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Vegan Challenge Recipe: Veggie Chef’s Salad

Try this recipe for Veggie Chef’s Salad, featured in our 21-day vegan challenge.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

See also The Benefits of Going Vegan: The 21-Day Vegan Challenge

Ingredients

  • 1 cup salad greens
  • ½ sliced tomato
  • ½ cup diced baked tofu or tempeh
  • ½ cup canned kidney beans
  • ½ cup fresh chopped broccoli
  • ¼ cup thawed frozen peas
  • 1 tbsp vegan salad dressing
  • 1 cup canned barley mushroom soup
  • 1 whole-grain roll.

Preparation

1 serving

In a bowl, top 1 cup salad greens with ½ sliced tomato, ½ cup diced baked tofu or tempeh, ½ cup canned kidney beans (rinsed and drained), ½ cup fresh chopped broccoli, ¼ cup thawed frozen peas, and 1 tbsp vegan salad dressing.

Serve with 1 cup canned barley mushroom soup and 1 whole-grain roll.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g