Cook the veggies for this Grill and Chill Salad from Vegan Yack Attack on the Go!, pop them in a jar with dressing, and lunch is ready when you are! It’s a terrific dish for meal prepping on the weekends. This easy recipe is vegan and gluten-free.
One of the complaints I hear often hear from my health coaching clients is that they have a difficult time finding vegan food close to work or while they’re out running errands. I hear ya. When I worked in an office, I would keep a stash of Amy’s rice bowls in the freezer for days when I didn’t have leftovers from the night before to take with me. Thankfully, Jackie Sobon is here to help with her newest cookbook Vegan Yack Attack on the Go!: Plant-Based Recipes for Your Fast-Paced Vegan Lifestyle.
Vegan Yack Attack on the Go!
If you’re new to vegan cooking, you’re in luck, because Jackie starts Vegan Yack Attack on the Go! with helpful tips and tricks as well as lists of pantry essentials and necessary equipment. If you’re a vegan cooking pro, you can skip right ahead to the recipes. And you’re going to love these recipes!
All of the recipes in Vegan Yack Attack on the Go! are geared towards people with a busy lifestyle, which, let’s face it, is pretty much everyone. There are quick and easy breakfasts, snacks, office lunches, quick dinners, dishes that can be made ahead, and bulk cooking recipes, among others. There’s a chapter devoted to DIY pantry staples, too.
The recipes in Vegan Yack Attack on the Go! come together quickly, but that doesn’t mean that they compromise on flavor. You’ll find recipes such delicious dishes as Pineapple Teryiaki Burgers, Sheet Pan Squash Tacos, Chocolate Cherry Cups, and Drop Biscuit Pot Pie.
The chapters in Vegan Yack Attack on the Go! Include:
- Vegan Eating Made Easy
- Quick Breakfast, Snacks, and Treats
- Prep-Ahead Recipes
- Lunch Box Stuffers
- Meals in 30 Minutes or Less
- Bulk Cooking
- Food on the Move
- Make Your Own Staples
Grill and Chill Salad
The first recipe I made from Vegan Yack Attack on the Go! was the Grill and Chill Salad. I love grilled food and I love salads, so why not combine the two? This recipe takes advantage of the fresh summer produce that’s in season now. I couldn’t find red pearl onions so I used white, and they worked just as well.
I actually grilled the veggies for this salad in a grill pan on the stove, rather than the grill outside. This dish came together super quickly. Grilling the veggies didn’t take much time at all, and I was able to whisk together the dressing while they cooked.
This recipe is so simple it’s almost like cheating!
- First you grill your veggies until you have nice grill marks on them.
- Then you allow the vegetables to chill.
- While they’re chilling you whisk together the dressing.
- Finally you layer all of the contents of the salad into mason jars.
Even though I work from home, so I’m not so much on the go, my days do get busy. I love having food at the ready in the fridge when it’s time for lunch, and having these salads packed in jars and waiting for me in the fridge was super helpful. And they were super delicious, too!
If you’re in need of fast and easy meals, Vegan Yack Attack on the Go! is the book for you!
Grill and Chill Salad
For the Salad
- 1 pound (455 g) summer squash cut into /2-inch (12-mm) thick slices
- 6 ounces radishes halved
- 2 bell peppers destemmed and deseeded
- 2 ears corn, shucked
- 4 ounces (115 g) red pearl onions peeled
- 2 cans (30 ounces, or 850 g) kidney beans drained and rinsed
- 6 cups (265 g) packaged mixed greens
For the Dressing
- 5 tablespoons (75 ml) olive oil
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon (5 g) nutritional yeast
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
To Make the Salad
- Heat your grill to roughly 375oF (190oC, or gas mark 5). Grill the radishes, bell peppers, corn ears, and red pearl onions for 5 to 7 minutes, flipping halfway through, or until the vegetables are tender and grill marks are visible. Remove the vegetables from grill and spread them out onto a baking sheet. Refrigerate for 45 minutes, or until chilled. Move on to the dressing while chilling.
To Make the Dressing
- In a small bowl, whisk the olive oil, lemon juice, nutritional yeast, dried basil, and salt vigorously until combined and creamy.
- Divide the dressing between four 24-ounce (710-ml) jars, then top with kidney beans. Cut the corn from the cob, and chop the large pepper pieces. Place them in a mixing bowl with the squash, radishes, and pearl onions. Toss together until combined. Top the kidney beans with grilled vegetable mixture, and lastly, top with mixed greens. Close each jar with a tight-fitting lid. When ready to serve, gently shake the jar to coat everything with dressing, then empty into a bowl. Serve chilled.
- Salad jars will last up to 1 week in the refrigerator.
I have a copy of Vegan Yack Attack on the Go! for one lucky winner! Follow the instructions below to enter. Contest ends at midnight EDT on July 31st. U.S. residents only, please. Good luck!