Brown Girl Vegan

Category: Salad

  • Crispy Smashed Samosa Chaat

    Crispy Smashed Samosa Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.

    Chaat is one of my FAVOURITE EVER indian snacks because of all the beautiful layers of chutneys and garnish. Combining samosas with chaat means that you get to enjoy this delicious street food with all the flavours of chole (chickpea masala), tamarind-date chutney, mint coriander chutney and refreshing salted vegan yogurt.

    I had an incredible chaat when I was in Mumbai and it was all I could think about. The crispy smashed samosas was topped with a generous amount of spicy chole, dahi (cashew yogurt), chutneys and crunchy toppings. The chutneys are easy to make but might be the more time consuming part of the recipe – however, it still only took me around 20 minutes to make them!

    You can also make samosas at home – my favourite samosa crust hack using instant paratha can be found here.

    Instead of samosas, you can use other bases like my  Smashed Potato Chaat or Crispy Smashed Brussel Sprouts Chaat.

    Ingredients You Need

    • samosas – you can use storebought vegan samosas.
    • chole – chickpea masala made with aromatics and spices
      • chickpeas – you can use canned chickpeas
      • aromatics – red onion, garlic, ginger, tomatoes
      • whole spices – cumin seeds, fennel seeds, fenugreek seeds
      • dry spices – garam masala, chili powder, cumin, coriander, turmeric
    • condiments – asafoetida, chili powder, salt and pepper
    • to get that crisp – corn starch slurry made with corn starch and water
    • chutneys – tamarind-date chutney, mint-coriander chutney, vegan soy yogurt
    • garnish – pomegranate pearls, sev (fried indian snack you can find at an indian grocer)
    • spices – chaat masala, kashmiri chili powder

    Gluten free substitutions: Ensure hing (asafoetida) is gluten free. Use a gluten free samosa crust or get gluten free store bought samosas. You can also use alternative bases like potatoes.

    Allium free substitutions: Omit onions, garlic from chole and substitute with a pinch of hing.

    Print Recipe

    Crispy Smashed Samosa Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Indian
    Keyword: chaat, samosas
    Servings: 4

    Ingredients

    Mint-Coriander Chutney

    • 2 tbsp mint leaves
    • 1/2 green chili
    • 1/2 cup coriander
    • 1/4 tsp ground cumin
    • 1 tsp lemon juice
    • 1/2 tsp ginger paste
    • 2 tbsp toasted peanuts
    • 1 tsp salt
    • splash water to blend

    Tamarind-Date Chutney

    • 4 medjool dates
    • 2 tsp coconut sugar or palm sugar
    • 3 tbsp tamarind paste
    • 1/2 tsp ground cumin
    • 1/2 tsp chili powder
    • 1.5 tsp lemon juice
    • 1/2 cup warm water add more if chutney is too thick

    Chole (Chickpea Masala)

    • 1 can chickpeas
    • 1 red onion
    • 1.5 tsp ginger paste
    • 1.5 tsp garlic paste
    • 2 medium tomatoes
    • 1/2 tsp cumin seeds
    • 1/2 tsp fennel seeds
    • 1/4 tsp fenugreek seeds
    • 1 tbsp garam masala
    • 1/2 tbsp kashmiri chili powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 3/4 cup water / chickpea water add more if required

    Samosa Chaat

    • 4-5 vegan samosas
    • 3/4 cup vegan yogurt pinch of salt
    • 1/2 tsp chaat masala
    • 1/2 tsp chili powder
    • 2-3 tbsp sev
    • 1/4 cup pomegranate pearls

    Instructions

    • For the tamarind-date chutney, combine all ingredients in a high speed blender and blend until smooth. Add more water if the chutney is more like a paste than a sauce.
    • Repeat the same process for the mint-coriander chutney.
    • Dice red onion. To a pan, add oil and saute whole spices – cumin, fennel and fenugreek. Add onions and saute until translucent.
    • Add garlic and ginger paste. Saute for 1-2 minutes. Add tomato puree (blend 2 medium tomatoes).
    • Add dry spices and cook until oil starts to separate.
    • Add boiled chickpeas with some of the cooking water (or plain water). Simmer for a few minutes.
    • Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
    • Airfry samosas for 2-3 minutes at 180C until crisp. Smash them on a plate.
    • Spoon over a generous amount of chole. Drizzle the whisked yogurt, tamarind chutney, and mint-coriander chutney.
    • Sprinkle chaat masala and chili powder. Top with pomegranate seeds evenly and add a generous handful of sev for crunch. Serve!
  • Vegan Thai ‘Chicken’ Laab

    Vegan Thai ‘Chicken’ Laab

    This vegan ‘chicken’ laab is inspired by Thai Laab Gai – this includes tofu tossed with fresh herbs, chilies, lime juice, toasted rice powder and vegan fish sauce served in lettuce cups!

