Vegan Caesar Salad with Kale, Kidney Beans & Herbed Croutons
- Time
- 30 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 1 tbspcapers
- 1 cupcashews, roasted unsalted
- 2 clovesgarlic
- 2gluten-free buns or rolls
- ½ small bunchItalian (flat-leaf) parsley
- 1 bunchkale
- 2 (15 oz) canskidney beans
- 2lemons
- ¼ cupnutritional yeast flakes
- 1 headromaine lettuce
- black pepper
- Dijon mustard
- extra virgin olive oil
- garlic powder
- salt
- tamari soy sauce
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater
- hand or regular blender
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- salad spinner (optional)
- spatula
- tongs
- whisk or fork
Per serving
- Calories
- 658
- Protein
- 26g
- Carbs
- 70g
- Fat
- 35g
- Fiber
- 18g
- Sodium
- 458mg
Method
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