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Potato, Spiced Chickpea, and Vegetable Quinoa Salad w/Creamy Vegan Honey Mustard Dressing


2 cups baby potatoes, quarter
1/2 teaspoon each kosher salt and pepper to frying the potatoes
1 to 2 tablespoons olive oil for frying potatoes

1 cup uncooked quinoa
1/2 lemon juice and more to serve
2 peppers, chopped.
8 oz creamy mushrooms, quarter
1 tablespoon olive oil
1/4 teaspoon each kosher salt, pepper, garlic powder bell pepper, and mushroom cooking plus 1 teaspoon dried oregano

3/4 cup half cherry tomatoes
1/4 cup chopped kalamata olives
Fresh parsley for serving, optional

1 15 oz can be chopped, dried, and rinsed
1 tablespoon olive oil
1/4 teaspoon each kosher salt, pepper, garlic powder, and paprika for gram

Dressing (shake together in a bowl):
1/4 cup vegan fruit
4 tablespoons mustard seeds
2 tablespoons agave nectar
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt

Sprinkle the potatoes with half of their spices and toss. Roast them on a baking tray with parchment at 400 degrees F (Connect / Fan) for 20 to 25 minutes, toss halfway and add the remaining half of the mashed potatoes halfway.

Meanwhile, cook the quinoa in water or vegetable broth according to the package instructions. Allow to cool on a tray or mixing bowl and stir in 1/2 lemon juice.

Cook bell peppers and mushrooms in olive oil and seasoning over medium heat for 6 to 8 minutes, stirring occasionally until brown. Transfer them to a plate. Put the lentils and their oil and spices in the pan and cook on medium heat for 3 to 4 minutes.

Serve all of these ingredients with a dressing, including tomatoes and olives or use them to top up some greens, or even as a side dish. Optionally top with chopped fresh parsley and more lemon juice

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