Vegan Carrot Broccoli And Bean Shoot Salad Food
VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD
This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables.
Provided by The Blender Girl
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Toss all of the vegetables together with the cilantro.
- Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
- Then stir in the garlic and chilli.
- Pour the dressing over the salad and season to taste.
- Garnish with sesame seeds or chopped raw nuts if desired. YUM!
Nutrition Facts : Calories 147.1, Fat 7.3, SaturatedFat 1.1, Sodium 2113.5, Carbohydrate 17.1, Fiber 4.3, Sugar 6.9, Protein 7
INDIAN BEAN, BROCCOLI & CARROT SALAD
Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
- Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
- Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.
Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD
Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Healthy Vegan
Yield 6-8
Number Of Ingredients 16
Steps:
- Toss all of the vegetables together with the cilantro. Place all of the dressing ingredients except the chili and garlic in your blender and pulse a few times until well combined. Then stir in the garlic and chili. Pour the dressing over the salad and season to taste. Garnish with sesame seeds or chopped raw nuts if desired. YUM!
BROCCOLI AND CARROTS IN CREAMY PARMESAN SAUCE
Make and share this Broccoli and Carrots in Creamy Parmesan Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil.
- Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm.
- While vegetables are cooking, combine cream cheese, parmesan, milk, butter, garlic in a small saucepan over medium heat. Cook mixture, stirring constantly, until cheese melts and mixture is smooth, hot and creamy. Do not boil cheese sauce.
- Season with salt and pepper to your taste.
- Plate hot vegetables and cover with cheese sauce.
- Sprinkle with snipped chives.
BROCCOLI SALAD
Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours
Provided by Liberty Mendez
Categories Lunch, Side dish
Time 13m
Number Of Ingredients 11
Steps:
- To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
- Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
- Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.
Nutrition Facts : Calories 617 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
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