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

  • 1 tbsp
    capers
  • 1 cup
    cashews, roasted unsalted
  • 2 cloves
    garlic
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1 bunch
    kale
  • 2 (15 oz) cans
    kidney beans
  • 2
    lemons
  • ¼ cup
    nutritional yeast flakes
  • 1 head
    romaine lettuce
  • 2
    whole grain buns or rolls
  •  
    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.
    2 lemons
    ½ small bunch Italian (flat-leaf) parsley
    1 bunch kale
    1 head romaine lettuce
  • 3
    Grate zest from the lemons into a large salad bowl. Add oil and spices, then whisk to combine.
    ¼ cup extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
    ¼ 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 buns into bite-sized pieces and place in the bowl; toss to coat. Transfer croutons to a large baking sheet pan. Reserve bowl for later use.
    2 whole grain buns or rolls
  • 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 lemons 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.
    2 cloves garlic
    1 cup cashews, roasted unsalted
    ½ cup water
    ¼ cup nutritional yeast flakes
    1 tbsp capers
    2 tsp soy sauce
    1 tsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 9
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans 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!