I have not made this yummy dish since February and it belongs in a more frequent rotation. I baked the farro in the oven which enhances its nutty flavor.

Oven baked farro

1.5 cups farro
1 teaspoon kosher salt
2 1/3 cups hot water
Olive oil spray

Heat oven to 375F. Spray a 9×9 inch baking dish. Add farro. Add water. Add salt. Cover tightly with aluminum foil. Bake for 60 minutes at 375F. Let sit for 5 to 10 minutes before fluffing.

Once you have the farro made all that is left is to defrost some shelled edamame, roast the vegetables, and make the dressing. Cut the sprouts in half and cube the eggplant. Put the vegetables in a plastic bag or large bowl, add two tablespoons of olive oil and a generous pinch of salt and mix. Lay the vegetables out on a lined, sprayed sheet pan and bake in a 425F oven for 25 minutes, rotating the sheet pan halfway through.

The original recipe calls for a lemony tahini dressing and that is probably the way you might want to go for a vegan preparation. The sauce I made starts with non-fat Greek yogurt and also has peanut butter powder, lemon juice, sesame oil, soy sauce and salt. I just keep adding ingredients until it tastes right.