20-Minute Vegan Kale Caesar Salad Recipe | Cook With Us | Well+Good

vegan mayonnaise

🥗Healthier: avocado

💰Cheaper: silken tofu

Avocado provides healthy fats while silken tofu can be blended for a creamy texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese (non-vegan)

Brewer's yeast is a good source of protein and B vitamins.

croutons

🥗Healthier: toasted nuts

💰Cheaper: bread cubes

Toasted nuts add crunch and healthy fats.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

Preheat the oven to 425 degrees.

Slice 3-4 slices of sprouted grain bread into cubes.

In a medium-sized bowl, add the bread cubes and drizzle with avocado oil and sprinkle with garlic powder, then mix well.

Spread the bread cubes on a baking sheet lined with parchment paper and drizzle a little extra oil on top.

Bake the croutons in the oven for about 13-15 minutes, flipping them halfway through for even crispiness.

Rinse the large head of kale thoroughly to remove any dirt, then remove the stems and slice the kale into thin pieces.

In a bowl, combine tahini, minced garlic, and juice from 1 lemon to make the dressing.

In a microwave, cook the brown rice and quinoa mixture according to package instructions.

Check on the croutons and flip them over halfway through baking.

In a pan, drizzle more avocado oil and add the cooked brown rice and quinoa to crisp it up over medium-high heat for a few minutes.

Dress the kale with the tahini dressing, massaging it to reduce bitterness and ensure even coating.

Add the crispy brown rice and quinoa to the kale, followed by the croutons, and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary