ROAST POTATO, BRUSSELS & CHICKPEA SALAD IN RANCH DRESSING by @cookingforpeanuts
@VeganChefRon on youtube
¾ teaspoon apple cider vinegar with 1/4 cup non-dairy milk
¾ cup vegan mayonnaise
1 large minced clove garlic
¼ teaspoon lemon juice
½ teaspoon onion powder
½ teaspoon dried dill
1/8 teaspoon paprika
1/8 teaspoon ground mustard seed (optional)
pinch of cayenne
1 medium russet
1/2 tsp salt
8 large Brussels sprouts
5oz can chickpeas
1 In a small bowl, make vegan buttermilk by mixing. Set aside.
2 In a medium bowl, whisk vegan mayonnaise, garlic, lemon juice, onion powder, dried dill, paprika, ground mustard seed (optional), pinch of cayenne.
3 Mix in the vegan buttermilk and 2 tablespoons chopped fresh parsley.
1 Peel 1 medium russet. Cut into 1-inch pieces. Place in saucepan with enough cold water to cover plus 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.
2 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.
3 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.
1 Cut Brussels sprouts into halves. Toss the Brussels with either olive oil, or for oil-free with a generous amount of lemon juice to coat.
2 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.)
3 Drain chickpeas and dry well between paper towels. Toss with garlic powder, paprika, salt, and olive oil (optional). Bake at 400F until crispy.
4 Mix all ingredients. Add desired amount of dressing and serve.