In true vegan fashion, we’re makin’ salad.
This easy vegan Italian recipe will really float your boat! Vegan panzanella salad will help you use up those leftover veggies and bread you have kicking around. It’s simple and in this video I’ll show you some ways to reduce food waste.
Here’s the vegan Italian vinaigrette recipe:
1 clove minced garlic
1/2 tsp dijon mustard
3 tbsp white whine vinegar
1/4 cup olive oil
salt & pepper to taste
For the Italian Panzanella salad recipe:
Chopped tomatoes
Chopped cucumber (seeds removed, if desired)
Sliced red onion
Sliced red or yellow sweet pepper
Cubed day-old crusty bread (or fresh bread toasted in olive oil)
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