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Roasted Vegetable & Kale Salad with Vegan Avocado Caesar Dressing
CRUMBS AND CARAMEL18Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 medium potatoes (chopped into 1-inch pieces, with or without skins, or 15 oz baby potatoes cut in half)
- 1 medium head cauliflower (cut into bite size pieces)
- 1 broccoli (large, crown, cut into bite size pieces)
- 3 Tbsp. olive oil (divided)
- 1 1/2 tsp. salt (divided)
- 1 large avocado (or 2 small, about 1 cup mashed)
- 3 Tbsp. lemon juice
- 2 tsp. vegan Worcestershire sauce
- 6 cloves garlic (peeled)
- 4 Tbsp. vegan mayo
- 4 Tbsp. water
- salt
- black pepper
- 1 cup red cabbage (shredded)
- 8 cups kale (baby kale or deveined, chopped kale)
- 1 pkg. bacon (tempeh)
- 4 Tbsp. toasted pumpkin seeds (or toasted sunflower seeds)
- avocado slices (if desired, optional)
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