We've crafted a garden bounty on a platter, a vibrant tapestry of colors that delights the senses with every bite. This vegan garden salad recipe is a jubilant celebration, with the earth's natural crunch, zest, and sweetness at the heart. Drizzled generously with a homemade vegan balsamic and maple syrup glaze, each ingredient is chosen for harmony, creating a symphony of flavors that are both robust and refreshing. Perfect for the lacto vegetarian kitchen, it's an ode to the purity of plant-based goodness. This vegan recipe captures the essence of what it means to enjoy food that is as kind to the palate as it is to the planet—vegan recipes don’t just nourish, they celebrate life's simple pleasures.
Recipe:
Serves: 4
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Ingredients:
4 ripe tomatoes, cut into wedges
1 large red bell pepper, thinly sliced
1 medium red onion, thinly sliced
120g mixed fresh olives
A generous handful of fresh basil leaves
200g vegan mozzarella-style cheese, cubed
Sea salt and freshly ground black pepper, to taste
For the glaze:
60ml balsamic vinegar
30ml pure maple syrup
1 tsp Dijon mustard
A pinch of sea salt
Method:
Begin by whisking together the balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt in a small bowl until well combined to create the glaze.
In a large salad bowl, toss together the tomato wedges, red bell pepper slices, and red onion, ensuring a mix of textures and flavors.
Scatter the mixed olives and vegan mozzarella cheese cubes over the salad base, adding a layer of indulgent creaminess.
Drizzle the balsamic-maple glaze over the salad just before serving to infuse the dish with its signature sweet and tangy character.
Garnish with torn basil leaves, and finish with a gentle sprinkle of sea salt and a crack of black pepper, elevating the fresh ingredients with simple but precise seasoning.
Additional Tips:
For added crunch, consider including a sprinkle of toasted pine nuts or pumpkin seeds just before serving.
For a protein boost, add chickpeas or sliced vegan sausages to the salad.
Allergy information / alternatives:
This vegan recipe is free from gluten, nuts, and soy, making it suitable for a wide range of dietary preferences. For those avoiding mustard, omit the Dijon from the glaze.
Nutritional Information (per serving):
Calories: 190 kcal per serving
Protein: 8g
Carbohydrates: 18g
Fat: 10g
Sugars: 10g
Fibre: 4g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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