    Laab Gai is a minced chicken salad originating from the Isan region of northeastern Thailand, which shares a deep cultural & culinary history with Laos. In fact, Laab is considered the national dish of Laos, and it’s a staple in Isan Thai cuisine.

    I’ve mostly had Chicken Laab in Thai restaurants back when I was not vegan but I’ve not had a plant-based version ever since. It’s packed with a punchy flavour from fresh herbs, chilies, lime juice, toasted rice powder – the toasted rice powder is especially unique as it gives Laab its signature nutty aroma and subtle crunch that sets it apart from other salads. In this vegan version, we also use mushroom seasoning and soy sauce for extra umami.

    For the protein substitute, we’ll be using extra firm tofu. In this recipe, I boil the tofu in water for 5 minutes to draw out the extra moisture.

    Ingredients You Need

    • extra firm tofu – for the ‘chicken’ substitute
    • toasted rice powder – adds the signature flavour to the tofu salad
    • herbs – cilantro and mint
    • seasoning – vegan fish sauce, light soy sauce, lime juice
    • aromatics – bird’s eye chili
    • sweetener – agave or gula melaka syrup
    • to serve – romaine lettuce cups
    • peanut sauce
      • unsweetened smooth peanut butter
      • minced ginger
      • light soy sauce
      • lime juice
      • hot water to mix

    Gluten free substitutions: Use gluten free soy sauce and vegan fish sauce.

    This recipe is allium free!

    Print Recipe

    Vegan Thai ‘Chicken’ Laab

    This vegan 'chicken' laab is inspired by Thai Laab Gai – this includes tofu tossed with fresh herbs, chilies, lime juice, toasted rice powder and vegan fish sauce served in lettuce cups!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Laos, Thai
    Keyword: salad, salad recipes, tofu recipes
    Servings: 3 or 4

    Ingredients

    • 450 g extra firm tofu
    • 2 tbsp toasted rice powder
    • 1 tbsp light soy sauce
    • 1 tbsp vegan fish sauce
    • 1.5 tbsp lime juice
    • 1 bird's eye chili more if you want it spicy
    • 1/2 tbsp mushroom seasoning
    • 1 tsp agave
    • 1/4 cup cilantro chopped
    • 1/4 cup mint chopped
    • 20 mini lettuce wraps

    Peanut Sauce

    • 2 tbsp unsweetened peanut butter
    • 1/2 tsp minced ginger
    • 1 tbsp soy sauce
    • 1 tsp lime juice
    • 2-3 tbsp hot water

    Instructions

    • I used storebought toasted rice powder but this is how you can make it at home: In a dry pan, toast 2 tbsp of glutinous rice over medium heat until golden and aromatic (about 5–7 min).
      Cool and grind to a coarse powder using a spice grinder. Set aside.
    • Boil your blocks of tofu for 5 minutes in hot water. Drain and pat dry.
    • Crumble tofu into a bowl. Add all herbs, seasonings and aromatics and mix well.
    • Spoon them into lettuce cups and garnish with more mint leaves or chilies and a squeeze of lime if preferred.
    • Whisk together the ingredients for your peanut sauce. Drizzle the sauce over the lettuce cups. Enjoy!
  • Curry Leaf Pesto Pasta Salad

    Curry Leaf Pesto Pasta Salad

    Try this easy pasta salad with baby spinach, roasted chickpeas, and juicy pomegranate pearls tossed together in an unique curry leaf pesto dressing. You won’t regret it.

    Forget plain pasta salads with basic dressings and try this spruced up pesto pasta salad with a mix of raw and cooked vegetables dressed in a herby, zesty pesto sauce. We’ve also added in a secret ingredient to make it more nutritious!

    I love using this particular pasta shape (called cellentani) for pasta salads as they are able to soak up the flavour of the dressing really well. For the toppings – you can try my 5-minute Vegan Feta Cheese here as well, in addition to roasted chickpeas to up your protein intake.

