Vegan Kale Caesar Salad

Ingredients

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For the salad

• 1 large bunch green curly kale, stems and ribs removed and chopped

• 2 Tsp extra-virgin olive oil

• 1 Tbsp. pine nuts

For the dressing

• 3 Tbsp tahini

• 1 Tbsp fresh lemon juice

• 1 garlic clove, grated

• 1 Tsp minced capers

• 1 Tsp Dijon mustard

• 1/4 Tsp kosher salt

• 1/4 Tsp freshly ground black pepper

For the tempeh

• 2 Tbsp extra-virgin olive oil, divided

• 2 Tsp apple cider vinegar

• 2 Tsp lower-sodium tamari

• 1 Tsp maple syrup

• 3/4 Tsp smoked paprika

• 1 (8-oz. package) tempeh, crumbled

Instructions

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1. Make the Dressing

   In a mason jar, combine 3 tbsp tahini, 1 tbsp lemon juice, 1 grated garlic clove, 1 tsp capers, 1 tsp Dijon, ¼ tsp salt, and ¼ tsp pepper.

   Add about 3 tbsp water, 1 tablespoon at a time, and shake until smooth and pourable.

2. Cook the Tempeh

   In a small bowl, mix 1 tbsp olive oil, 2 tsp apple cider vinegar, 2 tsp tamari, 1 tsp maple syrup, and ¾ tsp smoked paprika.

   Heat the remaining 1 tbsp olive oil in a skillet over medium heat.

   Crumble the 8oz of tempeh and cook 5–6 minutes until golden and crisp.

   Pour in the sauce and cook 2 more minutes, stirring to coat. Remove from heat and let cool slightly.

3. Prepare the Kale

   In a large bowl, add 1 bunch chopped kale, 2 tsp olive oil, and a pinch of salt and pepper.

   Massage the kale with your hands for about 1 minute until it softens.

4. Assemble the Salad

   Add the tahini dressing to the kale and toss to coat.

   Top with tempeh and 1 tbsp pine nuts.

Adopted by DishingOutHealth

Helpful Tips

Kale always tastes better in a salad if you chop more finely and take the time to really massage the kale with your hands with olive oil, don’t skip this step!