A big salad is a good quick main dish, especially in summer. Here’s a vegan recipe for a filling salad.
Are you hungry but need it fast? You can make a delicious, filling salad in just fifteen minutes, and with the right ingredients in the recipe, it doubles as a main course.
For a main course, add protein and carbs to the salad recipe. Our recipe contains Tempeh as a source of protein as well stove noodles – Gluten-free Japanese noodles made from buckwheat – as a healthy carb. You can buy soba noodles at most health food stores or Asian grocery stores.
Be as careful as possible when buying the ingredients for the main course salad recipe organic quality. You are supporting a more ecologically sustainable agriculture that carefully treats the natural resources of the earth and, for example, chemical-synthetic ones PESTICIDES gave up. Organic seals from demeter, organic soil AND natural soil, as they require stricter criteria than the EU organic seal. Also prefer regional and seasonal foods.
Main course salad: A simple recipe
(Photo: CC0 / Pixabay / Takedahrs)
Salad with tempeh noodles and soba
- Preparation: about 10 minutes
- Cooking/baking time: about 5 minutes
- The crowd: 1 portion(s)
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200 g
Romaine lettuce
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2
carrots
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100 g
cucumber
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100 g
stove noodles
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100 g
Tempeh
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1 tablespoon
coconut oil
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2 tablespoons
Soy sauce
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2 tablespoons
olive oil
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1 teaspoon
maple syrup
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2 tablespoons
Apple cider vinegar
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1 teaspoon
mustard
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Salt
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First wash the lettuce, cucumber and carrots well. Then cut the lettuce and cucumber into bite-sized pieces. Finely chop the carrots. Place everything in a medium sized bowl. Then we cut the tempeh into small cubes.
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Pour enough water into a medium-sized pot and bring to a boil. Reduce the heat to medium, add the noodles and cook for no more than 5 minutes, stirring occasionally. Rinse them with cold water and drain them in a colander.
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Meanwhile, heat the coconut oil in a pan. Add tempeh and mix with soy sauce. Fry it at a high temperature for 5 minutes, stirring occasionally.
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Place the olive oil, maple syrup, apple cider vinegar, and mustard in a small, clean jar. Whisk until the ingredients are combined into a smooth sauce.
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Salt the noodles of the stove. Then toss them with the salad, fried tempeh and dressing. The main course of your filling salad is ready!
Main dish salad recipe: possible variations
(Photo: CC0 / Pixabay / congerdesign)
You can easily adapt this salad recipe as a main course. Use for example tofu or pre-cooked mung beans instead of tempeh or substitute soba noodles with pre-cooked rice or healthy buckwheat.
You can also use vegetables depending on the season it changes. They also go well with our main course salad, for example radicchio, lamb’s lettuce, baby spinach, kale, tomatoes or peppers. You can learn more about seasonal fruits and vegetables on our website seasonal calendar.
Special tip: For more healthy nutrients in the recipe, you can pull cabbage and add them to the main salad dish.
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