    For the raw vegetables, I went with baby spinach and pomegranate pearls. They worked so well in the salad!

    For the dressing, the ingredients are very similar to my regular vegan pesto – basil leaves, pine nuts, nutritional yeast, lemon juice and garlic powder. This time round I also added toasted curry leaves. I drew inspiration from my mum’s signature green chutney (indian dip) that she makes for us to eat with rice for healthy skin and hair. Curry leaves are super aromatic when toasted and it blends right in with the taste of pesto!

    Ingredients You Need

    • basil leaves – any kind works!
    • curry leaves – toast them before blending for ultimate flavour.
    • walnuts – you can also use pine nuts, cashews or macadamia.
    • nutritional yeast – a substitute for parmesan and gives the best cheesy flavour!
    • lemon juice – for acidity
    • spices and condiments – ground cumin, salt and black pepper (+garlic powder / hing optional)
    • pasta – fusilli or cellentani works well in this recipe
    • protein – chickpeas, tofu or any other type of beans would work as well
    • toppings – baby spinach / arugula
    • fruits – pomegranate pearls

    Gluten free substitutions: Use a gluten free pasta like brown rice pasta. Ensure if you use hing, it’s gluten free as it normally contains wheat flour.

    Allium free substitutions: Use hing instead of garlic powder.

    Print Recipe

    Curry Leaf Pesto Pasta Salad

    Try this easy pasta salad with baby spinach, roasted chickpeas, and juicy pomegranate pearls tossed together in an unique curry leaf pesto dressing. You won’t regret it.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course, Salad
    Cuisine: Indian, Italian
    Keyword: pasta, pasta salad
    Servings: 4

    Ingredients

    Curry Leaf Pesto

    • 30 g  basil leaves
    • 20 g toasted curry leaves
    • 1/2 cup walnuts
    • 3 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1/2 tsp salt
    • 1/4 tsp ground cumin
    • 1/4 tsp black pepper
    • 1 tsp garlic powder or sub with pinch of hing

    Toppings

    • 2 cups dry pasta
    • 1 can chickpeas
    • 1/2 tsp ground turmeric
    • 1 tsp chili powder
    • salt and black pepper
    • 1/2 cup pomegranate pearls
    • 2-3 cups baby spinach

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
    • Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
    • Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
    • Drain excess water from chickpeas in a can and rinse them. Toast them with spices like turmeric, chili powder, salt and black pepper for 5-10 minutes until crispy.
    • Assemble the pasta salad – add your baby spinach into a bowl, followed by pasta, chickpeas, and pomegranate. Pour over pesto dressing, give it a good mix.
    • Top with more chickpeas and pomegranate. Enjoy!

  • Red Curry Dumpling Salad

    Red Curry Dumpling Salad

    The viral dumpling salad with a thai-inspired twist – crispy dumplings, fresh vegetables, aromatics tossed in a fragrant, creamy thai red curry sauce.

    This viral fusion dumpling salad is a refreshing twist on salads and a fun way to eat dumplings. Potstickers are one of my favourite foods so having them with fresh crunchy vegetables and a creamy thai red curry dressing is the coolest concept!

    This is perfect for a busy weeknight dinner – if you don’t have time to pan fry, you can also air fry the dumplings while making the red curry sauce. With the vegetables prepped, it’ll only take 10 minutes to put together.

    Not to mention, this is one of the most balanced meals you can make – vegan dumplings often contain a protein-rich filling with soy or tofu encased in a wheat flour wrapper for carbs. When paired with vegetables for fibre and aromatics for flavour, these make the perfect meal.

    You can also make your potstickers from scratch and freeze it so you can cook them any time in under 10 minutes. This is one of my favourite hacks for saving time by prepping the ingredients in advance. You can also use frozen potstickers that makes this meal idea even easier – my go-to dumplings are usually the vegan ones from Bibigo.

    Ingredients You Need

    • frozen dumplings – this usually has about 10-15 medium sized dumplings
    • vegetables of choice – shredded purple cabbage, julienned carrots
    • aromatics – spring onions or scallions, minced ginger, large red chilies
    • thai red curry paste – I used a storebought paste from Chef’s Choice
    • light soy sauce
    • vegan fish sauce – you can substitute this with soy sauce
    • lime juice – substitute with lemon juice
    • garnish – lime, cilantro and red chilies

    Gluten free substitutions: Use gluten free storebought dumpling wrappers and gluten free soy sauce (or tamari/coconut aminos). Ensure the same for thai red curry paste and vegan fish sauce.

