Vegan Thai ‘Beef’ Salad

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This recipe is quick and easy, so you will whip up your Vegan Thai 'Beef' Salad dish in no time.

Using our Modern Crumble, this colourful Vegan Thai ‘Beef’ Salad is packed with veggies and flavour.

Shelf Life: Enjoy Fresh / 1 Salad


  1.  Preheat oven to 325 deg F.
  2.  Place crumble on a cookie sheet and bake for 12-15 minutes.
  3. Marinate crumble in teriyaki
  4. Combine all vegetables in a bowl
  5. Toss marinated crumble into salad gently
  6. 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

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Tanya Todd

Tanya Todd

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