Vegan Steak Salad
Enjoy a simple and refreshing vegan steak salad with hearty Beyond Steak, avocado, and herbed vinaigrette. Perfect for a satisfying plant-based meal!
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Looking for a salad that’s satisfying and indulgent? This Vegan Steak Salad hits all the marks! It’s loaded with hearty Beyond Steak, creamy avocado, sweet cherry tomatoes, and topped with a zesty herbed vinaigrette. Perfect for new vegans or anyone craving a decadent, yet simple, plant-based meal!
As a self-professed salad queen, I love jazzing up my salads with bold flavors and textures. This Vegan Steak Salad is a game-changer—who said salads can’t be indulgent? With Beyond Steak as the star, it’s protein-packed, flavorful, and the perfect way to elevate your salad game.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Vegan Steak: Beyond Steak works perfectly here, but feel free to sub in your favorite vegan steak or even a cooked plant-based burger crumbled on top.
- Vegan Blue Cheese: I’m using Follow Your Heart Blue Cheese to give this salad a tangy bite, but vegan feta would work just as well.
- Corn: I highly recommend fresh corn on the cob so that you can cut off large kernels for a sweet crunch.
- Veggies: We’ll add veggies like romaine greens, red onions, cherry tomatoes, and an avocado
- Vinaigrette: The homemade herby vinaigrette is the star of the show, and you’ll need some freshly-squeezed lemon juice, olive oil, fresh parsley, a garlic clove, and more
Watch How to Make This Vegan Steak Salad
How to Make Vegan Steak Salad
See the full, printable recipe card below for complete step-by-step instructions:
- Cook the Vegan Steak: Sauté Beyond Steak with lemon juice and garlic powder for 5-10 minutes.
- Make the Herbed Vinaigrette: Whisk lemon juice, garlic, parsley, nooch, and maple syrup. Slowly stream in olive oil and whisk until smooth.
- Prep the Salad: Microwave the corn for 4 minutes, slice off the kernels, and toss them with salad greens. Add cherry tomatoes, avocado, red onion, and cucumber.
- Assemble: Top the salad with your cooked vegan steak and drizzle with vinaigrette. Enjoy immediately!
What Makes This Recipe Shine?
- Hearty & Satisfying: Thanks to the juicy Beyond Steak, this salad leaves you feeling full without the heaviness!
- Zesty Herbed Vinaigrette: The homemade dressing is easy to whip up and adds a refreshing, tangy kick.
- Creamy Vegan Cheese: Vegan blue cheese crumbles bring a creamy, tangy element, balancing out the fresh veggies and steak.
Marly’s Tips
- Cutting Corn Easily: Microwave each ear of corn in its silk for 4 minutes per ear. Then, cut the base off and squeeze the ear from the top—the silks should slide right off!
- Cheese Options: If blue cheese isn’t your style, try vegan feta or even shredded mozzarella for a different flavor twist.
Serving Suggestions
This salad is perfect on its own, but you can bulk it up with extra toppings like roasted pepitas or crispy roasted chickpeas. For an extra crunch, serve it with some garlicky vegan croutons.
Storage Tips
This salad is best served fresh, but if you’ll be eating some later, here are some tips for keeping it fresh longer. 1) Drizzle vinaigrette only over portions you will be eating right away. 2) Store the salad and veggies in an airtight container. 3) Keep the dressing and cooked vegan steak in separate airtight containers in the fridge for up to 3 days.
More Vegan Salads
If you love this recipe for vegan steak salad, here are more refreshing salad favorites to try:
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Vegan Steak Salad
Ingredients
Vegan Steak
- 10 oz Beyond Steak (see notes)
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon garlic powder
Salad
- 5 cups salad greens
- 1 ear sweet corn on the cob
- 2 cups cherry tomatoes
- 1 large avocado pitted, peeled, and sliced
- ¼ red onion thinly sliced
- ⅓ cup chopped cucumber
- 3 tablespoons vegan blue cheese (see notes)
Vegan Herbed Vinaigrette
- 3 tablespoons lemon juice
- 1 clove garlic, peeled and minced
- 2 tablespoons fresh parsley
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon maple syrup
- ¼ cup olive oil
Instructions
For the Vegan Steak:
- Place a skillet over medium heat. Add the vegan steak and top with seasonings. Stir to evenly coat. Cook for up to 5 to 10 minutes, until the steak is heated through and firm.
For the Herbed Vinaigrette:
- Whisk together the vinegar and garlic. Add the dill, nooch, maple syrup, and garlic powder. Stir to combine. Stream in the olive oil and whisk continuously to emulsify it. Then stir in the vegan blue cheese crumbles. This can keep for up to 3 days in the fridge.
For the Salad:
- Cook the corn: Place a whole ear of corn (in the silk) in the microwave and cook for 4 minutes. Use oven mitts to remove it from the microwave. When it's cool enough to handle cut off the stem end, then squeeze the ear of corn from the silks. Cut the corn from the side of the corn, leaving some large pieces together.
- Assemble the Salad: Place the greens on a platter. Add the vegan steak, corn, tomatoes, avocado, red onion, and pepitas. Drizzle with desired amount of vinaigrette. Serve immediately.
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Notes
Make-Ahead Tips
Here’s how you can make this salad the day before:- Cook the vegan steak. Transfer to a sealed container and refrigerate.
- Prepare the vinaigrette. Transfer to a lidded container and refrigerate.
- Wash and cut the lettuce. Transfer to a lidded container and refrigerate.
- Immediately before serving, assemble the salad in the serving dish and serve with vinaigrette.
Protein Options
I used Beyond Steak, but you can substitute any vegan steak product (cook it according to the package instructions). You can also substitute Plant-based Burger Products (cooked according to package instructions) and then crumble it on top of the salad.Blue Cheese
I used Follow Your Heart Blue Cheese Crumbles, but you can substitute vegan feta or any vegan cheese product you desire.Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
2 Responses to Vegan Steak Salad
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I like salads but I LOVE hearty, filling salads and this one is fantastic.
So glad you love this salad as much as I do!