    Allium free substitutions: Use an alliums free thai red curry paste. Add a pinch of hing to the sauce.

    Print Recipe

    Red Curry Dumpling Salad

    The viral dumpling salad with a thai-inspired twist – crispy dumplings, fresh vegetables, aromatics tossed in a fragrant, creamy thai red curry sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course, Salad
    Cuisine: Chinese, Fusion, Thai
    Keyword: dumplings, salad, salad recipes, thai recipes
    Servings: 4

    Ingredients

    Dumpling Salad

    • 1 pack frozen dumplings (10-15 large dumplings)
    • 1 cup shredded purple cabbage
    • 1 cup carrots, julienned
    • 1/2 cup spring onions, sliced
    • 1 large red chili, chopped

    Red Curry Dressing

    • 2 tbsp red curry paste
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • squeeze calamansi lime / regular lime
    • 1 tsp minced ginger
    • olive oil to fry paste
    • 3 tbsp coconut cream

    Garnish

    • 1/2 cup cilantro, chopped
    • 2 limes

    Instructions

    • Prepare the vegetables required for the salad.
    • Prepare the dumplings according to the package instructions. You can steam, boil, or pan-fry them until cooked through and golden brown.
    • If pan frying them, do so in a splash of olive oil until the bottom is browned. Add a splash of water and cover the lid for dumplings to cook through fully. Once cooked, set them aside to cool slightly.
    • Prepare the red curry sauce: fry red curry paste in olive oil. Add minced ginger and saute for a minute. Add vegan fish sauce, soy sauce, calamansi lime juice, coconut cream and mix well.
    • Add a splash of water and cook the sauce for a few minutes.
    • In a large mixing bowl, combine the shredded purple cabbage, julienned carrots, chopped spring onions, sliced red chilies and dumplings. Toss gently to mix the ingredients.
    • Drizzle the red curry dressing over the salad and toss gently to combine, ensuring the dumplings are coated.
    • Top the salad with fresh cilantro and serve with lime wedges. Enjoy immediately!

  • Viral Smashed Roasted Potato Salad

    Viral Smashed Roasted Potato Salad

    If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It’s also dairy and gluten free!

    If you’ve seen the hype over crispy smashed potatoes, I’m here to tell you that it’s worth every bit of your time making it. It’s just too!! good!!

    This recipe is one of my favourites because it’s easy, definitely tastes like a potato salad and is super creamy, herby and tangy WHILE also being mega crunchy from the smashed potatoes! It’s addictive and refreshing at the same time.

    And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs, still tastes superb.

    If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!

    Tips to Make the Best Potato Salad

    Boiling Time for Potatoes

    Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt before tossing in the baby potatoes. Par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes. Drain and keep them aside.

    The keys to this crisp are definitely smashing them flat enough that they don’t break and baking them long enough to get that crisp. Not only that, you have to PAR BOIL them to allow them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. 

    Slice and Garnish Right

    Mix your dressing ingredients in a bowl. Smash your baby potatoes onto a baking tray and roast them until crispy. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.

    This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!

    If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.

    Ingredients You Need

    • baby potatoes – these are the easiest to be smashed and roasted. They also look really cute!
    • olive oil – be generous with the olive oil for this recipe as it determines the crunch factor.
    • vegan mayonnaise – I use vegan kewpie mayo, other brands I love are Heinz or you could make them at home too!
    • dijon mustard – adds the sharpness to the salad
    • vinegar – adds acidity. You can substitute this with lemon juice!
    • dill pickles – potato salad = pickles
    • celery – adds a lovely crunch to the salad, alongside the crispy potatoes!
    • herbs – chives and fresh dill are a must! You can use dried dill too.
    • seasoning – salt and smoked paprika
    Print Recipe
    5 from 1 vote

    Vegan Smashed Roasted Potato Salad

    If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It's also dairy and gluten free!
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: salad, salad recipes
    Servings: 4

    Ingredients

    • 15-18 baby potatoes
    • 1 tsp salt
    • 3 stalks celery diced
    • 3 stalks fresh dill
    • 3 tbsp chives
    • 1/2 cup vegan mayonnaise
    • 1/2 tbsp dijon mustard
    • 2 tsp apple cider vinegar or rice wine vinegar / white vinegar
    • 3 tbsp diced pickles
    • 1/2 tsp salt
    • 1/2 tsp smoked paprika
    • 1/4 tsp smoked paprika

