Vegan High Protein Bean Salad With Tempeh

vegan high protein salad

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I am excited to share this Vegan High Protein Bean Salad With Tempeh!

This salad is high in protein, delicious, filling, and easily customizable – you can use whatever you have in your fridge, which can also prevent food waste.

Before we jump to the recipe, I’ll include WHY I chose these ingredients, and suggestions on WHAT can you use if you are missing some of the ingredients.


I used kale because it’s an awesome leafy green that is packed with protein, calcium, iron, vitamin A, vitamin K, and C.

It has powerful antioxidants, it is great for digestion, and last but not least, it is super delicious!

One cup equals 33 calories, nearly 3 grams of protein, and 2.5 grams of fiber.

Alternatives that you can use:

  • Spinach
  • Swiss chard 
  • Mustard greens
  • Arugula
vegan high protein salad


Beans are something that I eat regularly. There are tons of different types, so it’s hard to get sick of them.

Red kidney beans are a great source of plant-based protein & fiber. So, adding them to your salad will make you full for longer. 

vegan high protein salad

3.5 ounces (100 grams) of boiled kidney beans have:

  • Calories: 127
  • Protein: 8.7 grams
  • Carbs: 22.8 grams
  • Sugar: 0.3 grams
  • Fiber: 6.4 grams
  • Fat: 0.5 grams

Alternatives that you can use:

  • white beans
  • garbanzo beans (chickpeas)
  • pinto beans
  • black beans
  • soybeans
  • cannellini beans 
vegan high protein salad


I LOVE tempeh! It is a high-protein soy product, which also contains prebiotics since it is a fermented food. So, it is also good for digestive health as it reduces inflammation.

This awesome, high-protein food is essential and beneficial to our bones, it improves gut health, and it is a good source of antioxidants.

A 3-ounce (84-gram) serving of tempeh contains:

  • Calories: 162
  • Protein: 15 grams
  • Carbs: 9 grams
  • Total fat: 9 grams

Furthermore, tempeh it’s high in:

  • Iron: 12% of the RDI
  • Calcium: 9% of the RDI
  • Riboflavin: 18% of the RDI
  • Niacin: 12% of the RDI
  • Magnesium: 18% of the RDI
  • Phosphorus: 21% of the RDI
  • Manganese: 54% of the RDI

Alternatives that you can use:

  • tofu 
vegan high protein salad


Vegetables are extremely important for our health and well-being. The more veggies you consume, the better. They are filling, and packed with a bunch of different vitamins and minerals. The ones I use for this recipe are sweet potatoes, onions, and carrots.

You can use the same, or you can use your favorite veggies! This recipe will work great with:

  • beetroot
  • pumpkin
  • leek
  • mushrooms
  • asparagus
  • red bell pepper
  • broccoli
  • cauliflower
vegan high protein salad
Peanut Tempeh Salad With Baked Veggies

Peanut Tempeh Salad With Baked Veggies

Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

Tasty, filling & versatile recipe for high protein vegan salad.


  • For the base of the salad:
  • 1. A handful of greens (I used kale, but you can use whatever you have or mix different greens)
  • 2. Cooked beans - 2 cups (I used red kidney beans)
  • 3. A block of tempeh
  • 4. Baked vegetables - you can bake your favorite or whatever you have in the fridge. I had sweet potatoes, carrots, and onions.
  • 5. For the peanut sauce:
  • - 1 tbsp peanut butter
  • - 1 tbsp soy sauce
  • - 1 tbsp Maple syrup/sweetener
  • - A bit of water
  • - Nutritional yeast (optional)


  1. First, prepare your tempeh and your veggies. Cut & bake your veggies at 200 degrees, for 20-25 minutes. Season with salt, pepper, olive oil, or any other spices you like.
  2. Next, is the tempeh. Cut it into medium-sized cubes, and boil it for 10 minutes (this will reduce the natural bitterness). While the tempeh is boiling, prepare the dressing. In a bowl, mix 1 tbsp of peanut butter, soy sauce, 1 tbsp maple syrup (or sweetener), a bit of water and nutritional yeast. Mix it well.
  3. Drain the tempeh once it is cooked. On a pan, place the tempeh with the sauce and "fry" on medium heat. Cook for a few minutes and then turn on the other side.
  4. Now, you can start 'building' the salad. You need the greens as a base. Wash and drain your preferred greens, and place them in a bowl.
  5. Next, add the cooked beans - you can use any type of beans. I chose red kidney beans.
  6. Add the baked veggies & tempeh.
  7. Finally, you can add olive oil, tamari (or salt), and nutritional yeast (optional), a bit of lemon juice (optional) & enjoy. 🙂


In case the peanut sauce is too thick - add more water, and in case it ends up too liquid - add more peanut butter. You can add less/more maple syrup, depending on how sweet you would like it to be.

Will you give it a try? Let me know in the comments below!

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