Vegan Salads

September 09, 2013  •  Leave a Comment

Rice Salad:

  • 1 cup brown rice
  • 400g can chick peas
  • 1/3 cup pepitas
  • 1/3 cup currants
  • 3 celery stalks, sliced thinly
  • ½ bunch parsley, chopped finely
  • Zest and juice of 2 lemons
  • 1 medium red onion
  • 3 medium tomatoes, chopped finely
  • 2 tablespoons tahini

 

Cook and drain rice. Add all ingredients, stirring the tahini through thoroughly.

 

Bean Salad:

  • 1x 400g can three or four bean mix
  • 1x 400g can soy beans (or 1 cup of precooked soybeans from the freezer)
  • 1 salad onion, halved and very finely sliced
  • Handful of fresh green beans, chopped into 3cm lengths
  • 1 small green pepper, finely sliced into 3cm lengths
  • 2 tablespoons mixed dried herbs
  • 2 teaspoons dried mustard powder
  • ¼ cup vinegar

 

Microwave green beans until just cooked but still slightly crunchy. Drain and add canned beans along with the onion and green pepper. Sprinkle the herbs and mustard powder over, drizzle the vinegar and mix well. This recipe is better made the day before as it allows the dressing soaks into the ingredients.

 

 

Pasta Salad

  • 1 large zucchini
  • 4 cloves garlic
  • 1 red capsicum
  • 1 eggplant
  • 300g pumpkin
  • 1 red onion
  • 500g packet large veggie spiral pasta
  • Jar Leggos Tomato, chilli and olive stir through sauce
  • ½ tub Tofutti

 

Cut zucchini, eggplant, capsicum and red onion into bit sized chunks. Grill, BBQ or oven bake the vegetables until cooked but still firm. Cook pasta and allow it and the vegetables to cool. Stir through all the vegetables along with the Tofutti and sauce.


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