Vegan / Gluten - free Substitutions: This recipe relies heavily on the parmesan cheese for flavor however you can try substituting store -
bought vegan parmesan, if necessary.
Not exact matches
Unfortunately, most store -
bought pesto contains
parmesan cheese and therefore isn't
vegan (though I did recently find a sundried tomato pesto from Eataly that was
vegan).
You can either make your own (see my recipe for nut - based
vegan parmesan) or
buy vegan parm at your local health food store.
1 corn or rice tortilla 1 tbsp of pizza sauce (I use store
bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store
bought would work) 1/4 of an avocado, sliced a sprinkle of
vegan parmesan (I used parma) a dash of fresh cilantro
* The
vegan parmesan I use is GoVeggie — I
buy mine at Whole Foods (and my Ralph's just started selling it too!
1/2 block (3.5 ounces) of extra firm sprouted tofu (I
buy Wildwood) 1 to 2 teaspoons Oil Ladi extra virgin olive oil pink salt & black pepper heart of romain leaves half of an avocado, sliced sunflower
parmesan (original recipe here, but sub sprouted sunflower seeds for the brazil nuts)
vegan caesar dressing (original recipe here) 3 spring roll wrappers (I
buy Happy Pho)
I used
vegan store -
bought parmesan cheese instead.