Spicy Vegan Chicken Salad - EASY Lunch Recipe

I swear vegans eat more than salads (lol)

Over the last few weeks, I’ve been loving this simple, delicious vegan chicken salad. It’s full of fresh, healthy ingredients and makes a great quick and easy vegan lunch–the ‘hardest’ part is just chopping up the veggies.

Having quick and light meal options that you can throw together, especially during the summer, is essential to making living a vegan lifestyle accessible and sustainable long term.

You can make all sorts of variations on this salad by switching out the dressing, adding different seasoning, and using a different brand of vegan chicken. Use this recipe as a template and customize it to your liking!

In this recipe, I’m using Gardein Nashville Hot Chick’n Tenders which are made out of pea and wheat protein. Gardein products are some of my absolute favorites and I always suggest Gardein to new vegans since they are so great for replacing animal products with a similar taste and texture while being a healthier, more ethical option.

Want to see a visual for this recipe? Head on over to my YouTube channel to watch the video. 

Vegan Chicken Salad

• Red & green leaf lettuce

• Spring mix greens

• 1 Red bell pepper, chopped

• 1 Green bell pepper, chopped

• Can of black beans. drained and rinsed

• 1/4 Red onion, chopped

• Gardein Nashville Hot Chick’n Tenders

• Cilantro

• Tomato

• Avocado

• Dressing of choice, I used Chipotle Bitchin’ Sauce

Optional additions:

• Garlic salt

• Imperfect Foods Seasoning For All the Things
  

Instructions:

1. Cook the vegan chick’n tenders in the oven or air fryer for about 10 mins.

2. In a large bowl, throw together your greens. I used spring mix & red and green leaf lettuce.

3. Drain and rinse your canned black beans, add to the bowl with the greens

4. Chop your bell pepper, onion, avocado, and tomato to your preference and add to the bowl

5. Remove the vegan chicken tenders from the oven and cut into bite-sized pieces; add to the bowl

6. Top with fresh cilantro, and optional garlic salt and All The Things Seasoning

7. Plate your portion and add dressing of choice

If you are looking for more ways to make veganism fun and accessible, be sure to subscribe to my newsletter below!

Quinoa Salad Recipe with Black Beans, Corn & Avocado

This vegan quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.

I didn't grow up eating quinoa, but starting a vegan journey will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.

I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.

You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.

Remember to rinse it before cooking to remove the bitter saponin coating.

Check out the video and full recipe below…

Quinoa Salad with Black Beans, Corn & Avocado

by Brown Vegan

Keywords: steam entree side vegan vegetarian gluten-free sugar-free soy-free

Ingredients (4 as a meal & 6 as a side)

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 15 oz can of black beans, drained and rinsed
• 1 cup corn, frozen or fresh
• 3/4 cup red onion, chopped
• 2 Roma tomatoes, chopped
• 2 avocados, pitted and diced
• Juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1/2 cup cilantro, finely chopped

Instructions

Combine quinoa and water in a small pot and bring to a boil.

Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.

Use a fork to fluff your quinoa, then transfer to a large bowl.

Mix in cumin, chili powder, cayenne, and salt.

Allow quinoa to cool, then add in all the remaining ingredients and mix until well combined.

Adjust seasoning to taste (I usually add in all the spices again to make sure the vegetables have flavor).

Cover and chill in the fridge or eat it at room temperature.

I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover.

Consume this dish within 3 days.

Enjoy!

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Let me know what you think once you try this recipe. :-)

Flatbread Sandwich with Hummus & Sprouts | 5-Minute Lunch

When you’re extra with the toppings, so you have to eat your flatbread sandwich with a fork instead of folding it over.

This is my life! 😂

Hummus is much more than a dip for your carrot sticks & pretzels!

It’s delicious on flatbread (get that protein!) with fresh vegetables for an easy lunch.⁣⁣⁣⁣

Here’s what I put on my lightly toasted pita bread:⁣⁣⁣⁣

• 2 tbsp hummus

• A little red onion

• Roma tomato

• A few slices of cucumber, sliced thinly

• 1/2 avocado, sliced

• Sprouts

• Butter lettuce

• A little sprinkle of red pepper flakes for heat & flavor

While on the go the other day, I made an even easier version with just hummus, lettuce & sprouts. I had to plan ahead because I didn’t want to stop off at Chick-fil-A for fries.

