Vegan Farmers Market Bowl with Ranch
Ingredients
- 1 1/2 cups of gardein be’f
- 2 cloves garlic
- 2 heaping handfuls of kale
- 1/2 punnet button mushrooms
- 1/2 cup peas
- 1 zucchini, ribboned
- olive oil
- 1/2 avocado
- mixed greens
Parsley ranch
- 1 1/2 cup vegan mayo
- 1/4-1/2 cup non-dairy milk
- 1 1/2 tsp apple cider vinegar
- 3 cloves garlic, crushed
- 1 tsp onion powder
- 1/4 tsp paprika
- salt and pepper to taste
- handful of fresh parsley, chopped
Preparation
Chop all your veggies ready for cooking.
Heat a little olive oil in a pan and sauté garlic and kale until garlic is fragrant and kale has wilted slightly. Once cooked, remove from pan and set aside.
Slice the mushrooms and add to the pan with a touch of olive oil. Fry until slightly brown and remove from pan and set aside.
Add the gardein be’f to a pan, frozen. Cook on low heat until cooked through, no oil needed. Remove from heat.
For the dressing, add all the parsley ranch ingredients into a bowl and whisk until thoroughly combined.
To assemble, lay a bed of mixed greens into your bowl, then add all the prepared ingredients and serve with the ranch dressing.
