Gourmet Grilled Vegan Salad: Smoky Tempeh, Charred Veggies & Creamy Dairy-Free Fauxmage

hace 2 semanas

Are you tired of uninspired, boring salads? This Gourmet Grilled Vegan Salad transforms your perception of plant-based meals, making them anything but dull. Perfect for a light, yet satisfying lunch or a vibrant dinner, this recipe combines smoky, marinated tempeh with perfectly charred vegetables and a tangy, creamy dairy-free "chevre" for an explosion of flavors and textures. It’s an ideal choice for anyone seeking easy vegan meal ideas, healthy grilled plant-based recipes, or delicious dairy-free dinner solutions that are quick to prepare and packed with protein and nutrients.

This salad is a testament to the fact that healthy eating can be incredibly indulgent and flavorful. It answers the common question: "How can I make my vegan salads more exciting and filling?" by offering a well-rounded dish that feels truly special.

Ingredients

For the Smoky Tempeh Bites

200g tempeh, cut into bite-sized pieces
2 tbsp soy sauce (or tamari for gluten-free)
1 tsp maple syrup (or agave syrup)
1/2 tsp garlic powder
A few drops of liquid smoke (as used by @veganonthesavannah)
1 tbsp olive oil

For the Grilled Vegetables

1 large zucchini, sliced lengthwise or into thick rounds
1 bell pepper (any color), deseeded and cut into large strips
1 tbsp olive oil
Salt and black pepper to taste
1-2 tbsp Pesto Princess Chimichurri (or your favorite vegan chimichurri)

For the Salad Assembly

4 cups salad greens (mixed greens, spinach, or rocket work well)
50g Fauxmage Chilli Chevre Style vegan cheese, crumbled or sliced (or another dairy-free "chevre" alternative)

Equipment

Mixing bowl
Grilling pan or outdoor grill
Tongs
Serving platter or individual bowls

Instructions

Marinate the Tempeh: In a mixing bowl, combine soy sauce, maple syrup, garlic powder, liquid smoke, and olive oil. Add the tempeh pieces, ensuring they are well coated. Let marinate for at least 15 minutes, or ideally 30 minutes for deeper flavor.
Prepare Vegetables: While the tempeh marinates, toss the zucchini and bell pepper with olive oil, salt, and black pepper.
Grill Tempeh: Heat your grilling pan or outdoor grill to medium-high heat. Once hot, add the marinated tempeh. Grill for 3-4 minutes per side, or until golden brown and slightly crispy, with visible grill marks. Set aside.
Grill Vegetables: On the same grill, add the seasoned zucchini and bell pepper. Grill for 3-5 minutes per side, or until tender-crisp and beautifully charred.
Brush with Chimichurri: Once grilled, brush the zucchini with Pesto Princess Chimichurri, ensuring an even coating for a burst of fresh, herbaceous flavor.
Assemble the Salad: Arrange the fresh salad greens on a large platter or in individual bowls. Top with the warm, grilled peppers, chimichurri-brushed zucchini, and smoky tempeh bites.
Add Fauxmage: Finish by crumbling or slicing the Fauxmage Chilli Chevre Style vegan cheese over the salad. Serve immediately and enjoy your gourmet, satisfying plant-based meal!

Image Suggestion: A vibrant overhead shot of all the prepared ingredients arranged artfully on a light wooden board or white surface, ready for grilling. Include the neatly sliced zucchini and bell peppers, the tempeh cubes marinating in a small bowl, the greens, and the Fauxmage cheese. This will visually communicate the freshness and quality of the components.

A vibrant, gourmet vegan salad featuring grilled vegetables, smoky marinated tempeh bites, and a creamy dairy-free chevre-style cheese. Enjoy a truly boujee salad experience.

Close-up of the grilled vegan salad, showcasing the smoky tempeh bites, charred zucchini, and bell peppers, all artfully arranged on a bed of fresh greens. No time for boring salads with this colorful and flavorful dish!

Variations & Adaptations

Make it Gluten-Free: This recipe is naturally gluten-free if you use tamari instead of soy sauce. Always double-check labels on pre-made sauces and vegan cheese.
Spice It Up: For an extra kick, add a pinch of chili flakes to the tempeh marinade or a dash of your favorite hot sauce.
Add More Protein: While tempeh is protein-rich, you can boost it further with grilled chickpeas or a sprinkle of hemp seeds on top.
Seasonal Veggies: Feel free to swap bell peppers and zucchini for other seasonal grilling favorites like asparagus, corn, or portobello mushrooms.
Different Dressings: If chimichurri isn't your style, a simple balsamic vinaigrette, a creamy tahini dressing, or a zesty lemon-herb dressing would also be delicious.

Tips & Hacks

Perfect Grill Marks: Ensure your grill pan or grill is hot before adding vegetables and tempeh. Don't overcrowd the pan; grill in batches if necessary to get beautiful char marks.
Batch Marinating: For quick future meals, marinate extra tempeh and store it in the fridge for up to 2-3 days. It's excellent for salads, wraps, or stir-fries.
Meal Prep Friendly: Cooked tempeh and grilled vegetables can be prepared ahead of time and stored in separate containers in the refrigerator for up to 3-4 days. Assemble your salad fresh when ready to eat for best results.
Flavor Boost for Tempeh: If you have time, steam the tempeh for 10 minutes before marinating. This helps it absorb flavors even better, resulting in more tender and delicious bites.

Ready to elevate your salad game? This Gourmet Grilled Vegan Salad is waiting for you! Share your creations and tag abillion to inspire others with your delicious plant-based journey.