Fall vegan protein salad

Name: Fall vegan protein salad
Prep time: 12 min
Cook time: 12 min
Yield: 6 servings
Ingredients: Pepper; Pepper; 1 small bulb fennel (washed, trimmed and chopped); 1/4 cup Dijon mustard; 1 package extra firm tofu (drained, chopped into small cubes); 1 granny smith apple (washed and chopped into matchstick pieces, skin on); 3 green onions (trimmed and chopped); 1 tbl ground turmeric; 1/2 cup High protein unsweetened or flavored yogurt or mayonnaise (plant based); 1 tsp lemon (juiced); 1 cup kale (washed and thinly sliced); Salt; 1 shallot (peeled and finely chopped); 1/3 cup dried cranberries or dried tart cherries; 1/3 cup walnuts (chopped)

Prep: 12 min

Ready: 12 min

Servings: 6 servings

Calories: 163.91

Ingredients

1 1 small bulb fennel (washed, trimmed and chopped)
2 1 package extra firm tofu (drained, chopped into small cubes)
3 1 granny smith apple (washed and chopped into matchstick pieces, skin on)
4 1 cup kale (washed and thinly sliced)
5 1/3 cup dried cranberries or dried tart cherries
6 1/3 cup walnuts (chopped)
7 1 shallot (peeled and finely chopped)
8 3 green onions (trimmed and chopped)
9 1/2 cup High protein unsweetened or flavored yogurt or mayonnaise (plant based)
10 1/4 cup Dijon mustard
11 1 tsp lemon (juiced)
12 1 tbl ground turmeric
13 Salt
14 Pepper
15 Pepper

Directions

1
After prepping all of the ingredients, add them to a bowl and give a good stir.
2
I prefer to allow the flavors to marinade for one to two hours if you can (refrigerate). If not, taste and adjust seasonings as you prefer.
3
Serve on bread, salad or with a side of crackers.
4
Store the leftovers in the fridge in a glass container with a lid.

Nutrition per serving

163.91 Calories

20.19g Carbs

8.26g Protein

6.98g Fat

Allergens

milk egg fish tree nuts wheat soy sesame

Fall vegan protein salad

Directions

Nutrition per serving

Tags

Allergens