Using our Modern Crumble, this colourful Vegan Thai ‘Beef’ Salad is packed with veggies and flavour.
Shelf Life: Enjoy Fresh / 1 Salad
Instructions
- Preheat oven to 325 deg F.
- Place crumble on a cookie sheet and bake for 12-15 minutes.
- Marinate crumble in teriyaki
- Combine all vegetables in a bowl
- Toss marinated crumble into salad gently
- Drizzle with spicy peanut sauce and garnish with sesame seeds
Ingredients for Plant-Based Thai ‘Beef’ Salad
- MODERN CRUMBLE – 65 grams
- Romaine lettuce – chopped 20 grams
- Mixed greens 35 grams
- Cilantro – stem ok 4 grams
- Bell peppers- julienne 20 grams
- Celery – peeled & julienne 20 grams
- Cucumber – julienne 10 grams
- Red onion – julienne 10 grams
- Teriyaki marinade 35 grams
- Carrot – shaved , coins 20 grams
- Radish – shaved,coins 15 grams
- Scallions – julienne 8 grams
- Sesame seeds – toasted 2 grams
- Spicy peanut dressing 60 grams
