USA |dish
by LIBL
heme of the
Brave
AMILY SIZE 35 PAILY SIZE 35
270 SPRING WANER.
You don't need to eat meat to
experience Fourth of July fireworks.
Enjoy an explosion of flavor with every
bite of our vegan offerings. "Explosion
of flavor" and "vegan" in the same
sentence? You read that right. Our meat-
free options are anything but boring.
* *** *
WELCOME
in stores
Jun.
16
spring water, family size
AMEDIOM
HMEN
HOME
SWEET HOME
No. 246053
3.09
doormat
(dimensions: 17" x 28" x 1/2")
No. 299484
699
CALIFORNIA
VEGGIE
BURGER PATTIES
-Oriyinal
frozen veggie
burgers
aluminium
No. 216273
kitchenware
299
(7" wok; 5.5" saucepan;
8" fry pan)
vegan
No. 351618
4.99
in stores
Jun.
30
kitchen tool
(can opener; razor blade scraper;
multi opener; 2 pack swivel
peelers)
No. 351614
in stores
Jun.
30
view
recipe
here
vegan potato salad
prep: 15 mins. cook: 15 mins. total time: 30 mins. serves: 6
vegan
ingredients
3 lb. golden baby
potatoes
2 cup soymilk
cup vegetable oil
tbsp. apple cider
vinegar
3. Once potatoes are cool, cut
potatoes into quarters and place in a
large bowl.
4. In a small bowl, mix 1 cup vegan
4
dill pickles, diced
directions
small
1. Place potatoes in a large pot filled
with water and 2 tablespoons sea salt.
Bring to a boil then reduce to medium-
high heat. Boil for 15 minutes. Once
fork-tender, strain and spread potatoes on 5. Add pickle brine, celery and
sheet pan to cool.
2. Prepare vegan mayonnaise. Combine
the soymilk, vegetable oil, vinegar and sea stir to combine.
salt in a blender or food processor. Blend 6. Cover and refrigerate for at least
until it reaches a thick consistency.
2
tbsp. dill pickle
brine
mayonnaise and both mustards.
ribs celery, diced
small
1
green onions,
thinly sliced
onion into bowl of potatoes. Pour
mustard mixture over potatoes and
tsp. sea salt
2
1
tbsp. Dijon mustard
2 tbsp. whole grain
mustard
1 hour before serving.