Roast Potato, Brussels & Chickpea Salad in Ranch Dressing
Ingredients
- 1/4 cup non-dairy milk
- 3/4 teaspoon apple cider vinegar
- 3/4 cup vegan mayonnaise
- 1 large minced clove garlic
- 1/4 teaspoon lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/8 teaspoon paprika
- 1/8 teaspoon ground mustard seed (optional)
- pinch of cayenne
- 2 tablespoons chopped fresh parsley
- 1/2 tsp salt
Preparation
Ranch Dressing: In a small bowl, make vegan buttermilk by mixing 3/4 teaspoon apple cider vinegar with 1/4 cup non-dairy milk
Set aside
In a medium bowl, whisk 3/4 cup vegan mayonnaise, 1 large minced clove garlic, 1/4 teaspoon lemon juice, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 1/8 teaspoon paprika, 1/8 teaspoon ground mustard seed (optional), pinch of cayenne
Mix in the vegan buttermilk and 2 tablespoons chopped fresh parsley
Potatoes: Peel 1 medium russet
Cut into 1-inch pieces
Place in saucepan with enough cold water to cover plus 1/2 tsp salt
Simmer until they just start to become tender
Drain and return to hot saucepan for 30 seconds and shake to dry out and roughen the outsides
Place potato pieces onto large lined baking sheet
Roast at 400F for 15 minutes
Remove from oven
For oil-free, toss the potatoes and keep roasting
Otherwise, add enough olive oil to coat the potatoes
Toss with the oil and roast for about 15 minutes more, or until golden brown and crispy
Remove from oven and add generous sprinkle of salt
Brussels: Cut 8 large Brussels sprouts into halves
Toss the Brussels with either olive oil, or for oil-free with a generous amount of lemon juice to coat
Add paprika, garlic powder and salt
Place on baking sheet and roast at 400F for about 20 minutes, or until charred
Toss after 10 minutes
Drain 1-15oz can chickpeas and dry well between paper towels
Toss with garlic powder, paprika, salt, and olive oil (optional)
Bake at 400F until crispy
Mix all ingredients
Add desired amount of dressing and serve