Shaved Squash Salad with Black-Eyed Peas
Creamy Portobello Mushroom Soup and Crispbread
Ingredients
- 6 green onions
- ⅓ cup plus 2 tsp olive oil, divided
- ¼ cup rice vinegar
- 1 Tbsp organic Dijon mustard
- 1 Tbsp agave nectar
- 1 lb yellow squash
- 1 pint grape tomatoes
- 2 (15-oz) cans black-eyed peas, drained and rinsed
- 1 (10-oz) pkg baby spinach
- ½ cup shredded vegan Parmesan cheese (optional)
Instructions
- Toss onions with 2 tsp oil. Cook in a large skillet over medium-high heat until charred. Coarsely chop; discard ends.
- Whisk together ⅓ cup oil, vinegar, mustard, agave, and onions in a large bowl.
- Shave squash into long ribbons using a vegetable peeler into bowl. Add tomatoes, peas, spinach, and cheese; toss.
Side Dish Ingredients
- 2 (32-oz) cartons vegan creamy portobello mushroom soup
- 12 slices multigrain crispbread
Side Dish Instructions
- Heat soup according to package directions. Serve crispbread alongside soup.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
