I Cant Believe Its Vegan Caesar Salad Recipes
VEGAN CAESAR SALAD
I love this dressing. I think it's delicious on Caesar salad, of course, but it's really actually good on plain vegetables and grilled tofu too. It has this really bright sort of umami flavor going for it and when it gets a little heated, it brings out all these different flavors.
Provided by Amanda Cohen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the croutons: Heat oven to 350 degrees F. Cut the bread into thick slices. Rub with the inside of the garlic clove and then break apart into bite-sized pieces and toss with the oil. Place the bread on a tray in the oven for about 10 minutes, checking at the halfway mark.
- For the dressing: Roughly chop the garlic and add to the blender along with the drained tofu, miso, both vinegars, mustard powder, and lemon zest. Blend until smooth, then with the motor on, slowly stream in the oil to emulsify. Add salt and the nori. Blend just until the nori is broken down into smaller pieces but not completely dissolved. Set aside.
- Assemble the salad: Chop lettuce into inch size pieces and add it to a serving bowl. Pour some dressing over the lettuce and toss (amount is up to you). Place in a serving bowl, top with croutons and a pinch of salt, and serve.
I CAN'T BELIEVE IT'S VEGAN CAESAR SALAD
Dulse sea veggies make an excellent substitute for anchovies in this healthy take on the original Caesar salad. This is inspired by a recipe from Vegetarian Meals for People-on-the-Go by Vimala Rodgers. She called for crumbled nori, but I think the dulse has a much richer, more anchovy-like flavor. You can find dulse at most health food stores or Asian markets. Serves four as an appetizer or one as a meal. You can top with a grilled tofu fillet and serve with good bread or soup.
Provided by Prose
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash the lettuce. Dry well (use a salad spinner if you have one). Tear into bite-size pieces and place in a salad bowl.
- Chop dulse and garlic into small pieces in blender or food processor. Add olive oil, Worcestershire, lemon juice, mustard, salt, and nutritional yeast. Blend until smooth. Add more liquid if necessary and blend again.
- Pour dressing over salad greens. Top with croutons and black pepper and vegan parmesan or additional nutritional yeast.
Nutrition Facts : Calories 176.5, Fat 12.6, SaturatedFat 2, Cholesterol 0.7, Sodium 356.3, Carbohydrate 14.1, Fiber 4.3, Sugar 2.6, Protein 4.2
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