Thick, creamy dressing and fresh greens are paired with buttery, crunchy croutons and smoky vegan bacon bits for a flavor-forward vegan version of this classic salad in this recipe from the Eating for the Planet Cookbook. Add a meatier protein such as blackened tempeh or store bought vegan chicken to make it even heartier.
What you need:
For the dressing:
½ cup raw pumpkin seeds
3 tablespoons lemon juice
2½ tablespoons Dijon mustard
1 tablespoon garlic powder
1 tablespoon tahini
1 tablespoon minced roasted garlic
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water
For the cashew parmesan:
3 tablespoons raw cashews
1 tablespoon nutritional yeast
¼ teaspoon salt
⅛ teaspoon garlic powder
For the salad:
1 (5-ounce) package baby kale salad greens
½ cup vegan bacon bits
1 cup diced tomatoes
1 cup vegan croutons
What you do:
- For the dressing, into a high-powered blender, add all ingredients, and blend, scraping down sides as necessary, until smooth. Refrigerate at least 4 hours to allow flavor to develop. Dressing will keep in refrigerator for up to 5 days in a tightly covered container.
- For the cashew parmesan, in a food processor, combine all ingredients and process to fine crumbs. Store in a tightly covered container in refrigerator for up to a month.
- For the salad, in a large bowl, toss kale with bacon bits and prepared dressing. Divide salad among 4 bowls or plates and top each with tomatoes, croutons, and cashew parmesan.
Photo credit: Charlotte Dupont Photography
Love vegan food and cooking
Get the BEST, editor-tested recipes inside every issue of
September 12, 2020 at 04:06PM
https://ift.tt/3ioiffG
Vegan Farmhouse Caesar Salad - VegNews
https://ift.tt/3ekeW79
salad
No comments:
Post a Comment