The Vegan Video Pantry

Watch and learn.

  • Our Recipe Box
  • Other Musings
  • About Us

Caesar Salad with Garlic Croutons

January 7, 2015 by The Vegan Video Pantry 1 Comment


Whether you’re vegan, vegetarian or just don’t like the idea of raw egg in your salad, you and Caesar can finally be reunited, and you bet it feels so good.

Growing up, Caesar salad was my hands down favorite side dish, until I learned about all the crazy stuff that usually goes into it and swore it off forever.

But after a few healing years of sampling amazing vegan versions at places like Peacefood in NYC and Cafe Gratitude in LA, Caesar and I have decided to get back together.

It turns out making a vegan version of this classic is not only super easy, it’s also way healthier (duh) and even yummier (yay!) than the original.

You can serve this as a side or top it with some tempeh bacon or breaded seitan for a more substantial meal.

020_Vegan_Caesar_Salad_640x640

Vegan Caesar Salad with Garlic Croutons
 
Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Author: The Vegan Video Pantry
Serves: 4 as a side
Ingredients
  • ***For Croutons***
  • 3 slices of sourdough bread, cut into 1-inch cubes
  • 3 tbsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • freshly ground pepper to taste
  • ***For Dressing***
  • 1 clove of garlic
  • ½ cup firm tofu
  • 1 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 tsp white or yellow miso paste
  • 1 tsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp rice, white or apple cider vinegar
  • 1 tbsp caper juice (liquid from the capers jar)
  • ¼ cup olive oil
  • freshly ground pepper to taste
  • ***For salad***
  • 8 oz chickpeas (½ a can)
  • 2 small english cucumbers, diced
  • ½ a small red onion, diced
  • 1 avocado, diced
  • 2 tbsp capers
Instructions
  1. Preheat oven to 350 degrees.
  2. To make the croutons, combine all crouton ingredients in a large bowl, tossing to coat.
  3. Spread them on a parchment-lined baking sheet, making sure not to crowd them.
  4. Bake for 10 minutes, then toss and bake for another 10 minutes or until they turn golden brown. (Because oven temps vary, keep an eye on them to make sure they don’t burn!) Remove and set aside.
  5. To make the dressing, combine all dressing ingredients in a food processor and blend until smooth.
  6. To assemble the salad, combine all salad ingredients, plus croutons and dressing in a large bowl and toss until well coated.
  7. Top with fresh ground pepper and enjoy!
3.5.3208

 

Filed Under: All Recipes, Lunch & Dinner, Snacks & Sides

« Scallion Potato Pancakes With Sriracha Sour Cream
Smoky Maple Roasted Pecans »

Recent Posts

See All Recipes

Comments

  1. twostride says

    January 8, 2015 at 12:52 am

    Holy hell that dressing sounds SO good!!!

    Reply

Leave a Reply Cancel reply

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

About Us

Why just READ about it, when you can WATCH and LEARN?

Your resource for easy everyday recipes, mouthwatering videos and a healthy dash of attitude.

Read More...

IMG_2872

Pantry creators Martine and Toby getting silly at the Grand Canyon.

USE CODE: MART1918
Vegan Goodies Delivered Monthly
Vegan Beauty Essentials

Insta-drool

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Newsletter

Never miss a beet. Or a carrot.
Or a vegan bacon-wrapped melon recipe.
(yup, we made those.)

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress