Vegan Pot Roast

1: For the watermelon, mix together the coco aminos, balsamic vinegar, Worcestershire sauce, and salt; marinate the watermelon.

2: Cook the cassava flour orzo according to package instructions. Drain and set aside.

3: Dice the tomato and crumble the vegan feta, then combine with the orzo in a bowl.

4: For the pesto, blend basil, spinach, salt, pepper, blanched almonds, lemon, garlic, and olive oil with water until it reaches desired consistency.

5: Serve the marinated watermelon alongside the orzo salad topped with pesto.