16 Epic Vegan Not-Salad Salads

Are you tired of the same old lettuce and tomato salads? If you’re looking to add some excitement to your plant-based meals, we’ve got you covered. In this article, we’ll explore 16 epic vegan not-salad salads that are packed with flavor, nutrients, and creativity. From hearty grain bowls to refreshing fruit medleys, these recipes will take your salad game to the next level.

1. Introduction

When it comes to vegan salads, there are endless possibilities beyond the traditional leafy greens. These not-salad salads incorporate a variety of ingredients, textures, and flavors to create a satisfying and nutritious meal. Whether you’re a long-time vegan or simply looking to incorporate more plant-based foods into your diet, these recipes will inspire you to get creative in the kitchen.

2. Mexican-Inspired Quinoa Bowl

Ingredients:

• Quinoa
• Black beans
• Corn
• Avocado
• Cherry tomatoes
• Red onion
• Cilantro
• Lime juice
• Cumin
• Smoked paprika

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a bowl, combine cooked quinoa, black beans, corn, avocado, cherry tomatoes, red onion, and cilantro.
3. In a separate small bowl, whisk together lime juice, cumin, and smoked paprika.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Serve as a main dish or side salad.

3. Mediterranean Chickpea Salad

Ingredients:

• Chickpeas
• Cucumber
• Cherry tomatoes
• Kalamata olives
• Red onion
• Fresh parsley
• Lemon juice
• Olive oil
• Dried oregano

Instructions:

1. Drain and rinse the chickpeas.
2. Chop cucumber, cherry tomatoes, kalamata olives, red onion, and fresh parsley.
3. In a large bowl, combine chickpeas, chopped vegetables, and fresh parsley.
4. In a small bowl, whisk together lemon juice, olive oil, and dried oregano.
5. Pour the dressing over the salad and toss to coat.
6. Serve chilled and enjoy the Mediterranean flavors.

4. Thai Peanut Noodle Salad

Ingredients:

• Rice noodles
• Bell peppers
• Carrots
• Purple cabbage
• Edamame
• Green onions
• Fresh cilantro
• Peanuts
• Lime juice
• Soy sauce
• Peanut butter
• Sriracha

Instructions:

1. Cook rice noodles according to package instructions and let them cool.
2. Julienne bell peppers, carrots, and purple cabbage.
3. In a large bowl, combine cooked rice noodles, julienned vegetables, edamame, chopped green onions, fresh cilantro, and peanuts.
4. In a small bowl, whisk together lime juice, soy sauce, peanut butter, and sriracha.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Serve chilled for a flavorful Thai-inspired meal.

5. Roasted Vegetable and Farro Salad

Ingredients:

• Farro
• Broccoli
• Cauliflower
• Brussels sprouts
• Red bell pepper
• Red onion
• Balsamic vinegar
• Olive oil
• Dijon mustard
• Maple syrup

Instructions:

1. Cook farro according to package instructions and let it cool.
2. Preheat the oven to 400°F (200°C).
3. Cut broccoli, cauliflower, Brussels sprouts, red bell pepper, and red onion into bite-sized pieces.
4. In a large mixing bowl, toss the vegetables with balsamic vinegar, olive oil, Dijon mustard, and maple syrup.
5. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
6. In a large bowl, combine the roasted vegetables with cooked farro.
7. Serve warm or at room temperature for a satisfying and nutritious meal.

6. Curried Tofu and Cauliflower Salad

Ingredients:

• Firm tofu
• Cauliflower
• Red bell pepper
• Green peas
• Red onion
• Cashews
• Curry powder
• Turmeric
• Garlic powder
• Lemon juice
• Vegan mayonnaise
• Fresh cilantro

Instructions:

1. Press and drain tofu, then cut it into cubes.
2. Cut cauliflower into small florets and dice red bell pepper and red onion.
3. In a large skillet, sauté tofu, cauliflower, red bell pepper, green peas, and red onion until lightly browned.
4. In a small bowl, whisk together curry powder, turmeric, garlic powder, lemon juice, and vegan mayonnaise.
5. Pour the dressing over the tofu and cauliflower mixture and stir to coat.
6. Garnish with cashews and fresh cilantro.
7. Serve chilled or at room temperature for a flavorful curried salad.

