Vegan Grilled Steak Salad with Balsamic Vinaigrette
Elevate your plant-based dining experience with this Vegan Grilled Steak Salad featuring smoky, marinated tempeh and a luscious balsamic vinaigrette. Perfectly grilled tempeh slices bring a bold, steak-like flavor and texture to fresh salad greens, juicy cherry tomatoes, crisp cucumber, and sweet red onion. The homemade vinaigrette, infused with Dijon mustard and nutritional yeast, adds a tangy, creamy finish that ties every bite together. Ready in just 35 minutes, this vegan salad showcases smoky, savory notes alongside vibrant veggies, making it a wholesome and satisfying dish for any meal. Whether you're hosting or craving something hearty, this recipe promises to impress!
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Recipe Information
Ingredients
- 8 oz tempeh
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 5 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.25 medium red onion
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp nutritional yeast
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 0.25 cup olive oil
Instructions
Slice the 8 oz of tempeh into 1/4-inch thick pieces.
In a shallow bowl, mix 3 tbsp soy sauce, 1 tbsp maple syrup, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, and 0.5 tsp black pepper to create the marinade.
Place the tempeh slices into the marinade and let them soak for at least 10 minutes, flipping halfway through.
While the tempeh marinates, prepare your vegetables: halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
Heat a grill pan over medium heat. Once hot, add the marinated tempeh slices, grilling each side for about 4-5 minutes until they are golden brown.
For the balsamic vinaigrette, whisk together 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tbsp nutritional yeast, 0.25 tsp salt, and 0.25 tsp ground black pepper. Slowly drizzle in 0.25 cup olive oil while whisking until emulsified.
In a large salad bowl, combine 5 cups of mixed salad greens, 1 cup of halved cherry tomatoes, and the sliced cucumber and red onion.
Add the grilled tempeh slices on top of the salad.
Drizzle the salad with the balsamic vinaigrette just before serving.
Toss everything gently to combine and serve immediately.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 31.2 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