What are your favorite flatbread toppings?

Easy Vegan Chicken Rice and Lime Soup Recipe

I’ve been making this vegan chicken rice and lime recipe for about three years.

This recipe takes about 30-minutes and is very family-friendly.
The measurements below is enough soup for 3 people. 
You can easily double the ingredients to serve up to 6 people.

Check out the full recipe tutorial below…

Tag me on Instagram when you make this dish!

Easy Vegan Chicken Rice and Lime Soup

by Brown Vegan

Cook Time: 30

Keywords: saute vegan vegetarian

Ingredients (serves 3)

• 1 tablespoon olive or coconut oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 stalks of celery, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 14.5 oz can diced tomatoes
• 4 cups vegetable broth
• 9 oz vegan chicken (you can find @beyondmeat brand in the frozen section at Target)
• 1/2 juice of lime

For serving:

• 2 avocados
• 1/2 cup cilantro
• Red chili flakes (if you want a little heat)
• Cooked rice (about 4 cups)

Instructions

In a medium pot, sauté the onions and garlic for 3 minutes on medium heat, stirring occasionally.

Stir in celery, cumin, smoked paprika, oregano and salt.

Cook for 3 more minutes.

Next, add diced tomatoes and broth and bring to a boil.

Chop vegan chicken into bite-sized pieces.

Once boiling, mix in vegan chicken, cover and cook for 5 more minutes.

-The vegan chicken is already cooked, so you only need to warm for about 5 minutes.

Don’t overcook it.-

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Serve soup with chopped avocado, cilantro, red chili flakes and rice.

Inspired by Laura in the Kitchen

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Recipe adapted from Laura in the Kitchen's recipe

One Pot Chili Mac & Cheese Recipe Family-Friendly (VIDEO)

The older my kids get, the more I have to work to keep them interested in eating vegan meals at home.

You know how teenagers can be!

I was happy to get Elijah’s input on this recipe and made several adjustments based on his suggestions.

This recipe is simple, delicious, filling and takes less than 40 minutes to put together.

I usually serve it with salad and garlic bread, so there’s enough for leftovers the next day.

Check out the full video tutorial here…

Vegan crumble brand options:

Beyond Meat crumbles

Gardein crumbles

Wegmans store brand (used in the video)

Vegan shredded cheese brand options:

Field Roast chao slices (featured in the video)

Follow Your Heart Gourmet Shreds

So Delicious Dairy-Free Shreds

Daiya

Ingredients:

• 1 tablespoon oil (olive or grapeseed)

• 3 garlic cloves, minced

• 1 medium onion, diced

• 28 oz can diced tomatoes

• 2 teaspoons chili powder

• 2 teaspoons cumin

• 1 teaspoon basil

• 1/4 teaspoon cayenne

• 1/2 teaspoon black pepper

• 2 teaspoons salt

• 15 oz can of kidney beans, drained and rinsed

• 4 cups vegetable broth

• 1 lb elbows pasta

• 10 oz vegan beef crumbles (Beyond Meat & Gardein are options)

• 1 1/2 cups vegan cheese, divided

• 1 tablespoon chopped parsley, to garnish (optional)

Instructions:

• In a large skillet or dutch oven, heat oil and saute onion and garlic for about 6 minutes on medium heat.

• Mix in diced tomatoes, chili powder, cumin, basil, cayenne, black pepper, and salt and simmer for about 8 minutes.

• Then add kidney beans, vegetable broth, and pasta.

• Bring to a boil.

• Reduce heat to low, cover with a lid and cook until pasta is done (about 13 mins), stirring occasionally.

• Then mix in vegan beef crumbles and 1 cup of cheese and continue to warm for about 3 minutes.

• Add the remaining cheese to the top of the dish and melt in the oven (if using a dutch oven) or replace lid until cheese melts.

• Garnish with parsley (optional) and season to taste with salt.

Inspired by Damn Delicious’s recipe