Vegan Caesar Salad with Seitan Nuggets

and Tahini Dressing
Enjoy this delicious vegan dish with crispy Seitan Nuggets and an irresistible tahini dressing!
Cals 556 · Prot 16 · Carbs 59 · Fat 32
Vegan
30 min
Vegan Caesar Salad with Seitan Nuggets and Tahini Dressing
Enjoy this delicious vegan dish with crispy Seitan Nuggets and an irresistible tahini dressing!
Cals 556 · Prot 16 · Carbs 59 · Fat 32
Vegan
Ingredients
Croutons and seitan
Ciabatta 10*11*
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 3*
40 Grams
Olive oil
1 Tbsp
Lemon
0.5 Piece
Black pepper
0.5 Tsp
Romaine lettuce
300 Grams

Allergens

*10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2327 / 556
Fats (g) 32.2
of which saturated (g) 4.7
Carbohydrates (g) 59
of which sugars (g) 7.9
Fibers (g) 17.3
Proteins (g) 15.9
Salt (g) 2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Bake

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.
Make dressing

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.
Fry

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.
Romaine

4 Romaine

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

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.
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