Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Vegan Caesar Salad with Kale, Kidney Beans & Herbed Croutons .

  • ½ tbsp
    capers
  • ½ cup
    cashews, roasted unsalted
  • 1 clove
    garlic
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½ bunch
    kale
  • 1 (15 oz) can
    kidney beans
  • 1
    lemon
  • ⅛ cup
    nutritional yeast flakes
  • ½ head
    romaine lettuce
  • 1
    whole grain bun or roll
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    salt
  •  
    soy sauce
  • 1
    Preheat oven to 400°F.
  • 2
    Wash and dry the fresh produce.
    1 lemon
    ½ small bunch Italian (flat-leaf) parsley
    ½ bunch kale
    ½ head romaine lettuce
  • 3
    Grate zest from the lemon into a salad bowl. Add oil and spices, then whisk to combine.
    2 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
    ⅛ tsp garlic powder
  • 4
    Shave parsley leaves off the stems; discard the stems and mince the leaves. Transfer to the bowl.
  • 5
    Cut or tear the bun into bite-sized pieces and place in the bowl; toss to coat. Transfer croutons to a baking sheet pan. Reserve bowl for later use.
    1 whole grain bun or roll
  • 6
    Place croutons in the oven and cook, tossing halfway through, until golden and crisp, 12-15 minutes. Remove from oven and set aside to cool.
  • 7
    Meanwhile, juice lemon into a blender.
  • 8
    Peel garlic; add to blender along with cashews, water, nutritional yeast, capers, soy sauce, Dijon, salt, and pepper. Blend until smooth; adding water, 1 tbsp at a time, if needed, to make a thick dressing; transfer to the salad bowl.
    1 clove garlic
    ½ cup cashews, roasted unsalted
    ¼ cup water
    ⅛ cup nutritional yeast flakes
    ½ tbsp capers
    1 tsp soy sauce
    ½ tsp Dijon mustard
    ¼ tsp salt
    ¼ tsp black pepper
  • 9
    Drain and rinse the beans in a colander; set aside to drain further.
    1 (15 oz) can kidney beans
  • 10
    Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to the bowl with the dressing. Using your hands, massage kale with the dressing until slightly softened.
  • 11
    Chop or tear romaine leaves into bite-sized pieces and transfer to the bowl.
  • 12
    Add beans to the bowl and toss to combine the salad.
  • 13
    To serve, divide salad between plates or bowls and top with croutons. Enjoy!