 Before becoming vegan, tuna salad was one of our favorite quick meals. My daughter absolutely loved it. After becoming vegan I started making vegan tuna salad, but it still was not the same. Don't get me wrong. The chickpea tunaless salad did the job, but then along came fish-free tuna by Good Catch™ Foods, and the rest is history!  When I opened the pouch to begin making my tuna salad I was amazed by the taste and texture of the tuna. It has the chunky albacore taste and texture without the cruelty! What cruelty? Many people don't think about the cruelty that's involved in the fishing industry. PETA has compiled a very good list regarding tuna. Besides being absolutely tasty, this tuna has 14 grams of protein per serving and is made with a six-plant protein blend.  To make the perfect sandwich you have to have the right bread, and I think I've found it. Sometimes when I look at labels for "healthy" foods I am amazed at the number of ingredients in some products. This bread only contains four: Freshly Stone Milled Whole Grain Sprouted Spelt Flour, Filtered Water, Freshly Stone Milled Whole Grain Spelt Flour and Sea Salt. That's it! It's alkaline, a great source of fiber, non-GMO, and made with spelt gluten which is naturally more water soluble that wheat gluten and easier for the body to break down. On top of all that it's absolutely delicious. It's made by Berlin Natural Bakery.  Protein-rich, filling, chunky, creamy, and only six ingredients!
Author: The Sensible Vegan Recipe Type: Salad Cuisine: Vegan Serving: 3 Ingredients:
Nutrition Info: Serving size- 3 tbsps Calories: 95 Fat: 4.7g Saturated Fat: 0.2g Protein: 9.3g Sugar: 1g Fiber: 1g Sodium: 340mg Carb: 5g
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 Burrito bowls, burritos, nachos, and salads are some of my favorite vegan recipes to make. I just finished my 21 Day Vegan Challenge group, and during the last week of the group I ate only a raw vegan diet. I felt really great, and I decided to start incorporating more raw meals into my week. I had decided to make taco salad for dinner, so I made a raw version and another version with tofu as well. Normally I make walnut meat, but I was out of walnuts. So, I improvised and hoped for the best. I used cashews instead, and I am so glad that I did! I will probably use cashews for this recipe from now on. The sweetness of the cashews combined with the seasoning that I used made the salad extraordinary.  I don't know why I didn't think of making cashew meat before now! Sometime the best recipes happen accidentally. Occasionally I have a bunch of ingredients to put together, and I think it's going to make the best recipe...and it doesn't happen. I don't do that often, but sometimes what I think is great in my head doesn't translate as greatness to my taste buds with the finished product. Trial and error. Anyway, if you like cashews I think you will be pleased with this recipe.  Fresh, zesty, packed with protein and fiber, and only 10 ingredients to make!
Author: The Sensible Vegan Recipe Type: Raw Salad Cuisine: Vegan Serving: 1 Ingredients
Nutrition Information Serving size: 1 salad Calories: 187 Fat: 12g Saturated Fat: 2g Carbohydrates: 25g Sugar: 3.7g Sodium: 171mg Fiber: 12g Protein: 8.5g  One of my favorite things to order at Vito's Pizzeria and Ristorante is the apple walnut salad. If you are ever looking for vegan food in Alpharetta, GA, you should definitely check them out. Their salad truly inspired my recipe. It's quick and simple to make, and it is packed with nutrition. There are so many health benefits to list, but I will just name a few. With ingredients like walnuts, apples, avocado, and mixed greens you get a heart healthy, protein-rich, fiber filled salad that is healthy, filling, and delicious.  Sweet, crunchy, creamy, nutritious, and only seven ingredients to make.
Author: The Sensible Vegan Recipe Type: Salad Cuisine: Vegan Serving: 2 Ingredients
Nutrition Information Serving size: 2 cups Calories: 278 Fat: 20g Saturated Fat: 3.5g Carbohydrates: 21g Sugar: 8g Sodium: 55mg Fiber: 10.2g Protein: 6.2g  The first time I had broccoli salad was about three years ago, and it was pretty good. The only problem is that back then I was not vegan, and the salad contained cheese. Yesterday, I decided to make my own broccoli salad, and it turned out very well. Most traditional broccoli salads contain cheese and bacon, but this vegan broccoli salad is divine, and meat and dairy free.  Broccoli has a long list of great health benefits. It contains sulforaphane, and it's what gives cruciferous vegetables their bitter bite. It is also what gives them their cancer-fighting power. Broccoli is also a great source of calcium, antioxidants, and many other vitamins and minerals.  Crunchy, nutty, filling, tasty, and only five ingredients!
