Vegan Spring Panzanella | Quick and Easy | 20 Minute Recipe

Name: Vegan Spring Panzanella | Quick and Easy | 20 Minute Recipe
Ingredients: 125 g (0.25 oz) arugula; 100 g (3.5 oz) olives (drained weight); 150g (5.25 oz) dried tomatoes (drained weight); 1 red onion; 200 g (7 oz) green and red grapes; 150 g (5.25 oz) vegan feta cheese (drained weight, optional); 50g (1.75 oz) pine nuts; 5 g (0.15 oz) basil; 1 ciabatta bread (or baguette); 50 - 100 ml (0.25 - 0.5 cup) extra virgin olive oil mild (e.g. from Byodo); 1 garlic clove; 25 ml (2 tbsp) apple balsam (e.g. from Byodo); 75 ml (0.33 cup) extra virgin olive oil mild (e.g. from Byodo); 5 g (1 tsp) agave syrup; 1 pinch of sea salt with herbs (e.g. from Byodo); pepper

www.zuckerjagdwurst.com

Here's a simple recipe for a vegan bread salad with lots of fresh and seasonal ingredients. A spring panzanella, ready in just 20 minutes!

Keywords

vegan
recipe
idea
panzanella
italian
vegan italian
easy
quick
roasted
toasted
veggies
fresh
vegetables
plant-based
vegan buffet
vegan barbecue
comfort food

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