Vegan Caesar Salad with Seitan Nuggets

and Tahini Dressing

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Instructions

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1 Bake

Preheat the oven to 200°C/180°C fan. Chop the ciabatta into croutons. Place the seitan nuggets on a lined baking tray and bake for 10-15 min or until crisp. 

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2 Make dressing

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Peel the garlic. To a food processor or a blender, add half of the avocado, garlic, measured water, agave, parsley, nutritional yeast, capers, tahini, olive oil and a generous squeeze of lemon. Blend until smooth. Transfer to a large salad bowl. If the dressing is too thick add a splash of water - this is your dressing

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3 Fry

Heat a pan over a medium-high heat with the vegan butter. Once melted, add the croutons and dried oregano. Season with a generous pinch of salt and pepper. Fry for 2 min on all sides until browned all over. Drain on a piece of kitchen paper.

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4 Romaine

Wash the romaine leaves thoroughly and dry. Chop into bite-sized pieces and reserve until the seitan nuggets are cooked.

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5 Serve

Once done, remove the seitan nuggets from the oven. Chop them into bite-sized pieces. Toss the chopped lettuce, croutons and remaining avocado in the dressing. Top with the seitan nuggets.

Tips for fussy eaters

Chop the avocado and add the chunks to the salad instead of blending it into the dressing.

Pro tip

Firmly roll the lemon on the work surface before slicing it. This will help release more of its juices.

Enjoy this delicious vegan dish with crispy Seitan Nuggets and an irresistible tahini dressing!

Cooking Time: 30 min

Equipment Required: Blender

Cals 799 · Prot 47 · Carbs 71 · Fat 43

Dairy-Free

Ingredients

Number of people

Croutons and seitan

Ciabatta 1 Piece
Seitan nuggets 250 Grams
Salted vegan butter 20 Grams
Dried oregano 2 Grams

Salad and dressing

Avocado 1 Piece
Garlic cloves 1 Piece
Water 50 ML
Agave syrup 10 ML
Fresh parsley 15 Grams
Nutritional yeast 4 Grams
Capers 20 Grams
Tahini 40 Grams
Olive oil 1 Tbsp
Lemon 0.5 Piece
Black pepper 0.5 Tsp
Romaine lettuce 300 Grams

Enjoy this delicious vegan dish with crispy Seitan Nuggets and an irresistible tahini dressing!

Cooking Time: 30 min

Equipment Required: Blender

Cals 799 · Prot 47 · Carbs 71 · Fat 43

Dairy-Free

Instructions

photo

1 Bake

Preheat the oven to 200°C/180°C fan. Chop the ciabatta into croutons. Place the seitan nuggets on a lined baking tray and bake for 10-15 min or until crisp. 

photo

2 Make dressing

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Peel the garlic. To a food processor or a blender, add half of the avocado, garlic, measured water, agave, parsley, nutritional yeast, capers, tahini, olive oil and a generous squeeze of lemon. Blend until smooth. Transfer to a large salad bowl. If the dressing is too thick add a splash of water - this is your dressing

photo

3 Fry

Heat a pan over a medium-high heat with the vegan butter. Once melted, add the croutons and dried oregano. Season with a generous pinch of salt and pepper. Fry for 2 min on all sides until browned all over. Drain on a piece of kitchen paper.

photo

4 Romaine

Wash the romaine leaves thoroughly and dry. Chop into bite-sized pieces and reserve until the seitan nuggets are cooked.

photo

5 Serve

Once done, remove the seitan nuggets from the oven. Chop them into bite-sized pieces. Toss the chopped lettuce, croutons and remaining avocado in the dressing. Top with the seitan nuggets.

Tips for fussy eaters

Chop the avocado and add the chunks to the salad instead of blending it into the dressing.

Pro tip

Firmly roll the lemon on the work surface before slicing it. This will help release more of its juices.

Ingredients

Number of people

Croutons and seitan

Ciabatta 1 Piece
Seitan nuggets 250 Grams
Salted vegan butter 20 Grams
Dried oregano 2 Grams

Salad and dressing

Avocado 1 Piece
Garlic cloves 1 Piece
Water 50 ML
Agave syrup 10 ML
Fresh parsley 15 Grams
Nutritional yeast 4 Grams
Capers 20 Grams
Tahini 40 Grams
Olive oil 1 Tbsp
Lemon 0.5 Piece
Black pepper 0.5 Tsp
Romaine lettuce 300 Grams
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