Brussels & Kale Vegan Caesar
This Brussels & Kale Vegan Caesar is loaded with sweet potatoes, tempeh bacon, homemade croutons, avocado and the BEST caesar dressing.
Ingredients
FOR THE TEMPEH BACON
- 8 ounces tempeh cut in strips
- 1/4 cup low sodium soy sauce
- 1 tablespoon sriracha
- 1 tablespoon agave or maple syrup
- 1 tablespoon liquid smoke
- 2 tablespoons tomato paste
- 1/4 teaspoon garlic powder
FOR THE CROUTONS
- 2 cups bread cut in cubes, I used ciabatta
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- salt & pepper to taste
FOR THE SWEET POTATOES
- 2 sweet potatoes cut in rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- salt to taste
FOR THE VEGAN CAESAR DRESSING
- 1/2 cup vegan mayo
- 2 tablespoons fresh parsley or 1 tablespoon dried
- 2 tablespoons lemon juice
- 1 clove garlic peeled
- 1 teaspoon capers
- 2 teaspoons caper brine
- 1-2 teaspoons spicy mustard
- 1/2 teaspoon pepper
- salt if needed, to taste
FOR THE SALAD
- 4 cups brussels sprouts* shredded
- 4 cups kale shredded
- 2 small avocados sliced
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Combine all of the tempeh bacon marinade ingredients in a bowl. Dip each piece of tempeh in the marinade, letting the excess drip off, and place on the baking sheet. Set aside.
- Combine all of the crouton ingredients in a bowl and toss to combine. Transfer to a separate baking sheet. Place the tempeh bacon and the croutons in the oven and bake for 20 minutes, flipping both halfway. Remove from the oven and set aside.
- Increase the oven heat to 425 degrees and add a fresh piece of parchment paper to the baking sheet you cooked the tempeh bacon on. Slice the sweet potatoes and place in a bowl with the olive oil, garlic powder, smoked paprika, pepper and salt. Toss until fully coated. Place the sweet potato on the baking sheet and bake for 40 minutes, flipping halfway.
- Meanwhile, prepare the caesar dressing by adding all of the ingredients to a food processor and pulsing until combined. Taste and add salt if needed. Set aside.
- Cut the cooled tempeh bacon into bite-sized pieces.
- To assemble, add the brussels sprouts, kale, tempeh bacon, croutons and half of the dressing to a large bowl. Toss to combine. Top with the sweet potatoes and avocado. Serve with the remaining dressing on the side.
Notes
*You can buy brussels sprouts pre-shredded. I still like to give them a rough chop to break up any of the bigger pieces.
Nutrition
Calories: 658kcal | Carbohydrates: 76g | Protein: 22g | Fat: 32g