Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Vegan Caesar Salad




Ah, the unhealthiest salad in the world made healthy! A salad normally loaded with high fat dairy products, and ultra processed croutons, replaced with my healthy, veggie loaded, oil free vegan salad. I thought of this idea as I was falling asleep the other day, how I think of all my recipes (might be a problem I'm always thinking about food, oh well), and I wanted to recreate this salad, but add as many vegetables as I possibly could, as well as keep the same delicious crunch and taste of a caeser salad!


Let's take a dive into what makes this salad so much more superior to a regular caeser salad;


PSA: I am not a dietitian or nutritionist, just a nutrition/food nerd :)


first off, it's vegan...need I say more. On a serious note, this salad is dairy free, which means it doesn't have the harmful artery clogging effects that come with a diet high in saturated fat. I could really go on about why dairy is just terrible for you, but I'll save that for another post.


Lets move onto the positives!


This salad is very low in calorie density, which is great for someone like me who is a volume eater. Honestly its amazing how much I can eat, so I always love incorporating delicious high volume, low calorie density meals into my diet. This salad is loaded with a wide variety of vegetables, as well as healthy fats, protein, and whole grains!




Vegan Caeser Salad

Serves 4

Time: 15 minutes

Ingredients:


- 2 Heads of Romaine

- 1 Package Tofu (pressed)

- 1 cup Cherry Tomatoes

- 1 Red Onion (pickled, see note)

-1 15oz Can Chickpeas

- 2 Avocados

- 4 slices Ezekiel Bread

-Garlic powder


Vegan Parmesan:

- 10 Bazil Nuts

-1/4 Nutritional Yeast


Dressing:


-4 Tablespoons Tahini

- 2 Lemons, Juiced

- 2 Teaspoons Stone Ground Mustard

- 1/4 Cup Nutritional Yeast

- 2 Cloves Garlic, Minced

-1 Teaspoon Italian Seasoning

- Water to desired consistency


Recipe:


  1. Preheat oven to 400

  2. Begin by pressing your tofu, either with a tofu press, or a heavy flat object.

  3. Start by draining your chickpeas. Once drained and rinses, put on a baking sheet, and season with Garlic powder, and pepper. Place in oven for 10 minutes.

  4. While the chickpeas are in the oven take your pressed tofu and sprinkle some garlic powder, pepper, and italian seasoning along with some liquid aminos, and either combine with chickpeas and bake, or cook in air fryer or toaster oven for about 10 minutes.

  5. Chop the rest of your vegetables and combine into a large salad bowl. While the tofu and chickpeas are cooking.

  6. For the dressing combine all ingredients together under the dressing category, and stir, adding water slowly to get desired consistency. Add to salad and mix thoroughly.

  7. In a high speed blender add nutritional yeast and brazil nuts, and blend until you get a parmesan cheese texture, this will be a grated cheese topping.

  8. Toast Ezekiel bread until super crispy, then chop into croutons.

  9. Finally top salad with tofu, chickpeas, croutons, and brazil nut mixture and enjoy!


Note: You can pickle onions super easily on the stove by combining a half cup water and 2 tablespoons vinegar with a red onion in a pan, and cooking for about 5 minutes. (do not use oil, trust me).