Antipasto Salad

Peel and thinly slice the shallot. Drain the roasted red peppers and artichoke hearts. Trim and roughly chop the romaine.

Divide the chopped romaine between serving dishes. Top with sliced shallots, roasted red peppers, artichoke hearts, pine nuts, and vegan parmesan. Drizzle with red wine vinegar, olive oil, and sprinkle with a pinch of salt and pepper.