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Vegetarian Bread Salad Bowl

Vegetarian Bread Salad Bowl

This is a vegan (vegetarian) version of bread salad, which is gaining in popularity these days. This one dish makes for a very nourishing meal.

Ingredients: 2 servings

French baguette
about 6 cm
Atsuage
1/2 block (about 120 g)
Red leaf lettuce
7-8 leaves
Baby leaves
half a pack
Cherry tomatoes
4
White mushrooms
4
●Olive oil
1 tablespoon
●Vinegar
1 tablespoon
●Soy mayonnaise (or regular mayonnaise)
1 tablespoon
●White sesame seed paste
2 teaspoons
●Soy sauce
1-2 teaspoons
●Beet sugar
1 teaspoon
Coarsely ground black pepper
to taste

Steps

1. Tear up the lettuce. Rinse and thoroughly drain the baby leaves and cherry tomatoes. Cut the cherry tomatoes in half.
2. Cut the French baguette into 1-cm thick slices, then cut each piece into fourths (to make bite-sized pieces).
3. Arrange the bread on aluminum foil, then apply about a tablespoon of olive oil (not listed) to soak in. Toast in a toaster oven.
4. Rinse the atsu-age in hot water to remove excess oil. Cut into 8 pieces. Thinly cut the mushrooms.
5. Thinly coat a frying pan with olive oil (not listed) and fry both sides of the atsu-age until crispy.
6. Once they've browned, add the mushrooms and lightly sauté with the atsu-age.
7. Combine the ● ingredients in a container and mix well to make the dressing.
8. Combine the products from Steps 1, 3, and 6 in a bowl (or plate) and top with the ● dressing, soy mayonnaise (not listed), and pepper, then it's ready to serve.

Story Behind this Recipe

This is the bread salad bowl I often ate a while back, when I wasn't a seafood-only vegetarian!! I thought I wanted to eat it again, so I made this vegetarian version.