Vegan Kale Caesar with Smoky Tempeh Crumbles

5 from 3 votes

Vegan Kale Caesar with Smoky Tempeh Crumbles

Vegan kale caesar salad with smoky tempeh crumbles and pine nut parmesan. This plant-based powerhouse is rich in protein and fiber, and packs all the briny, creamy punch as the classic.

Prep Time15

Cook Time8

Total Time23

Course: Entree

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Author: Jamie Vespa MS, RD

Equipment

Mixing bowls
Medium skillet

Ingredients

Vegan Caesar Dressing

3 Tbsp. tahini, well-stirred
1 Tbsp. fresh lemon juice
1 garlic clove, grated
1 tsp. minced capers
1 tsp. Dijon mustard
1/4 tsp. kosher salt
¼ tsp. freshly ground black pepper

Smoky Tempeh Crumbles

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.) pkg. tempeh, crumbled

Kale Salad

1 large bunch (or 2 small) green curly kale, stems and ribs removed, roughly chopped
2 tsp. extra-virgin olive oil
Pine nut Parmesan: 1 Tbsp. finely chopped pine nuts mixed with 1 Tbsp. nutritional yeast (optional)

Instructions

Prepare Vegan Caesar Dressing combining tahini, lemon juice, garlic, capers, mustard, salt, and black pepper; stir with a whisk. Whisk in water, 1 Tablespoon at a time, until you reach a creamy, pourable consistency (I typically use 3 Tbsp. water). Set aside.
Prepare Smoky Tempeh Crumbles by combing 1 Tbsp. of the olive oil with vinegar, tamari, maple syrup, and smoked paprika in a small bowl.
Heat remaining 1 Tbsp. olive oil in a large skillet over medium. Once hot, add crumbled tempeh and cook until golden and crisp, about 5 to 6 minutes. Add tamari mixture; cook 2 minutes, stirring to coat tempeh. Remove from heat and let cool slightly.
Place kale in a large mixing bowl. Drizzle with 2 teaspoons olive oil and a pinch of salt. Use your hands to massage oil and salt into kale leaves until they start to soften, about 30 seconds. Add half of the Vegan Caesar Dressing, and toss to combine.
Transfer kale to a serving platter or bowl (or leave in mixing bowl) and top with Smoky Tempeh Crumbles and remaining dressing. Sprinkle Pine Nut Parmesan overtop (if using), and enjoy.

Notes

Make-Ahead. The dressing can be prepared 3 days in advance. You can also chop and massage the kale in olive oil and salt 1 day ahead. Keep covered in the refrigerator.

Store. Refrigerate leftover salad (with crumbles) in an airtight container for up to 3 days. Enjoy chilled or closer to room temperature.

Nutrition