Vegan food can often seem difficult or time consuming to prepare to many people. This doesn’t just apply to vegans but also to people who are not used to catering for anyone on a plant based diet and need to. In many cases there is also the added issue of needing special ingredients or equipment such as a high powered blender or a dehydrator.
When creating my vegan recipes I try to focus on using everyday ingredients that are easy to buy or that anyone may have at home already. I also try to avoid the need for equipment people may not have.
This vegan salad recipe is nice as a lunch, part of a buffet or as an accompaniment to other foods in a main meal. Perfect for the summertime or with it’s bright happy colours as a reminder of warmer, sunnier days at colder times of the year. I have included the basic recipe as well as two variations but please feel free to try you own by adding in favourite ingredients or swapping for whatever you have available. The recipe serves one person if the salad is eaten alone but can easily be created in larger quantities if needed. This vegan salad recipe is also great for using up small amounts of veg you may have left from other recipes and meals.
Sunshine Vegan Salad
2 spring onions, sliced
5cm piece of cucumber, deseeded and diced
1 tomato, deseeded and diced
1 yellow mini pepper or 1/4 a small pepper, diced
1/4 tsp sesame seeds
1. Place the spring onion, cucumber, tomato and pepper in a bowl and mix well.
2. Sprinkle over the sesame seeds and mix briefly to distribute them through the salad.
1. Add two small cooked and diced beetroots to the salad in step 1.
2. Top the salad with one sliced tofu sausage (or vegan sausage of your choice) and then stir this into the salad.