My favorite salad has always been Caesar salad. There was a time that it was the only thing I ever ate when I would go out to lunch. If I ever ordered something else, I ended up regretting not getting the Caesar salad.
Caesar dressing is just so good. It’s thick, creamy, salty and delicious. It was probably the only way anchovies ever got into me. My favorite way to have Caesar salad was with grilled chicken on top and the dressing on the side. As soon as I became vegan, I had to make a vegan version of a grilled chicken Caesar salad. No anchovies. No raw eggs. No chicken. I came up with this Grilled “Chicken” Caesar Salad with Croutons. Later, I made a Thai Caesar Salad which put an exotic spin on an old favorite.
This time my Caesar salad is being made even more delicious with Butler Foods Soy Curls, one of my favorite products in the world. It is my goal to make 100 recipes with soy curls and I’m about a third of the way there already.
First I cooked up the soy curls to be crisp and delicious. Then I have to try hard not to eat them while I make the rest of the meal. That’s why I always make extra soy curls. I know I have no willpower around them. Hey, at least I’m honest about it.
I made my Caesar dressing which uses seaweed flakes and vegan Worcestershire sauce in place of the anchovies. It’s thick, creamy and so good!
The salad is traditionally made with Romaine and then I add tomatoes, red onions, black olives and whatever I feel like throwing into it. When I have crispy soy curls, there’s no need for croutons.
I did, however, make something better than croutons. I used Mrs. Glee’s Foods Gluten-Free Pizza and Breadsticks Mix and Follow Your Heart’s Garden Herb Vegan Cheese to make cheesy bread sticks. Mrs. Glee’s makes amazing gluten-free flours and pastas with navy bean flour. Follow Your Heart Vegan Cheese is so good and just proves that it’s a whole new era of vegan cheese.
So easy – just follow the package directions to make the dough, then spread it out on a baking sheet. Score the dough into bread stick shapes and bake for 12 minutes or so.
Top with vegan cheese and bake another 5 minutes or so until the cheese melts. Then break apart and eat. Yum!
On top of everything goes my other favorite product in the world, Go Veggie Foods Dairy-Free Grated Parmesan Topping (I’m still waiting on that genie to give me my wish of a lifetime supply).
Caesar salad was always my favorite but now with amazing soy curls on top, it’s my very, very, very favorite salad in the world.
I hope you love my Vegan Soy Curl Caesar Salad as much as I do. Enjoy!
Vegan Soy Curl Caesar Salad
GF
For the Soy Curls:
1 package Butler Soy Curls
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. paprika
2 tsp. dried oregano
1 tsp. kosher salt
½ tsp. black pepper
Vegetable oil for frying
For the Caesar Dressing:
3 Tbs. vegan mayo
1 Tbs. lemon juice
2 cloves garlic
2 tsp. vegan, gluten-free Worcestershire sauce
1 tsp. onion powder
2 tsp. Dijon mustard
2 tsp. dulce or kelp flakes
¼ cup extra virgin olive oil
Kosher salt to taste
For the Caesar Salad
1 large or 2 small heads of romaine lettuce, cut into shreds
1 small red onion, sliced
1 -2 tomatoes, chopped
1 cup black olives
Black pepper
Go Veggie Parmesan Grated Topping
To Make the Soy Curls: Empty the soy curls into a bowl and cover with hot water. Let sit for 10 minutes until softened. Drain and squeeze out any excess water. Pat dry and toss with the garlic powder, cumin, paprika, oregano, salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the soy curls until browned and crisp on both sides, about 7 minutes total. Transfer to a plate and set aside.
To make the Caesar Dressing: In a food processor or blender, combine the mayo, lemon juice, garlic, Worcestershire sauce, onion powder, mustard and dulce flakes. Blend well. Add the oil and salt and blend until you have the desired taste and consistency.
To make the Caesar Salad: Combine the lettuce, onion, tomatoes and olives in a large bowl. Add the soy curls on top of the salad. Season with black pepper and grated parmesan. Serve with Caesar dressing on the side.
The “V” Word: Say it. Eat it. Live it.
- For the Soy Curls
- 1 package Butler Soy Curls
- 2 tsp. garlic powder
- 2 tsp. ground cumin
- 2 tsp. paprika
- 2 tsp. dried oregano
- 1 tsp. kosher salt
- ½ tsp. black pepper
- Vegetable oil for frying
- For the Caesar Dressing
- 3 Tbs. vegan mayo
- 1 Tbs. lemon juice
- 2 cloves garlic
- 2 tsp. vegan, gluten-free Worcestershire sauce
- 1 tsp. onion powder
- 2 tsp. Dijon mustard
- 2 tsp. dulce or kelp flakes
- ¼ cup extra virgin olive oil
- Kosher salt to taste
- For the Caesar Salad
- 1 large or 2 small heads of romaine lettuce, cut into shreds
- 1 small red onion, sliced
- 1 -2 tomatoes, chopped
- 1 cup black olives
- Black pepper
- Vegan grated parmesan
- Empty the soy curls into a bowl and cover with hot water. Let sit for 10 minutes until softened. Drain and squeeze out any excess water.
- Pat dry and toss with the garlic powder, cumin, paprika, oregano, salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Cook the soy curls until browned and crisp on both sides, about 7 minutes total. Transfer to a plate and set aside.
- To make the Caesar Dressing:
- In a food processor or blender, combine the mayo, lemon juice, garlic, Worcestershire sauce, onion powder, mustard and dulce flakes. Blend well. Add the oil and salt and blend until you have the desired taste and consistency.
- To make the Caesar Salad:
- Combine the lettuce, onion, tomatoes and olives in a large bowl. Add the soy curls on top of the salad. Season with black pepper and grated parmesan. Serve with Caesar dressing on the side.
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