AuthorParkash BainsCategorygluten free, grain free, high protein, plant protein, vegan, vegetarianDifficultyBeginnerWho says you can’t get enough protein in a vegetarian or vegan meal? This salad is packed with high quality plant protein from the lentils, chickpeas and tofu. It is a very satisfying and highly nutritious meal with lots of protein, fibre, vitamins A C K, iron and many other phytonutrients.
This recipe makes 2 generous sized dinner portions or 3 smaller ones. Each serving contains approx. 25 grams of protein.
Read more about plant-based protein here: Who says you can’t get enough protein in a vegetarian or vegan meal?
Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.
Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.
With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.
Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.
Ingredients
Directions
Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.
Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.
With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.
Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.
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