Make the lemony garlic vegan yogurt sauce: Mix nondairy cashew, oat or coconut yogurt with tahini, lemon juice, cider vinegar, garlic, salt, and pepper.
Or mix with farro and parsley for a grain bowl. For gluten-free use brown rice. Refrigerate leftovers for up to 4 days.
SEE RECIPE:CookingForPeanuts.com