Roasted Vegetable Salad + Easy Vegan Dressing
I’m going to start by saying that this doesn’t even look as good as it tastes. Seriously. I loved this because it’s easy to make, filling and the easy vegan dressing was the ultimate treat.
I was feeling inspired to make sesame fries after trying Boon Burger for the first time earlier this week (so good). These were definitely one of the highlights of this salad, despite them basically (literally) just being regular fries with sesame seeds on them. Once you throw these on top of a bed of greens with some roasted veggies and drizzle the amazing dressing on top, you’ve got yourself a loaded lunch.
So since I keep going on about this dressing, I’ll just explain how basic it is. I combined Vegenaise (vegan mayo), olive oil, lemon juice, some garlic (fresh or powder) diced green onion and a handful of cilantro in a food processor and pulsed. That was it… for real. Like many things I concoct, it was easy and hella’ delicious. The measurements were eyeballed to be totally honest, and I ended up having enough to store in the fridge for another meal.
What I find with dressings and sauces, is that you can always follow a recipe but in the end, you’re going to want to add or modify certain things to your liking. There is nothing wrong with that, in fact, customizing this stuff to your liking is the best part! Just feel free to use these recipes as a base or inspiration for your own delicious plant based creations.
Enjoy!
Prep Time | 20 |
Cook Time | 20 |
Servings |
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- 2 Medium Yellow (or white) Potatoes
- 1/2 Large Carrot shaved
- 1/4 Package Mushrooms
- 1/2 Cup Broccoli Florets
- 1 Green onion diced
- Leafy Greens + Sesame Seeds
- Vegenaise
- olive oil
- Lemon Juice
- Cilantro
- Green onion
- garlic powder or fresh
Ingredients
Creamy Dressing
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- Preheat oven to 450. Slice the potato into "fries" and let soak in large bowl of cold water for 15-20 minutes.
- While the potatoes soak, prepare remaining vegetables on a separate baking sheet and drizzle with olive oil.
- Remove potatoes from water, pat dry and place on baking sheet. Drizzle with olive oil and season with paprika, garlic, salt, pepper and oregano. Bake potatoes for 10 minutes on one side, remove from oven and flip. Squeeze some lemon juice on potatoes at this time.
- When the potatoes go back in for the remaining 10 minutes, place vegetables in on a separate tray to roast.
- While potatoes and vegetables finish, combine all ingredients for dressing in a food processor and pulse to desired consistency.
- Once potatoes and vegetables finish, place on a bed of leafy greens and drizzle with dressing.
Amounts for dressing vary based on preference/ quantity you are looking to make.