Author: The Sensible Vegan Recipe Type: Main, Side, or Appetizer Cuisine: Vegan Servings: 10 Ingredients
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Serve with your dressing of choice. I used organic ginger soy sauce. Nutrition Information Serving size: 10 Calories: 75 Fat: 4.2g Sat Fat: 0.3g Carbohydrates: 8g Sugar: 5g Sodium: 16mg Fiber: 3g Protein: 5g  What do you get when you combine garden veggies with lightly seasoned Slow Roasted Tofurky Chick'n? A vegan salad in a league of its own! The combination of ingredients is superfood fabulous! Red Cabbage: Red cabbage is disease fighting and gut healing! It boosts the immune system and also improves bone strength. Carrots: Carrots are high in Beta-carotene, the red-orange pigment found in plants and fruits. Beta-carotene consumption can help protect against prostate cancer. Studies also show that carrots help with blood sugar regulation and delay the effects of aging. Mixed Greens: Mixed greens help sharpen eyesight, build bones, protect your heart, and reduce the risk of diabetes. White Mushrooms: White mushrooms improve immune system function and help control high cholesterol and diabetes. Cucumbers: Cucumbers help flush out toxins, aid in weight loss, and help stabilize blood pressure. These are just a few health benefits that I discovered about these ingredients. Add a few of them to your favorite salad or vegan recipes for a nutritious health boost.  Bright, fresh, crisp, tasty, and only six ingredients to make! Author: The Sensible Vegan Recipe Type: Salad Cuisine: Vegan Serving: Two Ingredients
Miso Ginger Dressing Nutrition Information Serving size: Two Calories: 227.5 Fat: 11g Sat Fat: .5g Carbohydrates: 12.5g Sugar: 5.3g Sodium: 450mg Fiber: 6g Protein: 24g Please let me know how you like this recipe. I'd love to hear from you and see your variation of the recipe as well! Post your recipe photos #thesensiblevegan. Thank you!  Being sick is not fun at all. I rarely get sick, but recently I had a terrible sore throat that I could not shake. I tried natural remedies for many days, and it seemed like it was getting better. It would intensify at night with a vengeance. If I have a sore throat, it usually goes away within three of four days, but on the eighth day of having this one I finally went to my doctor. I was told it may be viral, and I was prescribed antibiotics. I wanted to scream! I discussed the danger of antibiotics in a previous post. I decided to fill the ten-day prescription anyway. My throat was on fire! Antibiotics destroy good bacteria with the bad bacteria in your gut, and on the tenth day of taking them I had the worst stomach cramps and bloating ever. I was miserable. Fortunately, I knew the power of probiotics, and I took action.  I did not have the symptoms before I started the antibiotics. In fact, the last time I experienced symptoms like those was before I became vegan. The details are discussed in my vegan journey. I was almost in tears telling my husband about the pain and discomfort, but after eating my probiotic salad combined with the probiotic drink, all symptoms were gone within one day. Hellelujah! Last Thursday night I ate the salad with the drink, and I had the salad and drink for breakfast, lunch, and dinner on Friday. Saturday morning my system was back to normal. No bloating. No cramps. Winning!  Powerful, potent, flavorful, gut-repairing, and only five ingredients! Author: The Sensible Vegan Recipe Type: Salad Cuisine: Vegan Serving: One Ingredients
Serving size: 2 cups Calories: 226 Fat: 13g Sat Fat: 2g Carbohydrates: 26g Sugar: 3.8g Sodium: 248.5mg Fiber: 12.3g Protein: 7.5g Please let me know how you like this recipe. I'd love to hear from you and see your variation as well! Post your recipe photos #thesensiblevegan. Thank you!  No matter the season, fresh fruit is always on my shopping list. On this particular day, I had decided to make a vegan salad with different types of fruit. I was not exactly sure which types of fruit I was going to include (except strawberries), so I wandered around the store looking for ideas. As my daughter and I were walking through Whole Foods, I grabbed a bottle of lime juice because I was going to make my own dressing for the vegan salad recipe...but then I stopped at one of the sample tables. After I had sampled the blackberry vinaigrette and salad toppers by Aunt Dottie, I knew exactly what I was going to include in my salad: kale, blueberries, mango, strawberries, kiwi, pineapple, blackberry vinaigrette dressing, and the coconut salad toppers (my daughter really liked the sample). I put my lime juice back, and decided to use the dressing I had sampled instead, and it was the perfect compliment to the vegan fruit salad. I call this a SUPER fruit salad because the combination of ingredients are indeed superfoods that do the following: fight cancer, improve heart health, lower blood pressure, aid in weight loss, regulate diabetes, improve eye and skin health, improve digestion, and much, much, more!  Wholesome, Fruity, Sweet, Tangy, Nutty, Light, and only eight ingredients! Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Servings: Two Ingredients
Nutrition Information Serving size: 1/2 of the salad Calories: 238 Fat: 10g Sat Fat: 1.3g Carbohydrates: 39g Sugar: 25g Sodium: 48.5mg Fiber: 7g Protein: 3g Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you!  I eat a lot of salads. They are quick, inexpensive, and easy to prepare. I recently discovered a brand of tree nut cheese at Kroger, so I decided to add it to this salad, and it worked perfectly. The nutritional value of this salad is insane! It is loaded with vitamins and minerals. I made several of these salads in my meals prep and made enough to last me for lunch everyday for a week.  Nutritious, filling, tasty, and only five ingredients! Author: The Sensible Vegan Recipe Type: Main, Salad Cuisine: Vegan Servings: 2 Ingredients
Nutrition Information Serving size: 2 cups Calories: 256 Fat: 19.5g Sat Fat: 2.8g Carbohydrates: 19g Sugar: 8.5g Sodium: 182.5mg Fiber: 7g Protein: 6.5g Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you!  I have been reading up on the health benefits of a raw vegan diet, and the health benefits are phenomenal. Basically, when you eat raw vegan you only consume foods like fresh fruits, fresh juices, fresh vegetables, mushrooms, herbs, sprouts, nuts, and seeds...and consume foods that have not been cooked over 118 degrees.
The basis of this diet is the belief that cooking food over 118 degrees destroys nutrients and essential food enzymes that aid in digestion. Benefits include: improving digestion, clearing up your skin, lowering inflammation, preventing cancer, weight loss, maintaining a healthy body weight, and much more! This is day one of my 10 days of eating raw vegan. I will post my results in a future blog!  When I think of the perfect salad, it has crisp lettuce, a variety of organic, fresh fruit, a tender, lightly seasoned, chicken substitute, almonds, and a sweet and zesty dressing to top if off. This fruit medley salad provides all of that, and it's the perfect refresher on a hot day!
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About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Categories
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