Vegan Caesar Salad with Croutons by crystalhughes | Quick & Easy Recipe | The Feedfeed
Vegan Caesar Salad with Croutons
(5)
"A delicious Vegan Caesar Salad that all your non-vegan friends will love. Topped with sprouted grain croutons. This is going to be a new classic caesar salad to add to your families Italian food night."
-- @crystalhughes


Recipe Intro From crystalhughes

Vegan Worcestershire sauce and nutritional yeast are potent sources of umami and replace anchovies in this vegan caesar salad. Toss in some chickpeas for extra heartiness!

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 15mins
Cook time 10mins
Serves or Makes: 4

Recipe

For the Croutons

  • 4 slices sprouted grain bread, crusts cut off, cut into 3/4-inch cubes
  • 1 1/ 2 teaspoons Italian seasoning
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

For the Dressing

  • 1/ 4 cup plus 2 tablespoons vegan mayonnaise
  • 1 lemon, juiced (2 tablespoons)
  • 1 teaspoon grainy Dijon mustard
  • 1 clove garlic, minced
  • 1/ 8 teaspoon vegan Worcestershire sauce
  • 1 teaspoon nutritional yeast
  • Salt, to taste
  • Black pepper, to taste

For the Salad

  • 1 head romaine lettuce, about 3 cups chopped
  • 2 cups chopped kale
  • 1 lemon, cut into wedges, for serving

To Make the Croutons

Method

  • Step 1

    Preheat oven to 320ºF.

  • Step 2

    Place all pieces of bread into a bowl and drizzle with olive oil, Italian seasoning, a pinch of salt and pepper. Mix well. Spread onto a sheet pan lined with parchment paper.

  • Step 3

    Bake for 10- 12 minutes until golden brown and dried out. Stir them halfway through. Remove from oven and transfer to a plate to cool.

To Make the Dressing

Method

  • Step 1

    Whisk together all ingredients until smooth and well combined.

To Assemble

Method

  • Step 1

    Chop romaine and kale into bite-sized pieces and place into a bowl. Pour on dressing and add croutons. Toss to coat. Serve with lemon wedges.

More from @crystalhughes