Fresh and delicious kale caesar salad made with crunchy kale, garlicky toasted quinoa, smoky tempeh bacon, vegan parmesan, and a creamy tahini caesar dressing. This simple kale caesar salad is perfect as a stand-alone meal or side dish.
Ingredients to Make a Kale Caesar with Smoky Tempeh:
Kale Salad:
- Kale: I like to use Lancinato kale. Don’t forget to massage the kale to remove some of the bitterness.
- Tempeh Bacon: I like to use the Lightlife Smoky Tempeh bacon for ease.
- Vegan Parmesan: parmesan is a must for any caesar salad.
Garlicky Toasted Quinoa:
- Cooked Quinoa
- Olive Oil
- Garlic Powder
- Salt
Tahini Caesar Dressing:
- Tahini: A high-quality, smooth tahini works best.
- Plain Vegan Yogurt: this will add an extra creaminess to the dressing.
- Garlic
- Capers: to add savory flavor.
- Dijon Mustard: for that tangy taste.
- Lemon Juice: to brighten the flavors.
- Nutritional Yeast: for a cheesy flavor.
- Warm Water: to help thin out the dressing.
- Salt & Pepper
How to Make a Kale Caesar Salad:
Toasted Quinoa:
- Preheat the oven to 400 ℉.
- Add the cooked quinoa to a parchment-lined baking tray.
- Top with the olive oil, garlic powder, and salt. Toss until the quinoa is coated.
- Bake for 10-15 or until the quinoa is golden brown and crispy.
Vegan Tahini Caesar Dressing:
- To a small mixing bowl, add the tahini, yogurt, grated garlic, minced capers, dijon mustard, lemon juice, and nutritional yeast.
- Add the warm water in 1 tablespoon increments while stirring until you reach your desired dressing consistency.
- Add salt and pepper to taste.
Kale Caesar Salad:
- Cook the tempeh bacon according to the package instructions.
- Remove the tempeh from the heat and chop into bite-sized pieces.
- Divide the kale, smoky tempeh, vegan parmesan, and toasted quinoa into bowls.
- Drizzle with the tahini caesar dressing and enjoy.
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Kale Caesar with Smoky Tempeh & Toasted Quinoa
- Total Time: 30 minutes
- Yield: 2 1x
Description
Fresh and delicious kale caesar salad made with crunchy kale, garlicky toasted quinoa, smoky tempeh bacon, vegan parmesan, and a creamy tahini caesar dressing. This simple kale caesar salad is perfect as a stand-alone meal or side dish.
Ingredients
Units
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Vegan Tahini Caesar Dressing
- 3 tbsp Smooth Tahini
- 1 tbsp Plain Vegan Yogurt
- 1 Clove Garlic (grated)
- 1 tsp Capers (minced)
- 1 tsp Dijon Mustard
- 2 tsp Lemon Juice
- 1 tbsp Nutrtional Yeast
- ¼ cup Warm Water
- Salt & Pepper (to taste)
Toasted Garlicky Quinoa
- 1 cup Cooked Quinoa
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- ⅛ tsp Salt
Kale Salad
- 4 cup Kale (chopped and massaged)
- 8 Slices of Cooked Smoky Tempeh (I use the Lightlife brand)
- ¼ cup Vegan Parmesan
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Instructions
Garlicky Toasted Quinoa
- Preheat the oven to 400℉.
- Add the cooked quinoa to a lined baking tray.
- Add the olive oil, garlic powder, and salt. Toss until the quinoa is fully coated.
- Bake in the oven for 10-15 minutes or until the quinoa is crispy and golden.
Vegan Tahini Caesar Dressing
- Add the tahini, yogurt, grated garlic, minced capers, dijon mustard, lemon juice, and nutritional yeast to a small mixing bowl.
- Add the warm water in 1 tablespoon increments while stirring to get your desired consistency. This will loosen the tahini mixture.
- Add salt and pepper to taste.
Kale Caesar Salad
- Cook the smoky tempeh according to the package instructions, remove them from the heat, and chop them into bite-sized pieces.
- Divide the kale, smoky tempeh, vegan parmesan, and toasted quinoa into bowls.
- Drizzle with the tahini caesar dressing & enjoy.
- Prep Time: 10
- Cook Time: 20 minutes
