Vegan Thai ‘Beef’ Salad Recipe

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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. This recipe is perfect for a sunny summer day, with little time to fix up a big, complicated meal. With only six easy steps, you’ll be digging into this tasty dish in no time!

Shelf Life: Enjoy Fresh / 1 Salad

Instructions for Vegan Thai ‘Beef’ 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


  • MODERN CRUMBLE – 65 grams
  • Romaine lettuce – chopped 20 grams
  • Mixed greens – 35 grams
  • Cilantro –  4 grams
  • Bell peppers- 1/3 small pepper
  • Celery – peeled 1 stalk
  • Cucumber -1 4″ long stick
  • Red onion –  3 tablespoons
  • Teriyaki marinade – 35 grams
  • Carrot – shaved , coins 2 tablespoons
  • Radish – shaved,coins 1 tablespoon
  • Scallions – 1/2 of a medium scallion
  • Sesame seeds – toasted 1/4 tablespoon
  • Spicy peanut dressing – 60 grams

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Tanya Todd

Tanya Todd

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