7. Asian Sesame Zoodle Salad

Ingredients:

• Zucchini
• Carrots
• Bell peppers
• Purple cabbage
• Edamame
• Green onions
• Sesame seeds
• Soy sauce
• Rice vinegar
• Sesame oil
• Ginger
• Garlic

Instructions:

1. Spiralize zucchini and julienne carrots, bell peppers, and purple cabbage.
2. In a large bowl, combine zucchini noodles, julienned vegetables, edamame, chopped green onions, and sesame seeds.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Let the salad marinate for 10-15 minutes to allow the flavors to meld.
6. Serve chilled for a refreshing and satisfying Asian-inspired meal.

8. Sweet Potato and Black Bean Salad

Ingredients:

• Sweet potatoes
• Black beans
• Red bell pepper
• Red onion
• Fresh cilantro
• Lime juice
• Olive oil
• Cumin
• Chili powder
• Smoked paprika

Instructions:

1. Peel and cube sweet potatoes, then roast them in the oven until tender.
2. Rinse and drain black beans.
3. Dice red bell pepper and red onion, and chopped fresh cilantro.
4. In a large bowl, combine roasted sweet potatoes, black beans, diced red bell pepper, diced red onion, and chopped fresh cilantro.
5. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, and smoked paprika.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Serve as a main dish or side salad for a filling and flavorful meal.

9. Greek Orzo Pasta Salad

Ingredients:

• Orzo pasta
• Cucumber
• Cherry tomatoes
• Kalamata olives
• Red onion
• Fresh parsley
• Lemon juice
• Olive oil
• Dried oregano
• Vegan feta cheese (optional)

Instructions:

1. Cook orzo pasta according to package instructions and let it cool.
2. Dice cucumber, halve cherry tomatoes, sliced kalamata olives, and finely chop red onion and fresh parsley.
3. In a large bowl, combine cooked orzo pasta, diced cucumber, halved cherry tomatoes, sliced kalamata olives, finely chopped red onion, and chopped fresh parsley.
4. In a small bowl, whisk together lemon juice, olive oil, and dried oregano.
5. Pour the dressing over the salad and toss gently to combine.
6. Crumble vegan feta cheese on top, if desired.
7. Serve chilled for a taste of the Mediterranean.

10. Mango Avocado Salsa Salad

Ingredients:

• Romaine lettuce
• Mango
• Avocado
• Red bell pepper
• Red onion
• Fresh cilantro
• Lime juice
• Olive oil
• Salt
• Pepper

Instructions:

1. Tear romaine lettuce into bite-sized pieces and place them in a large bowl.
2. Dice mango, avocado, red bell pepper, and red onion.
3. Chop fresh cilantro.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the romaine lettuce and toss to coat.
6. Add the diced mango, avocado, red bell pepper, red onion, and chopped fresh cilantro to the bowl.
7. Gently toss all the ingredients together.
8. Serve immediately for a refreshing and vibrant salad.

11. Spicy Lentil and Kale Salad

Ingredients:

• Green lentils
• Kale
• Red bell pepper
• Carrots
• Red onion
• Pumpkin seeds
• Lemon juice
• Olive oil
• Dijon mustard
• Maple syrup
• Cayenne pepper

Instructions:

1. Cook green lentils according to package instructions and let them cool.
2. Remove the stems from kale leaves and chop them into bite-sized pieces.
3. Julienne red bell pepper and carrots, and finely chop red onion.
4. In a large bowl, combine cooked lentils, chopped kale, julienned red bell pepper, julienned carrots, chopped red onion, and pumpkin seeds.
5. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, maple syrup, and a pinch of cayenne pepper.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Let the salad sit for 10-15 minutes to allow the flavors to meld.
8. Serve chilled or at room temperature for a nutritious and spicy salad.

12. Roasted Beet and Citrus Salad

Ingredients:

• Beets
• Grapefruit
• Orange
• Arugula
• Walnuts
• Balsamic vinegar
• Olive oil
• Dijon mustard
• Maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Peel and cube beets, then roast them in the oven until tender.
3. Segment grapefruit and orange, removing the pith.
4. In a large bowl, combine roasted beets, grapefruit segments, orange segments, arugula, and chopped walnuts.
5. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and maple syrup.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve for a vibrant and tangy salad with a hint of sweetness.

