Vegan Kale Caesar Salad
Ingredients
Tempeh Croutons
-
2
tablespoons
coconut oil (in liquid form)
-
8
ounces
tempeh, cut into very thin slices
Seed Cheeze
-
½
cup
hulled raw sesame seeds
-
3
tablespoons
nutritional yeast
-
½
teaspoon
garlic powder
-
¼
teaspoon
natural salt
Caesar Dressing
-
½
cup
filtered water
-
½
cup
extra-virgin olive oil
-
¼
cup
fresh lemon juice
-
¼
cup
raw pine nuts, soaked
-
¼
cup
raw sunflower seeds, soaked
-
1½
tablespoons
white miso paste
-
1
tablespoon
capers, drained
-
1½
teaspoons
gluten-free vegan Worcestershire sauce
-
1½
teaspoons
Dijon mustard
-
2
teaspoons
minced garlic
-
½
teaspoon
natural salt
-
⅛
teaspoon
freshly ground black pepper
Salad
-
10
cups
romaine hearts, cut into ribbons
-
5
cups
lacinato kale, cut into ribbons
-
2
cups
shelled raw edamame
Optional Boosters
-
2
cups
shaved brussels sprouts
-
1
cup
raw sprouted watermelon seeds
-
1
whole
avocado, pitted, peeled, and sliced
Instructions
- Heat coconut oil in a large skillet over medium heat and add tempeh slices, frying until golden brown on both sides.
- Remove tempeh from the pan and drain on paper towels, then crumble into small pieces.
- In a food processor, combine seed cheeze ingredients and process until the texture resembles Parmesan cheese.
- Blend all dressing ingredients in a blender until smooth and creamy, adjusting seasoning to taste.
- In a large salad bowl, combine romaine, kale, edamame, optional boosters, and dressing, tossing well.
- Add croutons and three-quarters of the seed cheeze, then sprinkle the remaining seed cheeze on top and add avocado slices.
Nutrition Facts (estimated)
Servings
6
Calories
798
Total fat
57g
Total carbohydrates
48g
Total protein
32g
Sodium
687mg
Cholesterol
0mg
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