The Simple Vegan Kitchen by Lauren McNeill

Author:Lauren McNeill [McNeill, Lauren]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-12-12T00:00:00+00:00

GOOD SOURCE OF CALCIUM, 20-MINUTE MEAL

SERVES 2

PREP: 20 MINUTES

TOTAL TIME: 20 MINUTES

FOR THE DRESSING

¼ cup (60 g) tahini

1 tbsp (15 ml) olive oil

¼ cup (60 ml) lemon juice, about 1 lemon

1 tbsp (15 ml) Dijon mustard

1 clove garlic

2 tbsp (22 g) nutritional yeast

1 tbsp (15 ml) maple syrup or other sweetener

½ tsp salt, or to taste

¼ tsp pepper, or to taste

3 tbsp (45 ml) water, plus more as needed

FOR THE VEGAN PARMESAN

⅓ cup (44 g) raw, hulled, unsalted sunflower seeds

½ tsp salt

2 tbsp (22 g) nutritional yeast

FOR THE SALAD

4 cups (268 g) kale, diced

1 tsp apple cider vinegar

¼ red onion, sliced

1 (19-oz [540-g]) can white beans, drained and rinsed

OPTIONAL TOPPINGS

Additional vegan Parmesan

Cracked black pepper

Fresh lemon juice

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