Es's Vegan Orzo and Vegetable Salad

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Simple roasted vegetables are tossed with orzo for a wonderful Thanksgiving Salad

Ingredients:
No measurements will be provided here; it will all depend on how many people you wish to feed.
Ingredients:
1½ cup Orzo
Vegetable Broth
Cook Orzo according to package directions.
Fry the following vegetables one by one in Extra Virgin Olive Oil (EVOO) and add to the orzo and mix.
Vegetables
Sliced Mushrooms
Chopped Red, Yellow, and Orange Peppers
Asparagus
Chopped spring onions
Mixed frozen vegetables of your choice
Add some
Pine Nuts
Fresh or roasted pepitas (Pumpkin seeds)
Capers
In fact, you can add whatever you have available. That’s what I usually do.
For the Dressing:
I used the following:
Es’s Vegan Aquafaba (Chickpea Liquid) Mayo/Sauce
Chill the salad and mix with the dressing just before serving, and enjoy
VeganMayo
Own creation, prepared, tried and tested by: Esme Slabs
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6 thoughts on “Es's Vegan Orzo and Vegetable Salad”

  1. I make quinoa cold salads with sweet and sour balsamic vinaigrette, veggies and purple onions.
    If you are Canadian: Happy Thanksgiving! If not, give it a couple months and have a lovely gathering with healthy choices. I love baked sweet potatoes or a root vegetables baked dish. Take care, Robin 💐

    Reply

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