• 2 cups cooked whole grain of choice (rice, quinoa, barley, farro, wheat berries, etc.)
• 1 1/2 cups cooked legume of choice (lentils, chickpeas, black beans, navy beans, cannellini beans, etc.)
• 2-3 cups cooked or raw vegetable(s) of choice: green beans, broccoli, cauliflower, tomatoes, beets, leafy greens, shredded cabbage, chopped carrot, chopped celery, etc.
• 1/4-1/2 cup vegan umami source (chopped, sun-dried tomatoes, pitted olives, capers, fermented veggies, etc.)
• 2 tablespoons homemade or store-bought vegan parmesan*
• Any additional, fun vegan toppings you like: chopped vegan meats, vegan cheese, etc.

Pantry Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar, balsamic vinegar, sherry vinegar, apple cider vinegar, lemon juice, etc.
• 1/4 teaspoon fine salt
• 1/8 teaspoon Freshly ground black pepper
• 1-2 tablespoons (to taste) finely chopped shallot or red onion, or 1 small, finely minced garlic clove