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Home » Recipes » Sides

Tahini Vinaigrette

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This is the final of my three SUPER ESSENTIAL vegan dressings. This one is my go-to for a super quick fattoush, tabouleh or for dressing a quinoa or bulgar bowl! It’s creamy and sharp and super reliable. Leave out the water if you want it thicker and it can double as a dip! It’s also great in a wrap or on a flatbread or schwarma!

Tahini Vinaigrette

Richard Makin
This one is my go-to for a super quick fattoush, tabouleh or for dressing a quinoa or bulgar bowl! It’s creamy and sharp and super reliable.
5 from 1 vote
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Ingredients
  
  • ¼ cup/50g olive oil
  • ½ lemon juiced (30ml)
  • 2 teaspoon tahini
  • ¼ teaspoon garlic granules
  • ⅛ teaspoon salt
  • Pinch pepper
  • ¼ teaspoon maple syrup
  • 1 tablespoon water
Instructions
 
  • Place all ingredients in a jar with a tight fitting lid and shake well to combine. Voila!

Nutrition

Serving: 1grams
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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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