Vegan chef salad with seitan & avocado
A chef salad is a full meal in one bowl. There's protein-dense chicken seitan, non-dairy cheddar, tomatoes, cucumbers, and avocado on a bed of romaine lettuce. Finish it with a generous drizzle of vegan ranch dressing & dash of pepper. Great for lunch or dinner!Serves 2 as a meal, 4 as a side dish.
Servings: 4 people
Fill a bowl with chopped romaine lettuce. Top the lettuce with distinct rows of tomato wedges, cucumber slices, diced vegan cheddar cheese, and chopped seitan chicken. Finally, top it with sliced avocado.
Serve the salad alongside vegan ranch dressing and pepper, so that people can top their own salads. Then finish them with a dash of pepper.
Chef salads are typically made with hard boiled eggs, not avocado. If you'd like your avocado to have some eggy flavor, sprinkle it with kala namak. It's amazing how much it tastes like you've added egg to this vegan dish.
For the cheese, use your favorite vegan cheddar slices. Or dice a vegan cheddar block like Daiya home-style. (Two slices are about 1.5 ounces.)
I recommend making your own seitan chicken and vegan ranch dressing. However, you can easily swap them out if you're short on time. Replace homemade seitan with store-bought chicken seitan or sliced vegan deli meats like Tofurky. Replace homemade dressing with store-bought like Follow Your Heart ranch.
The salad will keep for about 3 days in the refrigerator, and the dressing will last for about a week.
The salad keeps best when it hasn't been tossed with the salad dressing. (Romaine leaves are light & tend to get easily waterlogged with dressing over time.) So for best results, store the salad separately from the dressing in covered containers in the refrigerator.
Calories: 217kcal | Carbohydrates: 14g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 481mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg