Today is the day that I go through the refrigerator and see what I can come up with before anything spoils. I make meal plans every week and sometimes I end up not using all of the ingredients when it comes down to it, and sometimes these can add up to the tastiest meals of the week. I made one today that was so satisfying I wanted to share the wealth. I know salads are expected from a vegan kitchen, but I believe this one is a star.
- 1 cup brussels sprouts
- 1 cup broccoli
- 2 TBSP olive oil (optional, for roasting)
- 1-2 tsp garlic salt or granules
- sea salt to taste
- sprinkle of rosemary
- 2 tsp lemon juice
- 1 red pepper, cut into strips and roasted
- 2-3 cups of teenage spinach, or fresh baby
- 1 carrot, shredded or matchstick style
- 1 tomato, chopped
- 1 scallion, chopped
- 1 Gardein chicken style scallopini, cooked and cubed
To Make :
Preheat oven to 350. Cut and trim brussels sprouts and cut broccoli into florets. Toss with olive oil (if you want, but this is recommended so your vegetables won’t dry roast), garlic salt or granules (or both), and lemon juice.
Place on a foiled cookie sheet and bake for 20 minutes and 350 along with your red bell pepper. I placed it on a separate cookie sheet.
While this is in the oven cook your “chicken” and chop your vegetables. When your “chicken” is cooked, chop into cubes and mix with your roasted vegetables and all other ingredients. Serve immediately topped with your favorite dressing. I used an agave mustard dressing that was absolutely yummy. I’d recommend something creamy, but I’m sure anything would taste fine.