Healthy Homemade: Vegan Summer Picnic Salad

I’m a mix-all-the-food-together person, as are I believe exactly 50 percent of us, which is why there can never be peace on earth. This salad mixes together everything at the summer barbecue all in a light dressing for colors, textures and flavors galore. Potato salad, corn on the cob, green beans and barbecue are all here, and yes they are all vegan.

As an omnivore who recently tried tofu via the BBQ tofu recipe below, I decided to include it here cause I enjoyed it very much! Omnivores eating a strictly omnivorous diet for the day can use barbecue chicken or beef and regular mayo instead of Vegenaise.

Jen Cantin graduated from Clark University in 2011 with a degree in English and Journalism as well a student loans just like you hear about on the news! She shares other (a)musings at Deep Fried Epiphany and dedicates this post to living a life full of green beans and corn being together as friends.



Vegan Summer Picnic Salad
Serves 3-4

3 small white potatoes cut into large chunks (about a pound and a half)
2 ears of corn cut off the cob or about 1/2 cup thawed frozen corn
1/2 small onion, diced (about 1/4 cup)
A generous handful of green beans, raw or blanched
2 tablespoons Vegenaise
2 tablespoons plain or apple cider vinegar
1 tablespoon brown mustard
1/2 teaspoon paprika
1/2 cup chopped fresh herbs like dill or parsley
Salt and pepper to taste
One pound Baked Barbecue Tofu, recipe follows

Place potato chunks in a medium pot of cold water and bring to a boil over medium-high heat. Continue to boil until a fork can pierce the chunks without much resistance, but the chunks are still firm. Depending on the size of your potatoes, this should take anywhere from 10-20 minutes. Drain and let cool under a wet paper towel.

Combine cool potatoes in a large bowl with the corn, green beans and onion. Add the Vegenaise, mustard, vinegar and paprika and stir well to coat. Refrigerate for a few hours to let flavors meld.

Stir in the fresh herbs saving some extra for garnish and season with salt and pepper to taste. Top with warm BBQ tofu or mix tofu throughout. Garnish with remaining herbs. Serve immediately.

Baked BBQ Tofu
Recipe from Veganomicon via Smarter Fitter
Serves 3-4

One pound tofu cut into cubes or thin slices, depending on your preference
2 tablespoons olive oil
1 tablespoon soy sauce
1 cup of your favorite barbecue sauce

Pre-heat oven to 350°F. Drizzle olive oil and soy sauce in a baking dish and top with tofu pieces, stirring and flipping over to coat. Bake for 30 minutes flipping the pieces halfway through. At the 30 minute mark, pour barbecue sauce over the tofu and stir to coat. Bake an additional 15 minutes.

Originally posted on Monday, July 30th, 2012

One Response to “Healthy Homemade: Vegan Summer Picnic Salad”

  1. Joyce Rossignol

    July 31st, 2012

    Looks pretty enough to eat. I feel cooler already.

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