Vegan Roasted Sweet Basil Squash With Wild Rice and Mustard Greens Salad

For the squash:
1 cup tamari 
1 cup sesame oil 
4 tablespoons maple syrup 
1 lime, zested and juiced 
2 tablespoons fresh ginger, grated 
2 garlic cloves, crushed 
½ cup of basil, stems removed 
2 ½-inch thick wedges of onion squash, seeds removed 

For the wild rice salad: 
½ cup wild rice, cooked 
1 cup red cabbage, very finely sliced 
¾ cup mustard leaves 

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.