    Instructions

    • Add some water to a boiling pot, place it on heat, and add some salt. Wash potatoes thoroughly.
    • Preheat the oven at 200C.
    • Toss in the baby potatoes, par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
    • Drizzle olive oil onto baking tray and line the tray with the potatoes.
    • Smash the potatoes with a glass cup or your palm. Press them gently so they do not break.
    • Drizzle more oil onto the potatoes. Bake for 25-30 minutes flipping them halfway. Keep a close eye to ensure they don't burn.
    • Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
    • Add potatoes into the sauce mixture and toss evenly. Garnish with chives, dill and smoked paprika. Serve!
  • Vegan Pasta Salad with Spicy Ranch Dressing

    Vegan Pasta Salad with Spicy Ranch Dressing

    This cool and refreshing pasta salad is the most amazing summer dish – made with crunchy vegetables, tasty tofu and a creamy, zesty ranch dressing that is addictive!

    Most of us know this and live by it – the dressing makes or breaks any salad. Crunchy vegetables on its own is great (kind of) but those days when you are craving a filling, wholesome & satisfying salad? The dressing plays a huge huge part in elevating the dish.

    This is a Vegan Pasta Salad with simple ingredients and an ultra creamy and tangy sauce. The secret ingredient – not cashews, nuts or any milk – is soft, silken tofu.

    As someone who prefers carbs, salads often don’t fill me or keep me satisfied. But this pasta salad really hit different. Thanks to the creamy dressing infused with acidic components, herbs and seasoning. It’s also ridiculously easy to make. It’s the preparation of ingredients that takes some time but the dish in itself is so versatile because you can use almost anything on hand!

    This pasta salad can also be made gluten free – simply use a gluten free pasta such as brown rice fusilli or lentil pastas for that extra boost of protein. The dressing is 100% gluten free!

    Print Recipe

    Vegan Pasta Salad with Spicy Ranch Dressing

    Prep Time15 minutes
    Cook Time5 minutes
    Total Time20 minutes
    Course: Main Course, Salad
    Cuisine: Fusion, Western
    Keyword: pasta salad, salad recipes
    Servings: 2

    Ingredients

    Spicy Ranch Dressing

    • 150 g silken tofu
    • 10 g spring onions
    • 1 small jalapeño
    • 5 g fresh dill
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 1 tsp jalapeno juice
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp dried herbs
    • salt

    Pasta Salad

    • 1.5 cups dry pasta
    • 1/2 cup japanese cucumber
    • 1/2 cup celery stalks
    • 5 cherry tomatoes
    • 1/4 cup olives
    • 1 avocado
    • fried tofu
  • Best Vegan Potato Salad Recipe

    Best Vegan Potato Salad Recipe

    This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo – it’s truly addictive!

    This recipe is one of my favourites because it’s easy, definitely tastes like a traditional potato salad and is super creamy, herby and tangy. Making this salad fresh makes it all the better too because it’s absolutely addictive and refreshing.

    I also made this using multi-coloured baby potatoes which made it look extra cute. And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs – still tastes superb!

    Tips to Make the Best Potato Salad

    Boiling Time for Potatoes

    Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt and vinegar before tossing in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.

    Slice and Garnish Right

    Mix your dressing ingredients in a bowl. Slice your baby potatoes into half and toss them in. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.

    This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!

    Print Recipe

    Best Vegan Potato Salad

    This Vegan Potato Salad recipe is a classic made with rainbow baby potatoes, fresh herbs, chopped dill pickles and vegan mayo – it's truly addictive!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Salad, Side Dish
    Cuisine: Western
    Keyword: potatoes, salad, salad recipes
    Servings: 4

    Ingredients

    • 600 g baby potatoes (3 cups)
    • 1 tsp salt
    • 1/2 tbsp vinegar
    • 4-5 tbsp vegan mayonnaise
    • 1/2 tbsp dijon mustard
    • 1/2 n tbsp apple cider vinegar
    • 3 tbsp diced pickles
    • 3 stalks celery
    • 1/2 tsp salt (or you can use celery salt)
    • 3 tbsp chives
    • 6 stalks fresh dill
    • 1/8 tsp smoked paprika

    Instructions

    • Add some water to a boiling pot, place it on heat, and add some salt and vinegar. Wash potatoes thoroughly.
    • Toss in the baby potatoes. Bring the water to a boil, then simmer on low for about 10 to 12 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
    • Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
    • Give them a good mix. Slice baby potatoes into half.
    • Add potatoes into the sauce mixture and toss evenly. Garnish with chives, fill and smoked paprika. Serve!

