Balsamic Bac'un Salad

Balsamic Bac'un Salad



From the High Protein Vegan Lunch Ebook.

"Who says you can’t enjoy a fresh salad in the winter? Sometimes a fresh salad can be the perfect meal to fit in between all the heavier foods we tend to eat during the winter season. Especially when it comes with bac’un bits!

There are two recipes in this one, the bac’un bits, and the salad ingredients/dressing. The bac’un bits have been given a page of their own with their individual macros so you can use them in a variety of different ways! They go great on top of soups, as a sandwich or wrap filling or on another type of salad!"


Recipe makes 4 servings

Macros per serving:

487 cals - 31g fat - 29g carbs - 24g protein


**Reduce the fats by removing the vegan feta, pecans, or both**


Ingredients, bac'un:

  • 1 cup textured pea protein crumbles
  • 2 tbsp extra virgin olive oil
  • 3 tbsp liquid aminos, or soy sauce
  • 1 tbsp hot sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp date syrup
  • 2 tsp smoked paprika
  • ½ tsp salt

Ingredients, salad:

  • 1/2 cup vegan feta, I use the Violife Feta
  • 1/2 cup roasted pecans
  • 8 cups spring mix
  • 2 plums (apple works great too!)
  • 1 1/4 cup green beans
  • 3/4 cup red onion

Ingredients, dressing:

  • 2 tbsp tahini
  • ¼ cup balsamic vinegar
  • 1 tbsp date syrup
  • ½ tsp black pepper
  • ¼ tsp salt


Recipe, bac'un:

Bring 3 cups of water to a boil and pour over textured pea crumbles, set aside to hydrate, 10 minutes.

To a small bowl add: olive oil, soy sauce, hot sauce, balsamic vinegar, date syrup, smoked paprika, and salt, whisking well to combine, set aside.

Drain pea crumbles well and add to a flat bottom container, spreading the pea crumbles evenly across the bottom.

Pour the marinade over the pea crumbles and mix together well.

Set in the fridge to marinate, minimum 1 hr but preferably overnight.


Preheat the oven to 350 F and line a baking tray with parchment paper.

Add prepared pea protein crumbles and spread evenly across the baking tray.

Bake for 15 minutes, stir the crumbles around, and bake another 10-15 minutes or until crispy.

Macros for one serving bac'un: 189 cals - 8.5g F - 8g C - 20g P


Recipe, salad:

Prepare your bac’un bits prior to starting the salad.

Prepare the green beans by slicing into bite size pieces.

Bring 2 cups water to a boil.

Drop the green beans in boiling water and boil for 3-4 minutes.

Drain green beans and immediately rinse in cold water to stop from cooking further.

Slice the red onion into thin slices.

Chop the plums into bite sized cubes.


Dressing: Add all the dressing ingredients to a small bowl and whisk really well to combine. If needed add 1-2 tbsp water to thin to desired consistency.


If salads are being prepped in advance, either keep the dressing aside until ready to eat, or simply add it to the bottom of each container, layering the fresh ingredients on top. When ready to eat, shake container well to coat everything.


If you love high protein plant-based recipes then make sure to check out the High Protein Vegan Ebook Collection or the High Protein Meal Prep Cookbook.


Made this recipe or have questions about the cookbooks? Leave a comment below!

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