Vegan Kale Caesar Salad

Ingredients

• 2 tablespoons coconut oil
• 8 ounces 227g tempeh, cut into very thin slices
• 1/2 cup 130g hulled raw sesame seeds
• 3 tablespoons nutritional yeast
• 1/2 teaspoon garlic powder (plus more to taste)
• 1/4 teaspoon natural salt (plus more to taste)
• 1/2 cup 120ml filtered water
• 1/2 cup 120ml extra-virgin olive oil
• 1/4 cup 60ml fresh lemon juice, plus more to taste
• 1/4 cup 40g raw pine nuts, soaked
• 1/4 cup 40g raw sunflower seeds, soaked
• 1 1/2 tablespoons white miso paste
• 1 tablespoon capers (drained)
• 1 1/2 teaspoons gluten-free vegan Worcestershire sauce
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons minced garlic (about 2 cloves)
• 1/2 teaspoon natural salt (plus more to taste)
• 1/8 teaspoon freshly ground black pepper
• 10 cups 500g romaine hearts cut into ribbons (about 5 hearts)
• 5 cups 150g lacinato kale cut into ribbons (1 large bunch, stalks removed)
• 2 cups 320g shelled raw edamame
• 2 cups 160g shaved brussels sprouts
• 1 cup 130g raw sprouted watermelon seeds
• 1 avocado (pitted, peeled, and sliced)

Instructions

1. 1

   To make the croutons, heat the coconut oil in a very large skillet over medium heat and add the tempeh pieces, arranging them in one layer without crowding. You may have to do this in two batches. Fry, until golden brown, about 2 minutes. Turn the pieces over and brown the other side, about 2 minutes. Remove from the pan and drain on paper towels, blotting with additional paper towels. Crumble into small pieces.

2. 2

   To make the seed cheeze, throw the seed cheeze ingredients into a food processor and process until the seeds have broken up and the texture resembles Parmesan cheese. Tweak the nutritional yeast, garlic powder, and salt to taste.

3. 3

   To make the dressing, throw all of the dressing ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Tweak the lemon juice and salt to taste.

4. 4

   In a large salad bowl, mix together the romaine lettuce, kale, edamame, the brussels sprout and watermelon seed boosters, and the dressing. Toss in the croutons and three-quarters of the seed cheeze. Sprinkle with the remaining seed cheeze and top with slices of avocado.