  • TikTok Green Goddess Salad

    TikTok Green Goddess Salad

    This chopped salad is packed with crunchy vegetables and dressed in a gorgeous green goddess sauce that go so well with freshly baked sesame chips!

    This Green Goddess Salad by Baked By Melissa went viral on TikTok last year – and at first glance, it looks very green, very conventionally perceived idea of how vegan food looks like. But don’t let looks deceive you.

    This crunchy salad is packed with cabbage, lettuce, cucumber as the base but the spice is really in the sauce. With multiple herbs and spices, you get a bright green dressing also known as the: Green Goddess Dressing. It has a hint of creaminess from the cashews and flavours from nutritional yeast, garlic powder and your regular salt and peppa’

    I do have to warn you that this salad has a LOT of cabbage, which is a cruciferous vegetable – and that means if you have a sensitive tummy, you might want to start off with smaller portions first.

    This is also my version of the salad, so the ingredients are not exactly the same as the original. The salad and sauce are vegan and gluten free!

    I loved serving this with my homemade chips using tortillas, which I basted with olive oil, topping with Everything Bagel Seasoning and baked in the oven until crisp. They were just perfect!

    I also enjoyed serving them on toast with vegan cream cheese and micro greens – they made the perfect snack. Let me show you how to make this amazing salad!

    Print Recipe

    Vegan Green Goddess Salad

    This chopped salad is packed with crunchy vegetables and dressed in a gorgeous green goddess sauce that go so well with freshly baked sesame chips!
    Prep Time15 minutes
    Cook Time5 minutes
    Total Time20 minutes
    Course: Main Course, Salad
    Cuisine: Fusion, Western
    Keyword: salad, salad recipes
    Servings: 5

    Ingredients

    • 3 cups chopped lettuce
    • 1/2 head cabbage
    • 1 japanese cucumber
    • 3 stalks spring onions

    Green Goddess Dressing

    • 1/2 cup cashews
    • 20 g chives
    • 30 g basil
    • 30 g parsley
    • 1 tbsp lemon juice
    • 2 tbsp olive oil
    • 3 tbsp nutritional yeast
    • 1 tsp garlic powder

    Oven Baked Chips

    • 4-5 tortillas
    • olive oil
    • Everything Bagel seasoning

    Instructions

    Oven Baked Chips

    • Preheat the oven to 200C.
    • Cut the tortillas into 8, to get triangle shaped slices.
    • Baste them with some olive oil, and top with Everything Bagel seasoning.
    • Bake them for about 10-12 minutes until they get brown and crispy.

    Green Goddess Salad

    • Soak the cashews overnight or boil them for 10 minutes and let them sit for 5 minutes.
    • Chop all the vegetables into small pieces, but do not finely chop them.
    • Blend all the ingredients required for the dressing until smooth – if the dressing is too thick, add a little leftover cashew water or a splash of oat milk.
    • Add the chopped vegetables to a bowl and pour over the dressing. Give that a good mix! Serve with toasted oven baked chips.
  • Summer Rainbow Fruit Salad

    Summer Rainbow Fruit Salad

    This refreshing and summery refined sugar free fruit salad is sweet, tangy, juicy and naturally addictive – it’s also perfect for parties and can be served cold and crisp!

    When it comes to making delicious fruit salads, I have one rule – go big on fruits, but keep the ingredients for the dressing simple. I know that’s confusing but you’ll get what I mean in a bit!

    My whole family loved this recipe because it was tasty, not overly sour and easily to eat with a spoon. And what better time to make it than during sunny days with sweltering heat?

    For the dressing, the ingredients required are minimal: chopped mint, lime juice and agave. You can skip the agave syrup completely to keep this recipe sugar free.

    This recipe is fully gluten free too, naturally.

