Vegan Caesar salad with stuffed tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Vegan Caesar salad with stuffed tomatoes

Signature Sauce

Vegan Caesar salad with stuffed tomatoes

Dairy-Free, Mediterranean, Vegan, <600 Calories

2 Servings, 500 Calories/Serving

35–50 Minutes

Almond milk, cashew butter, and lemon juice create a tangy, creamy base for this vegan take on Caesar salad. Charring the romaine adds a tantalizingly smoky flavor.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup bulgur wheat
  • 1 vegan whole wheat bun
  • 2 organic tomatoes (about 1 pound total)
  • ½ ounce pine nuts
  • 3 ounces organic baby spinach or other leafy greens such as kale
  • 2 organic romaine hearts
  • 1 organic lemon
  • Sunbasket vegan Caesar dressing (almond milk - cashew butter - fresh lemon juice - Dijon mustard - capers - vegan Worcestershire sauce - kosher salt - nutritional yeast - fresh garlic - black pepper - onion powder)
Ingredient IQ
Unlike refined wheat products where the bran and germ have been stripped away during processing, bulgur is a whole-grain form of wheat that has been steamed, dried, and crushed, retaining all of its nutrients and fiber for maximum dietary benefit, long-lasting energy, and satiety.

Nutrition per serving

Calories 500, Total Fat 22g (28% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 68g (25% DV), Fiber 16g (57% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 17g
Contains: Tree Nuts, Wheat, 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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the bulgur

Heat the oven to 425°F.
Bring a small sauce pot of lightly salted water and the bulgur to a boil. Reduce to a simmer, cover, and cook until tender, 12 to 15 minutes. Drain and transfer to a medium bowl.
While the bulgur cooks, prepare the croutons and tomatoes.

2

Toast the croutons

  • Cut the bun into 1-inch pieces.
On a sheet pan, drizzle the bun pieces with 1 to 2 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread the pieces in an even layer and toast in the oven until crisp and browned, 3 to 5 minutes. Transfer to a plate. Wipe out the pan.
While the croutons toast, prepare the stuffing for the tomatoes.

3

Prep the tomato stuffing

  • Cut the tomatoes in half crosswise. Using a spoon, scoop out and discard the ribs, seeds, and pulp.
In a dry large frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to the bowl with the bulgur.
In the same pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the spinach, season with salt and pepper, and cook until wilted, 2 to 3 minutes. Transfer to the bowl with the bulgur, season with salt and pepper, and stir to combine. Wipe out the pan.

4

Stuff and roast the tomatoes

On the same sheet pan used for the croutons, brush the tomatoes all over with oil. Place the tomatoes, cut sides up, and season generously with salt and pepper. Using a spoon, stuff the tomatoes with the bulgur-spinach mixture; set aside any remaining stuffing for serving. Roast until the tomatoes are slightly softened and the stuffing is warmed through, 8 to 10 minutes.
While the tomatoes roast, prepare the romaine.

5

Prep and cook the romaine; finish the dressing

  • Keeping the root end intact, cut the romaine in half lengthwise.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
In the same pan used for the spinach, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly charred, 2 to 4 minutes. Remove from the heat and season with salt and pepper. Add more oil between batches if needed.
In small bowl, stir together the vegan Caesar dressing and lemon juice.

Serve

Transfer the stuffed tomatoes and romaine to individual plates. Drizzle the romaine with as much Caesar dressing as you like and top with the croutons. Serve the lemon wedges and any remaining bulgur-spinach mixture and dressing on the side.
Kids Can!
  • Toss the bun pieces with oil.
  • Scoop out the tomatoes.
  • Juice the lemon.
  • Stir the dressing and lemon juice.
  • Drizzle the romaine with dressing.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.