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Vegan Kale Caesar Salad
5 from 6 votes

Vegan Kale Caesar Salad

This energizing green spin on a classic crowd-pleaser is rich, creamy, and every bit as delicious as its conventional counterpart. Shredding the kale is key to nipping any bitterness in the bud. Loaded with a variety of healthy carbohydrate and protein sources, rather than the usual cashews in a vegan caesar, this is a light but satisfying meal. Hail to the kale! kale! caesar

Prep Time
10 mins
Cook Time
1 min
Total Time
10 mins
Servings: 6
Calories: 798 kcal
Course: Salad
Cuisine: American

Ingredients

Tempeh Croutons
  • 2 tablespoons coconut oil (in liquid form), plus more as needed
  • 8 ounces tempeh 227g, cut into very thin slices
Seed Cheeze
  • ½ cup sesame seeds 130g, hulled, raw
  • 3 tablespoons nutritional yeast , plus more to taste
  • ½ teaspoon garlic powder , plus more to taste
  • ¼ teaspoon salt plus more to taste, natural
Caesar Dressing
  • ½ cup water filtered, 120ml
  • ½ cup extra-virgin olive oil 120ml
  • 1 ⁄4 cup (60ml) fresh lemon juice, plus more to taste
  • 1 ⁄4 cup (40g) raw pine nuts, soaked
  • 1 ⁄4 cup (40g) raw sunflower seeds, soaked
  • 1½ tablespoons White miso paste
  • 1 tablespoon capers , drained
  • 1½ teaspoons Worcestershire sauce gluten-free, vegan
  • 1½ teaspoons Dijon mustard
  • 2 teaspoons garlic about 2 cloves, minced
  • ½ teaspoon salt plus more to taste, natural
  • 1/8 teaspoon black pepper freshly ground
Salad
  • 10 cups romaine lettuce hearts 500g, cut into ribbons, about 5 hearts
  • 5 cups Lacinato kale 150g, cut into ribbons, 1 large bunch, stalks removed
  • 2 cups edamame 320g, shelled, raw
Optional Boosters
  • 2 cups sprouted watermelon seeds
  • 2 cups avocado
  • 2 cups Brussels sprouts 160g shaved brussels sprouts, 130g raw sprouted watermelon seeds, avocado pitted, peeled and sliced

Instructions

    Cup of Yum
  1. To make the croutons, heat the coconut oil in a very large skillet over medium heat and add the tempeh pieces, arranging them in one layer without crowding. You may have to do this in two batches. Fry, until golden brown, about 2 minutes. Turn the pieces over and brown the other side, about 2 minutes. Remove from the pan and drain on paper towels, blotting with additional paper towels. Crumble into small pieces.
  2. To make the seed cheeze, throw the seed cheeze ingredients into a food processor and process until the seeds have broken up and the texture resembles Parmesan cheese. Tweak the nutritional yeast, garlic powder, and salt to taste.
  3. To make the dressing, throw all of the dressing ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Tweak the lemon juice and salt to taste.
  4. In a large salad bowl, mix together the romaine lettuce, kale, edamame, the brussels sprout and watermelon seed boosters, and the dressing. Toss in the croutons and three-quarters of the seed cheeze. Sprinkle with the remaining seed cheeze and top with slices of avocado.

Notes

  • Reprinted with permission from The Perfect Blend, copyright 2016 Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Photography copyright 2016 by Anson Smart

Nutrition Information

Calories 798kcal (40%) Carbohydrates 48g (16%) Protein 32g (64%) Fat 57g (88%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 14g (70%) Sodium 687mg (29%) Potassium 648mg (14%) Fiber 14g (56%) Sugar 4g (8%) Vitamin A 11450IU (229%) Vitamin C 75.9mg (84%) Calcium 220mg (22%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 798

% Daily Value*

Calories 798kcal 40%
Carbohydrates 48g 16%
Protein 32g 64%
Fat 57g 88%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Sodium 687mg 29%
Potassium 648mg 14%
Fiber 14g 56%
Sugar 4g 8%
Vitamin A 11450IU 229%
Vitamin C 75.9mg 84%
Calcium 220mg 22%
Iron 6.1mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.