Vegetarian Thai Beef Salad
Experience the bold and refreshing flavors of this Vegetarian Thai Beef Salad—an invigorating twist on a classic favorite, perfect for plant-based dining. This recipe swaps traditional beef with savory plant-based beef crumbles, making it ideal for vegetarians craving vibrant Thai-inspired dishes. Crisp romaine lettuce serves as the base, complemented by fresh cucumber, juicy cherry tomatoes, and a medley of aromatic herbs like cilantro, mint, and Thai basil. Tossed with a tangy lime dressing infused with soy sauce, maple syrup, garlic, and a touch of heat from bird's eye chili, each bite bursts with a harmony of sweet, sour, and spicy notes. Finished with a sprinkle of roasted peanuts for crunch, this salad is a quick, flavorful meal or side dish that’s ready in under 30 minutes. Perfect for those seeking healthy, gluten-free, and plant-based Thai recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Plant-based beef crumbles
- 2 tbsp Olive oil
- 4 cups Romaine lettuce
- 1 large Cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Fresh cilantro
- 0.3 cup Fresh mint leaves
- 0.3 cup Thai basil leaves
- 3 tbsp Lime juice
- 2 tbsp Soy sauce
- 1 tsp Maple syrup
- 2 cloves Garlic
- 1 small Bird's eye chili
- 0.25 cup Roasted peanuts
Instructions
Heat a skillet over medium heat and add 2 tablespoons of olive oil.
Add the plant-based beef crumbles to the skillet and sauté for 5-7 minutes until heated through and slightly browned. Remove from heat and set aside to cool slightly.
Wash and dry the romaine lettuce. Chop or tear it into bite-sized pieces and place it in a large mixing bowl.
Slice the cucumber into thin rounds and halve the cherry tomatoes. Thinly slice the red onion. Add these to the mixing bowl.
Chop the fresh cilantro, mint leaves, and Thai basil leaves. Add them to the salad bowl.
In a small bowl, whisk together the lime juice, soy sauce, maple syrup, minced garlic, and finely chopped bird's eye chili to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Add the cooked plant-based beef crumbles to the salad and toss again.
Sprinkle the roasted peanuts on top for crunch.
Serve the salad immediately as a refreshing main course or side dish.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 28.0 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3290 mg | 70% | |
*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.
