ROASTED VEG SALAD

Preheat oven to 350 F and line a baking tray with parchment paper. Slice yams into chunks and toss in chili oil, or regular oil, and salt. Spread evenly across baking tray and bake for 20-25 minutes. Slice zucchini into rounds and toss in olive oil, salt, and pepper. Add to another baking tray or the same baking tray and bake for 12-14 minutes. Bake chick’un pieces for 10 minutes. Divide the lettuce between containers or bowls and top with baked yams, zucchini, sauerkraut, roasted almond and chick’un pieces. For the dressing – add ½ cup tofu mayo or plain yogurt, 1 heaping tbsp grainy dijon mustard, 1-2 tbsp red wine vinegar, salt and pepper to taste. Drizzle over the salads when ready to eat and enjoy!