Roasted Tuscan Salad
This healthy vegan salad is loaded with Italian flavors and warm vegetables, perfect for the fall. This is a simple sheet pan meal that can also be meal prepped, and is budget friendly! This recipe is vegan, gluten-free, high protein, refined sugar-free, dairy-free, and high fiber!
Happy Wednesday and first day of September friends! For me the first day of September means summer is officially over and I am not happy about it. Summer is my absolute favorite season. I know a lot of people hate it because of the heat, but I can't get enough of it! I love the heat so much, because I hate the cold even more. To me fall really isn't bad, but it's a reminder that winter is coming. However there is a silver lining, and that is that with the seasons changing there's more recipes that need to be made, and endless inspiration!
I think I lose some inspiration in the summer, because I don't want to make warm recipes, and struggle to make raw vegan recipes. I think next summer I will really focus on getting better at creating these raw vegan recipes so that I will have more to share with you all. It's not all bad though, because summer means endless smoothie bowls, and that is something I will struggle with in the colder months. I want to continue doing my #smoothiebowlsaturday with you guys on my Instagram , so please send me some suggestions for the smoothie bowls I should create the rest of this year!
Alright, onto this recipe! I was inspired to make this salad while I was reminiscing on my trip to Italy-SIKE. I have never been to Italy, or anywhere in Europe before. I actually came up with this idea while researching recipes from different cultures. I have been wanting to create more diverse recipes that are not just standard American recipes. I was researching Italian cuisine, when I discovered all the bright vegetables in Tuscan recipes. Inspired by this I decided to make a simple, affordable, and delicious salad recipe.
My mom makes a pasta salad that has artichokes, tomatoes and basil in it, so knowing those flavors mix well together I wanted to include them. I also wanted this salad to have some plant based protein, so knowing that I wanted this to be a roasted salad I went with chickpeas, because they would crisp up perfectly! No salad is complete without a nice crunch. I also add onions and garlic, because, I mean, no recipe is complete without them in my opinion (savory recipe of course). To make this simple dressing I used my favorite healthy oil: Foods Alive Cold Pressed Hemp Seed Oil , I love this oil because it's organic and it's made with care. I love Foods Alive products, because they really take their time creating their products, and they focus on quality over quantity. I eat a very low oil diet, simply because I think it is a waste most of the time. I never cook with oil, but vinegar based dressings need it to tone down the acidity of the dressing. When I am making one of these types of dressings, I want to be sure that I am using the healthiest oil I can.
When you buy pre made oil based dressings, a lot of the times the base oil is an unhealthy oil such as canola or sunflower. This even happens with some of the dressings that claim to be healthy. Luckily here at The All Natural Vegan, that's something you'll never have to worry about, because I focus on creating the healthiest recipes out there!
This recipe is pretty straight forward, but that's the beauty of it. Some of my recipes are more advanced and complicated, but I want to continue to add more simple easy recipes to The All Natural Vegan, so there's something for everyone. The All Natural Vegan lifestyle is not for the extreme health nuts out there, it's for everyone who is looking to incorporate more plant based foods into their diet. If I can encourage just one person to eat a plant based meal instead of a processed standard American meal, then I have been successful on my mission. After all, my mission is to create an abundance of healthy plant based recipes so that you never have to worry about food again! With that said, let's get to the recipe!
Total Time: 30 Minutes
1 Box cherry tomatoes
1 Large red onion
1 Can chickpeas
2 Cans quartered artichoke hearts
2 Romaine hearts
Handful of basil
1/4 Cup white wine vinegar
1 Tablespoon Foods Alive Hemp Seed Oil
1 Tablespoon Italian seasoning
1 Teaspoon garlic powder
Black pepper to taste
Begin by preheating your oven to 400. Strain and rinse the artichokes and chickpeas, place on the baking sheet. Add the tomatoes. Cut the onion into half moons and add to the pan. Sprinkle with garlic powder and black pepper and bake for about 25 minutes.
Rinse the romaine and chop. Add to a large bowl. Chop the basil and add.
Make the dressing by combining remaining ingredients and whisk together.
Remove vegetables from the oven and add to the salad. Toss in dressing and serve, enjoy!
Are you constantly struggling to find whole foods plant based vegan recipes? Sick of seeing a vegan recipe on Pinterest only to go to website and find the recipe is loaded with processed oils and sugars? Here at The All Natural Vegan I am committed to creating healthy vegan recipes that are plant based vegan, free of refined sugar (no coconut sugar either!), no vegan butter, no refined oil ( I sometimes use cold pressed oils in salads, I never heat oil, I cook 100% without oil!), and mostly gluten-free. I do not have a gluten allergy or gluten intolerance, but I am constantly creating gluten-free recipes and options! If this sounds like the way you eat, or want to eat make sure to subscribe to my email list so you never miss the next healthy recipe!