Description
Vegan protein bowl, consisting of organic quinoa, kale and chickpeas, paired with toasted walnuts, dried cranberries, grated apple, and vegan ‘feta’
Ingredients
Scale
Vegan Feta
- 7oz (1/2 block) extra firm tofu
- 1/2 cup white wine vinegar or apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp sugar
Bowl
- 4–5 stalks organic kale, washed, stems removed and finely chopped
- 1 tin organic chickpeas
- 1 cup toasted walnuts or almonds (see notes)
- 1/2 cup dried cranberries
- 1 cup grated organic apple (I leave the skin on)
- 4 potions cooked organic quinoa
- salt and pepper
- 1 tbsp olive oil
Dressing
- 2–3 tbsp olive oil
- 1/4 cup tahini
- 2–3 tbsp vinegar (red wine, white wine etc)
- 1/2 lemon
- 1 tsp smooth mustard
- salt and pep
- 1 tsp honey or 1/2 tsp sugar (optional – I find the apple gives the salad enough sweetness)
Instructions
- For the tofu, add everything into a sealable tupperware, shake well, then fill enough water to make sure the tofu is completely submerged. Store this overnight in the fridge, or, try let this sit a few hours before you make the salad.
- Cook quinoa according to packet instructions, and set a timer. While that cooks, set a large saucepan on a medium heat and toast the walnuts for a couple of minutes. Once toasted and smelling delicious, roughly chop and set aside.
- While you work on step 2, prepare and chop all other ingredients (drain the chickpeas, grate the apple, measure out the cranberries etc). When preparing the kale, I like to place in a large mixing bowl, add a tsp or more olive oil, salt, and massage it with my hands for a few minutes to soften it.. this stage is up to you. But I do find it more palatable.
- Mix all dressing ingredients together and set aside for serving.
- Once all your elements are ready, portion them out into 4 servings, or one large serving, crumble in your ‘feta’, and top with extra toasted almonds or pumpkin seeds (optional). Add your dressing, mix well, and enjoy!
- Category: Lunch/Dinner
- Method: Stovetop
Keywords: vegan