Take your pick of these plant-based salads from Jessica Prescott's Vegan Goodness Feasts.
Follow the same method for all the salads: Place the ingredients in a large bowl in the order listed. Toss or stir to combine, then add dressing directly before serving. They can also be eaten as mains, if wished.
All salads serve 4-8.
INGREDIENTS
225g (1½ cups) cooked chickpeas (or a 400g tin, drained and rinsed)
5 large kale leaves, torn into smaller pieces, sprinkled with ½ tsp fine sea salt and massaged until limp
2-3 stalks celery, finely chopped
3 large tomatoes, finely chopped
1 red onion, finely chopped
1 red capsicum, finely chopped
1 avocado, finely chopped
handful of olives, finely chopped
large handful flaked or slivered almonds, toasted
Dressing:
lemon juice or balsamic reduction (recipe below)
olive oil (optional)
Tip: To get the pits out of the olives, press down on them with the flat part of a large knife. The flesh will easily come away from the pit. Discard the pits and then do with the flesh as you wish.
INGREDIENTS
5 large tomatoes, cut into 2cm chunks
1 cucumber, cut into 2cm chunks
1 red onion, finely sliced
large handful of olives
200g tofu feta (store-bought or make your own, recipe below)
Dressing
60ml (¼ cup) olive oil
1 tbsp red wine vinegar
¼ tsp dried oregano
¼ tsp sea salt
INGREDIENTS
400g gnocchi, cooked according to packet instructions
200g cherry tomatoes, halved
200g kalamata olives, halved
basil leaves, as many as possible (I usually use a small plant's worth)
sea salt and freshly cracked black pepper to taste
Dressing:
drizzle of olive oil
balsamic reduction (recipe below)
INGREDIENTS
2 heads cos lettuce, thinly sliced
200g rice or udon noodles, cooked according to packet instructions, then tossed in 125ml (½ cup) almond butter satay sauce (recipe below)
2 large carrots, peeled and julienned
1 large cucumber, thinly sliced
½ red onion, finely diced
large handful of roasted peanuts
large handful of coriander leaves, finely chopped
juice of 1 lime
tofu skewers or baked tofu (recipe below)
Dressing:
125ml (½ cup) almond butter satay sauce (recipe below) drizzled over once served
INGREDIENTS
3 cups cooked cracked freekeh
250g (1½ cups) cooked lentils (or a 400g tin, drained and rinsed)
1 red onion, finely chopped
large handful of parsley leaves, finely chopped
large handful of coriander leaves, finely chopped
handful of capers, finely chopped
handful of currants
1 large handful each pine nuts, sunflower seeds and slivered almonds, lightly toasted
1 tbsp cumin seeds, lightly toasted (can be toasted with the nuts and seeds)
a generous sprinkling of pomegranate seeds
Dressing:
60ml (¼ cup) olive oil
60ml (¼ cup) apple cider vinegar
1 tbsp maple syrup
INGREDIENTS
a few handfuls of any light leafy green, such as rocket, spinach or lettuce
1 bulb fennel, finely sliced
3 tomatoes, cut into chunks, or 10-15 cherry tomatoes, halved
1 cucumber, finely sliced or cut into chunks
1 avocado, cut into chunks
large handful of olives
large handful of toasted walnuts
Dressing:
balsamic reduction (recipe below)
INGREDIENTS
100g (2 cups) baby spinach
300g (2 cups) cooked quinoa
300g (2 cups) roasted chopped vegies, such as pumpkin, sweet potato, zucchini etc.
large handful of chopped semi-dried tomatoes
large handful of roasted almonds
200g tofu feta (store-bought or make your own, see recipe below)
1 red onion, finely sliced
zest of 1 lemon
INGREDIENTS
400g firm tofu, drained and pressed for at least 30 minutes, then cut into 1½ cm cubes
Marinade
2 tbsp rice vinegar
2 tbsp tamari
1 tbsp sesame oil
1 tsp Sriracha sauce
1 tsp grated fresh ginger
1 tsp grated garlic
METHOD
1. Put all the marinade ingredients in a shallow dish and whisk to combine. Place the tofu in the marinade and set aside for as long as possible – 30 minutes is fine, but overnight in the fridge is even better.
2. If making skewers, thread the tofu cubes onto skewers (if using wooden skewers, soak them in water first), about 6-8 pieces per skewer.
3. Preheat a barbecue for 20 minutes. Cook the tofu on a hot barbecue for 2-3 minutes each side, or until slightly blackened on some parts. Serve with the noodle salad, or alongside grilled vegies or in a flatbread with cucumber and salad.
4. Alternatively, bake the marinated tofu on a baking tray in a 190C oven for 20 minutes.
Serves 4-8
INGREDIENTS
125ml (½ cup) almond butter
60ml (¼ cup) soy sauce
60ml (¼ cup) maple syrup
½ tsp tamarind paste, or juice of ½ lime
warm water to thin
METHOD
1. Place the almond butter, soy sauce, maple syrup and tamarind paste or lime juice into a small bowl and stir until well combined.
2. Add the warm water, 1 tablespoon at a time, until the desired consistency is reached. The amount of water you need will depend on how thick or runny your almond butter is to begin with.
Makes about 250ml (1 cup)
I love eating this straight out of the jar, as much as I like popping it on salads and in wraps.
INGREDIENTS
zest and juice of 2 lemons
180ml apple cider vinegar
2 tbsp olive oil
handful of dill, finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp sea salt
1 tsp dried oregano
400g tofu, drained and pressed
METHOD
1. Combine all the ingredients except the tofu in a large jar and stir.
2. Cut the tofu into small cubes (whatever size you like) and place in the marinade.
3. Cover and chill in the fridge for at least 2 hours, ideally overnight, or store in an airtight jar until ready to use. Correctly stored, it will keep for up to one month.
Makes 400g
INGREDIENTS
500ml (2 cups) balsamic vinegar
100g (½ cup) brown sugar
METHOD
1. Combine the vinegar and sugar in a saucepan, bring to the boil, stirring so that the sugar dissolves, then lower to a simmer and cook for about 15 minutes, until the mixture has thickened significantly and coats the back of a spoon. You want to reduce it to about half for a concentrated, but still liquid, concoction and to about a quarter for a thick, glaze-like sauce.
2. Allow to cool, then transfer to an airtight jar until ready to use. It will keep for a few weeks in the fridge.
Makes 125-250ml (½–1 cup)
This is an edited extract from Vegan Goodness Feasts by Jessica Prescott published by Hardie Grant Books, RRP $29.99, available in stores nationally. ©Photography by Jessica Prescott 2018.
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