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
Scale
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
- 1/4 cup Warm Water
- Salt & Pepper (to taste)
Toasted Garlicky Quinoa
- 1 cup Cooked Quinoa
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1/8 tsp Salt
Kale Salad
- 4 cup Kale (chopped and massaged)
- 8 Slices of Cooked Smoky Tempeh (I use the Lightlife brand)
- 1/4 cup Vegan Parmesan
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