salad. Store the rest in the fridge for up to a couple weeks. Toss and enjoy immediately.
Creamy Mushroom Udon Noodz ~ ⠀⠀⠀⠀⠀⠀⠀ Creamy Mushroom Udon Noodz ~
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Inspired by my fave vegan restaurant in Miami @planta 💚 If you ever try one of my recipes, let it be this one. I could describe how fkn good it is, but I’d rather you go try for yourself! Recipe ⬇️ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
- 2 containers precooked udon noodles (find at Hmart or any Asian market)
- 3/4 cup sliced cremini mushrooms
- 1 shallot, diced
- 5 garlic cloves, minced
- avocado oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 cup full fat coconut milk
- 2 tbsp vegan cream cheese
- green onions
- chili oil
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Heat avocado oil on your pan. Add the shallot, garlic, and mushrooms and cook for about 4-5 minutes on a medium low heat.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Add in the tamari and rice vinegar and cook for a few minutes allowing the mushrooms to soak up the flavor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Add in the coconut milk. Once it has begun to reduce, add in the udon noodles and gently stir until the noodles are no longer stuck together.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 Divide between two bowls and top with green onion and chili oil. Enjoy immediately.
Corn & Zucchini Summer Salad with Champagne Vinaig Corn & Zucchini Summer Salad with Champagne Vinaigrette 🌽
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
salad—
1 cup Arugula
1 cup Finely Chopped Romaine
1/2 cup Frozen Fire Roasted Corn
1/2 Large Zucchini
1 or 2 tbsp Vegan Feta
1/2 Avocado
⠀⠀⠀⠀⠀⠀⠀⠀⠀
champagne vinaigrette—
1/2 cup Champagne Vinegar
1/2 cup Olive Oil
2 tsp Dijon Mustard
2 tbsp Maple Syrup
1 Shallot
1 tsp Sea Salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Blend all vinaigrette ingredients until smooth and creamy. Store in the fridge for up to two weeks.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Pan fry your frozen corn in avocado oil until heated throughout then set aside. Chop your zucchini into bite sized pieces and sauté in avocado oil until browned on both sides. Make sure to stir frequently.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Assemble your salad! Start with the romaine and arugula then top with the corn, zucchini, sliced avocado, vegan feta crumbles, and a drizzle of your dressing.
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#veganrecipes #plantbased #healthyrecipes #salad
Nut-free Whipped Tofu Cream Cheese ⠀⠀⠀⠀⠀ Nut-free Whipped Tofu Cream Cheese
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Ever since I tried tofu cream cheese in New York I’ve been obsessed. Why tofu cream cheese isn’t a thing anywhere else is beyond me??
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Luckily it’s extremely easy to make at home. All I did was blend high protein tofu in a food processor with sun dried tomatoes, chives, sea salt, and nutritional yeast. It works as a dip or a spread as pictured here.
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Here’s my exact recipe:
— 1 container high protein tofu
—3 oz sun dried tomatoes
—1/4 cup chopped chives
—2 tbsp nutritional yeast
—1/4 tsp sea salt
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Blend in a food processor until smooth and creamy. Scrape down the sides as needed.
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Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.
Fruity Spring Salad 🍓🥗🫐 
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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:
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— 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—
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— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
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Happy Tuesday 🥯
Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
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This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
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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.
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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.
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If you make this recipe be sure to tag me!
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