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July 10, 2017

Meat-Free Chef Salad

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The chef salad is a classic. It’s in every diner in America and is a go-to for a lot of folks for an easy meal. Though its origins and recipe are disputed, its ingredients are pretty much standard: hard-boiled eggs, cheese and a bunch of meat. That’s obviously not something I’m interested in supporting, so I decided to create a vegan version for folks who still want a taste of this classic—but with a few modern twists.

First, I omitted the egg (even before I was vegan I didn’t like eggs, so that was easy to remove). Next, I decided to keep the meat and cheese, but vegan versions. I subbed in a bunch of vegan meat replacements from the folks at Field Roast. Their deli slices—Wild Mushroom and Lentil Sage—worked perfectly where turkey and roast beef would usually go, and their Coconut Herb Chao slices really upped the ante as far as flavor. Beyond that, I added some avocado because, as evidenced by many of this blog’s recipes (Bodega Breakfast Sandwich with Avocado, Salsa De Aguacate, etc.), I believe avocado makes everything better.



Beyond that, the ingredients are pretty much the same: lettuce (I used Romaine), tomatoes and cucumbers. Pretty simple.

I haven’t had a chef salad in a long time, so it was fun to come up with one that I could eat and feel great about because there were no animals involved. Top this bad boy with your favorite dressing. I used vegan Thousand Island from Follow Your Heart.

If you’re looking for a great salad this summer, check this one out. And if you do try it, let me know on social media! I’m @nutfreevegan everywhere, or you can hashtag #nutfreevegan and I’ll track it down.

Meat-Free Chef Salad

Meat-Free Chef Salad | www.thenutfreevegan.net
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Meat-Free Chef Salad

This compassionate take on the classic chef salad incorporates some new twists to update the recipe and make it deliciously vegan.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Yield: 0 About 4 servings
Calories: 175kcal
Author: The Nut-Free Vegan

Ingredients

  • 1 head Romaine lettuce cleaned and chopped
  • 1 medium cucumber sliced and cut into quarters
  • 8 grape tomatoes halved vertically
  • 1 avocado sliced
  • 4 slices Chao Coconut Herb slices cut in strips
  • 4 slices Field Roast Wild Mushroom deli slices cut in strips
  • 4 slices Field Roast Lentil Sage deli slices cut in strips
  • Salt and pepper to taste

Instructions

  • Create a bed of lettuce and top with all other ingredients, add your favorite dressing and serve.

Nutrition

Serving: 1g | Calories: 175kcal

 

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Filed Under: Salads Tagged With: Chef Salad, Field Roast, Salad

Reader Interactions

Comments

  1. CC says

    July 12, 2017 at 2:52 pm

    This looks amazing!!

    Reply

Trackbacks

  1. Easy Nut-Free Pesto | The Nut-Free Vegan says:
    June 19, 2018 at 10:02 am

    […] This Easy Nut-Free Pesto uses brown flax seed instead of pine nuts to get a similar earthy, nutty taste and the same texture. It’s an adaptation of a pretty traditional pesto recipe, but made vegan, of course, by substituting nutritional yeast for the parmesan. It’s really easy to make and is very versatile. You can mix it into your pasta with a little water to get a saucy dish; bake it into bread; or even mix it into a vinaigrette to top your favorite salad. […]

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    October 12, 2020 at 12:30 pm

    […] Seitan Wings Buffalo Chickpea Lettuce Cups BBQ Seitan Salad Twice-Fried French Fries Meat-Free Chef Salad Buffalo Cauliflower […]

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ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
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