Name: Vegan Kale Caesar Salad
Prep time: 10 min
Cook time: 1 min
Total time: 10 min
Ingredients: 2 tablespoons coconut oil ((in liquid form), plus more as needed); 8 ounces (227g) tempeh, cut into very thin slices; ½ cup (130g) hulled raw sesame seeds; 3 tablespoons nutritional yeast (, plus more to taste); ½ teaspoon garlic powder (, plus more to taste); ¼ teaspoon natural salt (, plus more to taste); ½ cup (120ml) filtered water; ½ cup (120ml) extra-virgin olive oil; 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 gluten-free vegan Worcestershire sauce; 1½ teaspoons Dijon mustard; 2 teaspoons minced garlic ((about 2 cloves)); ½ teaspoon natural salt (, plus more to taste); 1/8 teaspoon freshly ground black pepper; 10 cups (500g) romaine hearts cut into ribbons (about 5 hearts); 5 cups (150g) lacinato kale cut into ribbons (1 large bunch, stalks removed); 2 cups (320g) shelled raw edamame; 2 cups (160g) shaved brussels sprouts 1 cup (130g) raw sprouted watermelon seeds 1 avocado, pitted, peeled, and sliced

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At my company’s Christmas dinner this year, a co-worker asked me candidly, “Does anyone REALLY like the taste of kale? Or do you just tolerate it because it’s healthy?” It’s true that kale can be a bit of an acquired taste, especially if you don’t dress it properly. Thats why I’m excited to share this vegan kale caesar salad recipe.

bowl of kale caesar salad with a blender full of dressing

It comes from my friend Tess’s new book, The Perfect Blend, which is out in book stores now. All gluten-free and vegan, Tess (a.k.a. “The Blender Girl”) separates her recipes into 12 chapters, all categorized by health goals. For example, you can make recipes to gain energy, optimize protein intake, boost immunity, lose weight, lower carbs, combine foods for optimal digestion, and more.

Featuring an assortment of smoothies, sides, entrees, and desserts, The Perfect Blend also serves as a nutritional guide, arming you with information about the health benefits of each recipe. More of Tess’s tempting recipes include:

Lick-Your-Plate Lasagna
Nosh-On-‘Em Nachos
Carrot Cake Crush
Pistachio Ice Cream
BBQ Mushroom & Bean Burgers
Life-Changing Chocolate Pudding

I hope you’ll enjoy this new Kale Caesar recipe below. Unlike most creamy vegan dressings, I love that this one doesn’t use cashews as the base– instead it uses a combination of sunflower seeds, pine nuts, and miso for creaminess. As always, feel free to modify, leaving out the tempeh croutons or adding in your favorite optional boosters, as desired.

Vegan Kale Caesar Salad

5 from 2 votes

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

prep10 mins cook1 min total10 mins

Servings:6

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Ingredients

Tempeh Croutons

2 tablespoons coconut oil (in liquid form), plus more as needed
8 ounces (227g) tempeh, cut into very thin slices

Seed Cheeze

½ cup (130g) hulled raw sesame seeds
3 tablespoons nutritional yeast , plus more to taste
½ teaspoon garlic powder , plus more to taste
¼ teaspoon natural salt , plus more to taste

Caesar Dressing

½ cup (120ml) filtered water
½ cup (120ml) extra-virgin olive oil
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 gluten-free vegan Worcestershire sauce
1½ teaspoons Dijon mustard
2 teaspoons minced garlic (about 2 cloves)
½ teaspoon natural salt , plus more to taste
1/8 teaspoon freshly ground black pepper

Salad

10 cups (500g) romaine hearts cut into ribbons (about 5 hearts)
5 cups (150g) lacinato kale cut into ribbons (1 large bunch, stalks removed)
2 cups (320g) shelled raw edamame

Optional Boosters

2 cups (160g) shaved brussels sprouts 1 cup (130g) raw sprouted watermelon seeds 1 avocado, pitted, peeled, and sliced

Instructions

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.
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.
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.
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

Nutrition

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: kale caesar salad

Per Serving: Calories: 798, Fat: 57g, Carbohydrates: 48g, Fiber: 14g, Protein: 32g

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