Warm Mushroom Lettuce Salad with Soya Chunks
This Warm Mushroom Lettuce Salad with Soya Chunks is a protein-packed, light, and satisfying meal. The umami flavor of the sautéed mushrooms, combined with the crunch of fresh romaine lettuce and the soft, protein-rich soya chunks, makes it a perfect dish for a light dinner or a healthy snack. The salad is vegan, low in carbs, and high in protein.
Nutrition Facts
Per serving
Energy
96 kcal
Protein
11 g
Carbs
10 g
Fat
2 g
Fiber
4 g
Ingredients
Button Mushroom
1 cup, sliced (200g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
Chilli flakes
0.5 tsp (1g)
Lettuce
0.5 cup, chopped (100g)
Soya chunks (Nutrela)
0.25 cup (50g)
Instructions
Preparation
. Soya Chunks Preparation:
- Boil water and soak the dry soya chunks in hot water for 10 minutes until they soften.
- Drain and rinse the soya chunks with cold water. Squeeze out any excess water and set them aside.
Cooking Steps
Heat oil in a pan over medium heat.
Add the finely chopped garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and stir occasionally. Cook for about 5-7 minutes, or until the mushrooms release their moisture and turn golden brown.
Add the soaked soya chunks to the pan and toss them with the mushrooms. Cook for another 2-3 minutes, allowing the soya chunks to absorb the flavors.
Sprinkle chili flakes and a pinch of salt over the mushroom and soya chunk mixture. Toss well and cook for another 1 minute.
Remove the pan from heat and let the mixture cool slightly for 2-3 minutes.
Arrange the chopped romaine lettuce on a serving plate or bowl.
Top the lettuce with the warm mushroom and soya chunk mixture.
Drizzle lemon juice over the salad and adjust salt as needed.
Serve It.