Vegan Kale Caesar Salad
All Hail Kale Caesar
We all love a classic caesar salad. Personally, blackened salmon caesar is probably one of my favorite dishes around! But, I’m going to go out on a limb here and say that this vegan caesar salad may just take the cake.
Seriously, it’s so good.
The dressing is super creamy with the perfect amount of tanginess. The kale and chickpeas give it a heartiness that’s truly satisfying and really fills you up. Plus, the vegan parmesan adds yet another pop of flavor and is so easy to make you’ll want to use it on all sorts of dishes - think vegan lasagna, pasta, pizza, roasted veggies, popcorn, and more.
The dressing itself is absolutely loaded with omega-3s thanks to the avocado and hemp seeds. The addition of pumpkin seeds to the salad give an extra boost of healthy fat and vegan protein as well.
Vegan Protein Powerhouse
Oh, and did I mention the addition of tempeh to top it? This vegan protein powerhouse is so versatile and is absolutely delicious when cooked in (my favorite condiment) coconut aminos.
Tempeh, like tofu, is made from soybeans, but far less processed. Tofu is made from soybeans that are processed into soy milk, which is then coagulated and formed into the solid block shape you typically see it come in when packaged.
Tempeh, on the other hand, is made by fermenting soybeans, which helps remove the naturally occuring phytic acid that can be attributed to malabsorption of some nutrients. The fermentation process also makes tempeh easier to digest, and therefore better for gut health as well.
Going Plant-based
This caesar recipe is also great to keep on hand for all of us trying to gear towards a more plant-based diet, which I see happening more and more often these days. Whether it’s for the environment, the animals, or health and longevity, many of us are looking for ways to eat less meat and more plants.
The classic caesar dressing is typically made with anchovies and eggs, and the salad itself is often paired with chicken. This recipe is the perfect vegan substitute that still offers an amazing flavor and a punch of protein to go with it.
I hope you love this recipe! Be sure to leave a comment below if you give it a try, and tag me in your photos on Instagram @wellismore
Vegan Kale Caesar Salad
Ingredients
*Note: I recommend buying organic ingredients whenever possible
Vegan Parmesan
1/3 cup raw cashews
3 tbsp nutritional yeast
1/4 tsp sea salt
Sakara Life Caesar Dressing
1/2 avocado (or 1 small avocado)
1/4 cup plus 1 tbsp lemon juice
2 tbsp nutritional yeast
1.5 tbsp hemp seeds
1 clove garlic (I used 1 tsp granulated garlic)
2 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 tsp sea salt
3.5 tbsp extra-virgin olive oil
Optional: add water by the tbsp if you prefer thinner dressing
Kale Salad
1 cup garbanzo beans, rinsed and drained
2 tsp extra-virgin olive oil
1 tsp lemon juice
1 tbsp olive, avocado, or coconut oil
2 tbsp coconut aminos
1 8oz block tempeh, cut into 4ths lengthwise and about 1/2 cms widthwise
3 cups curly kale, destemmed, massaged, and thinly sliced
1/4 cup raw pumpkin seeds
Instructions
Place all ingredients for vegan parmesan in a blender and pulse or blend until cashews are finely ground and parmesan-like consistency forms. Set aside in a mason jar or tupperware (you may have some leftover). Do not clean blender.
Place all ingredients for dressing in blender and blend until smooth. Set aside.
Place garbanzo beans, olive oil, and lemon juice in a small bowl. Mix and set aside.
Heat cooking oil on medium to medium-high heat in a large pan. Add coconut aminos and tempeh so that it’s laying flat on one side. Cook until browned on one side, then flip to second side, occasionally checking and shimmying tempeh around in pan as you go. Remove from heat when both sides are browned.
In the meantime, place kale, garbanzo beans, pumpkin seeds, dressing, and desired amount of vegan parmesan in a large salad bowl. Toss to combine. Note: you may want to add dressing a little at a time until it reaches your preferred level of flavor.
Divide salad into individual dishes and top with extra vegan parmesan (if desired) and tempeh.
Serve immediately and enjoy!