13. Quinoa and Roasted Vegetable Buddha Bowl

Ingredients:

• Quinoa
• Broccoli
• Cauliflower
• Sweet potatoes
• Red onion
• Chickpeas
• Olive oil
• Lemon juice
• Garlic powder
• Smoked paprika
• Turmeric
• Cumin

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. Preheat the oven to 400°F (200°C).
3. Cut broccoli and cauliflower into florets, cube sweet potatoes, and dice red onion.
4. Rinse and drain chickpeas.
5. In a large bowl, toss the broccoli, cauliflower, sweet potatoes, red onion, and chickpeas with olive oil, lemon juice, garlic powder, smoked paprika, turmeric, and cumin.
6. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
7. In a bowl, combine the cooked quinoa and roasted vegetables.
8. Serve the Buddha bowl as a wholesome and nourishing meal.

14. Watermelon and Mint Salad

Ingredients:

• Watermelon
• Fresh mint leaves
• Cucumber
• Lime juice
• Agave syrup
• Salt
• Black pepper

Instructions:

1. Cut watermelon into bite-sized cubes.
2. Finely chop fresh mint leaves.
3. Dice cucumber.
4. In a large bowl, combine watermelon cubes, chopped mint leaves, and diced cucumber.
5. In a small bowl, whisk together lime juice, agave syrup, salt, and black pepper.
6. Drizzle the dressing over the salad and toss gently to coat.
7. Let the salad chill in the refrigerator for at least 30 minutes before serving.
8. Enjoy the refreshing and sweet flavors of this watermelon and mint salad.

15. BBQ Jackfruit Salad

Ingredients:

• Jackfruit (canned or fresh)
• BBQ sauce
• Red cabbage
• Carrots
• Pickles
• Red onion
• Vegan mayonnaise
• Dijon mustard
• Maple syrup
• Apple cider vinegar

Instructions:

1. Shred the jackfruit using a fork or your hands to create a pulled pork-like texture.
2. In a skillet, heat the shredded jackfruit and BBQ sauce over medium heat until heated through.
3. Julienne red cabbage and carrots.
4. Dice pickles and red onion.
5. In a small bowl, whisk together vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar to create a tangy dressing.
6. In a large bowl, combine the shredded jackfruit, julienned red cabbage, julienned carrots, diced pickles, and diced red onion.
7. Pour the dressing over the salad and toss gently to coat.
8. Serve as a BBQ-inspired salad with a vegan twist.

16. Caprese Zucchini Noodle Salad

Ingredients:

• Zucchini
• Cherry tomatoes
• Vegan mozzarella cheese
• Fresh basil leaves
• Balsamic vinegar
• Olive oil
• Salt
• Black pepper

Instructions:

1. Spiralize zucchini into noodle-like strands.
2. Halve cherry tomatoes.
3. Cube vegan mozzarella cheese.
4. Tear fresh basil leaves into small pieces.
5. In a large bowl, combine zucchini noodles, halved cherry tomatoes, cubed vegan mozzarella cheese, and torn fresh basil leaves.
6. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and black pepper.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Let the flavors meld for 10-15 minutes before serving.
9. Enjoy this refreshing and light twist on a classic Caprese salad.

Conclusion

In conclusion, these 16 epic vegan not-salad salads provide a wide range of flavors, textures, and nutrients for those looking to enjoy a plant-based meal. From the refreshing Watermelon and Mint Salad to the hearty BBQ Jackfruit Salad, there’s a salad option for every taste and occasion. These salads are not only delicious but also packed with vitamins, minerals, and antioxidants. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, these salads are sure to satisfy your cravings and nourish your body.

FAQs (Frequently Asked Questions)

Are these vegan not-salad salads suitable for a gluten-free diet?

Yes, most of these salads are naturally gluten-free. However, be sure to check the ingredients and sauces used to ensure they are gluten-free.

Can I substitute ingredients in these salads?

Absolutely! Feel free to customize these salads to your liking. You can substitute vegetables, add protein sources, or adjust the dressings to suit your preferences.

Can I prepare these salads in advance?

Yes, many of these salads can be prepared in advance. However, it’s best to dress the salads just before serving to maintain their freshness and crispness.

Where can I find vegan mozzarella cheese and other vegan ingredients?

Vegan mozzarella cheese and other vegan ingredients can be found at specialty grocery stores, health food stores, or online retailers. Look for brands that specialize in plant-based alternatives.

Can these salads be served as a main dish?

Yes, these salads can be enjoyed as a main dish due to their variety of ingredients and nutritional content. However, you can also serve them as side salads alongside your favorite vegan or non-vegan dishes.