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Orzo & Vegetable Salad w/ Creamy Vegan Honey Mustard Dressing ?? this flavorful salad makes an amazing meal or facet dish, and is scrumptious served heat or room temperature. ??
The creamy dressing is a copycat model of some restaurant-style honey mustard dressings and pairs rather well with the caramelized carrots and brussel sprouts ??
Topped with a number of contemporary herbs and almonds for crunch, it is a tremendous satisfying salad! ??
The tasty recipe is beneath! ❤??
1 cup raw orzo pasta
1 tsp olive oil
Juice of half of lemon
half of tsp kosher salt, divided
half of tsp garlic powder, divided
1 tsp dried parsley
half of lb. brussel sprouts quartered (or halved if small)
1 cup thinly sliced carrots
1 tbsp avocado oil
half of of a big shallot, finely chopped
1/four tsp every pepper and paprika
half of pint cherry or grape tomatoes, halved
2 tbsp contemporary parsley, finely chopped
four to five contemporary basil leaves, thinly sliced
1/four cup sliced almonds
Lemon wedges for serving
Creamy Vegan Honey Mustard Dressing:
1/four cup vegan mayo
four tsp dijon mustard
2 tbsp agave nectar
1/four tsp garlic powder
1/eight tsp kosher salt
Cook dinner the orzo in salted water to in line with the bundle instructions, till al dente. Drain the orzo and switch it to a big mixing bowl. Add 1 tsp olive oil, 1/four of the kosher salt and garlic powder, and 1 tsp dried parsley. Stir gently.
In the meantime, warmth a big pan on medium warmth and add the avocado oil, carrots and brussel sprouts. Stir and cook dinner for five min, then add the shallots and remaining 1/four tsp kosher salt and pepper, garlic powder, and pepper and paprika. Stir and cook dinner coated for five to 7 min, stirring sometimes, till the brussel sprouts are fork tender.
Add the greens, tomatoes, parsley, almonds to the orzo and gently stir. Whisk collectively the dressing. Switch the orzo to a serving dish and high with basil. Drizzle with dressing as desired. Style for seasoning. Squeeze in some further lemon juice if desired.