    Tips to make the BEST fruit salad

    1. Do not add fruits like bananas, avocados or overly ripe mangoes to your fruit salad. This will make them mushy and unpleasant to eat.
    2. I like to add sweet and sour fruits equal parts: sour (oranges, strawberries, kiwi) sweet (watermelon, green grapes, pomegranate), neutral tasting (blueberries).
    3. You can also refrigerate the fruit salad for a few hours if you want it to be served cold and crisp!
    Print Recipe

    Summer Rainbow Fruit Salad

    This refreshing and summery refined sugar free fruit salad is sweet, tangy, juicy and naturally addictive – it's also perfect for parties and can be served cold and crisp!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Salad
    Keyword: fruit salad, summer
    Servings: 5

    Ingredients

    • 1 cup green grapes
    • 1 cup green kiwi
    • 1 cup strawberries
    • 1 cup watermelon
    • 1 cup blueberries
    • 1 cup mandarin oranges
    • 1/2 cup pomegranate
    • 3 tbsp mint leaves
    • 1.5 tbsp lime juice
    • 1 tbsp agave syrup (optional)

    Instructions

    • Chop all fruits into small cubes. Chop mint leaves finely.
    • Add all fruits except pomegranate to a bowl. Top with mint leaves, lime juice and give them a good mix.
    • Top the fruit salad with pomegranate. Serve!
  • Vegan Pesto Pasta Salad

    Vegan Pesto Pasta Salad

    Try this easy pasta salad with shitake mushrooms, tofu, juicy cherry tomatoes, zesty olives and creamy avocado tossed together in an unique curry leaf pesto dressing. You won’t regret it.

    Forget plain pasta salads with basic dressings and try this spruced up pesto pasta salad with a mix of raw and cooked vegetables dressed in a herby, zesty pesto sauce. We’ve also added in a secret ingredient to make it more nutritious!

    I love using fusilli for pasta salads as they are able to soak up the flavour of the dressing really well. For the toppings, I went with store-bought tofu for my protein – you can try my 5-minute Vegan Feta Cheese here as well. Or keeping it plain still does the trick as you’ll be eventually coating it with the pesto sauce.

    I find that shitake mushrooms also bring a lovely umami flavour and depth to the salad so I added some
    sautéed shitake mushrooms to the salad. For the raw vegetables, I went with juicy cherry tomatoes, green olives and creamy avocado. They worked so well for the salad.

    For the dressing, the ingredients are very similar to my regular vegan pesto – basil leaves, pine nuts, nutritional yeast, lemon juice and garlic powder. This time round I also added toasted curry leaves. I drew inspiration from my mum’s signature green chutney (indian dip) that she makes for us to eat with rice for healthy skin and hair. Curry leaves are super aromatic when toasted and it blends right in with the taste of pesto!

    Print Recipe

    Pesto Pasta Salad

    Try this easy pasta salad with shitake mushrooms, tofu, juicy cherry tomatoes, zesty olives and creamy avocado tossed together in an unique curry leaf pesto dressing. You won't regret it.
    Prep Time15 minutes
    Cook Time5 minutes
    Total Time20 minutes
    Course: Main Course, Salad
    Cuisine: Fusion, Western
    Keyword: pasta, pasta recipes, pasta salad
    Servings: 3

    Ingredients

    Curry Leaf Pesto

    • 30 g basil leaves
    • 20 g curry leaves
    • 3 tbsp pine nuts
    • 2 tbsp nutritional yeast
    • 1 tbsp lime juice
    • 1 tbsp olive oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp vegan yogurt / cream cheese (optional)

    Pasta Salad

    • 2 cups dry fusilli
    • 1 cup shitake mushrooms
    • 1/2 cup diced tofu
    • 5-6 cherry tomatoes
    • 1/4 cup green olives
    • 1/2 avocado

    Garnish

    • chilli flakes
    • more olives

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta with cold water. Save the pasta water.
    • Toast the curry leaves on pan until crispy. Toss in all the ingredients needed for the curry leaf pesto dressing into a blender.
    • Blend until you get a smooth paste. If the paste is too thick, add some pasta water and blend again.
    • Saute some shitake mushrooms until they are fully cooked. Season with salt and pepper.
    • Chop your vegetables into cubes – slice olives into half, cherry tomatoes into quarters and avocado, tofu into cubes.
    • Assemble the pasta salad – add your pasta into a bowl, followed by your different toppings. Pour over pesto dressing, give it a good mix.
    • Sprinkle chili flakes, drizzle with olive oil and serve!