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Roasted Red Pepper Vinaigrette

Roasted Red Pepper Vinaigrette

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 3 Minutes
  • Total Time: 3 Minutes
  • Yield: About 1 Cup 1x
  • Category: Dressings, Sauces


Salads make the world go round! Nothing like a refreshing, nourishing salad to brighten the day, and we’ve got a perfect, vibrant dressing that is going to knock your socks off. This healthy, homemade oil-free Roasted Red Pepper Vinaigrette is deliciously tangy, creamy, and a pow of sweet roasted red pepper flavor that is wholesome and super tasty! A perfect addition to veggie bowls and salads alike, it is sure to add sunshine to your bowl of veggie goodness, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based recipe, vegan, oil free, refined sugar free, no highly processed ingredients and gluten free.


  • ½ cup roasted red peppers, chopped *
  • ¼ cup apple cider vinegar
  • 1 teaspoon ume plum vinegar
  • 2 Tablespoons water
  • 1 ½ teaspoons tahini
  • 2 teaspoons miso*
  • 2 teaspoons organic maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon sea salt (+/- to taste) *
  • Pinch of black pepper (+/- to taste)
  • Pinch of celery seed (optional)


  1. Place all the ingredients into a food processor and process for one minute until everything has been emulsified and is smooth and creamy.
  2. Serve over your favorite salad greens or veggies.


*Roasted Sweet Peppers:  We used Mancini Roasted Sweet Peppers.  They are beautifully sweet, Whole Food Plant Based compliant, and have excellent flavor.

You can roast your own peppers if you like. Place the oven rack near the top and set the oven to high broil. Place one red bell pepper on a baking sheet and broil on high, turning occasionally until the pepper is softand the skins are dark (black). This takes about 10-15 minutes (or longer depending on the size of the peppers). Immediately place the pepper in a glass container and cover with plastic wrap or a tight-fitting lid to sweat the pepper. This helps with removing the skins and seeds. Set aside for 10 minutes to cool. take the cooled peppers and pull the stem off and discard; then tear open one side of the pepper and scoop out the seeds (discard), then lay the pepper out flat, charred skin side up, then pull and scrape off the charred skins and discard.

*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.  Miso is simply a paste made from fermented soybeans, barley or rice malt.  We use a gluten-free mellow white miso.  It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section.  A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes.  Since we discovered it, we use it a lot.  Simply because it really adds something special to our dishes that you just can’t get with other ingredients.  It has a long refrigerator shelf life because it is fermented.  So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes about 1 cup

*Storage: Refrigerate and use within 5 days.