Vegan Caesar salad with tempeh croutons
Diabetes-Friendly, Vegan, Gluten-Free, Mediterranean, Dairy-Free
Crispy tempeh croutons top this fast and easy main-course Caesar salad made with massaged kale and radicchio.
In your bag
- ½ pound tempeh
- 1 head organic lettuce
- 1 head organic radicchio
- 3 ounces organic grape or Sungold tomatoes
- 1 organic lemon
- 3 ounces organic shredded kale or other leafy greens
- Sun Basket vegan Caesar dressing (almond milk - cashew butter - fresh lemon juice - Dijon mustard - capers - vegan Worcestershire - kosher salt - nutritional yeast - fresh garlic - black pepper - onion powder)
- Sun Basket vegan “Parmesan” (nutritional yeast - almond meal)
To add depth of flavor to the vegan “Parmesan” topping, put it in a dry small frying pan (preferably nonstick) over medium-high heat, season lightly with salt, and toast, stirring constantly, until fragrant and slightly golden, about 1 minute. Let cool before using. For spicy croutons, toss the crisped tempeh with a little cayenne or your favorite seasoning.
A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked.
Calories: 460, Protein: 32g (64% DV), Fiber: 6g (24% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 470mg (20% DV), Carbohydrates: 33g (11% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond, cashew), Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.