This post was created in collaboration with One Degree Organics, a brand I’ve proudly worked with for over a year. I stand behind their products and have used many in my kitchen for years, including their sprouted flour, tortillas, granola, and now their bread. One Degree Organics is a family-run company full of kind, creative, and welcoming people, and I’m excited to continue working with them.
This Vegan Autumn Panzanella is the coziest bread salad you’ll ever have! With roasted brussels sprouts, homemade croutons, and maple tahini vinaigrette.
I’m excited to share this recipe because it highlights One Degree Organics’ new Lentil Grain bread — it’s excellent. At about 80 calories a slice, it delivers fiber, protein, and a range of vitamins and minerals. More importantly, it tastes great: a little sweet, nutty, and hearty. I’ve been enjoying it toasted, fresh from the oven with a bit of vegan margarine.
This bread becomes next-level when tossed with olive oil, salt, and pepper and pan-fried until golden and crisp. That simple technique adds major flavor, and who doesn’t love homemade croutons? I especially like a warm, carb-forward element in cool-weather salads because it brings a cozy, comforting quality. The salad also includes crispy roasted Brussels sprouts and is finished with a maple tahini dressing. I think you’ll love it.
Lately I’ve been re-evaluating products in my home, from pantry staples to personal care items. While most of what I owned was cruelty-free, I noticed a few makeup items contained beeswax, so I decided to switch to fully plant-based alternatives. I’ve found some nontoxic, effective products I might round up for a future post — let me know if you’d be interested.
What I appreciate about One Degree Organics is that their products are 100% plant-based and vegan, and they use sustainable farming practices. Supporting companies that prioritize animals and the environment feels important — every purchase is a vote for a kinder world.
P.S. This bread is also delicious in avocado toast or a vegan breakfast salad.
Vegan Autumn Panzanella
20 minutes
30 minutes
50 minutes
Ingredients
Brussels Sprouts
- 1 lb Brussels sprouts (washed and trimmed)
- Drizzle of extra virgin olive oil
- 1 Tbs tamari
- 1/4 Tsp salt
- 1/2 Tsp paprika
- Black pepper to taste
Homemade Croutons
- 3 slices whole grain bread (any variety)
- Drizzle of extra virgin olive oil
- Salt and pepper to taste
Maple Tahini Dressing
- 1/3 cup tahini
- 1/4 cup water
- 2 Tbs tamari
- 1 Tbs maple syrup
- 2 Tbs apple cider vinegar
- Salt and pepper to taste
The Rest of the Salad
- Baby kale or mesclun greens
- Pumpkin seeds
- Sprouts or microgreens
Instructions
Brussels Sprouts
- Preheat your oven to 425°F.
- Wash, trim, and halve the Brussels sprouts. Toss them with olive oil, tamari, salt, paprika, and pepper until evenly coated.
- Spread sprouts on a parchment-lined baking sheet and roast 25–30 minutes, stirring once halfway through, until tender and caramelized.
Homemade Croutons
- While the sprouts roast, cut 3 slices of bread into 1/2–1 inch cubes.
- Toss the cubes with a drizzle of olive oil and salt and pepper to taste.
- Heat a frying pan over medium heat, add the bread cubes, and toast, stirring frequently, until golden and crisp.
Maple Tahini Dressing
- Whisk tahini, water, tamari, maple syrup, and apple cider vinegar in a bowl until smooth. Season with salt and pepper to taste, adding a bit more water if needed to reach desired consistency.
Putting it All Together
- Arrange baby kale or mixed greens in bowls. Top with roasted Brussels sprouts and homemade croutons, then drizzle with the maple tahini dressing. Finish with pumpkin seeds and/or microgreens if desired.
- Enjoy.
https://wellandfull.com/2018/10/vegan-autumn-panzanella/
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P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your versions — I love seeing your takes on these recipes.