Description
This Vegan Kale Caesar Salad Toast is a delicious way to get your greens at breakfast using this creamy tahini Caesar dressing. Packed with protein and easy to meal prep in advance.
Ingredients
- 1, 15oz can small lentils or 1 1/2 cups cooked French lentils, drained and rinsed well
- 1 tbsp avocado oil
- 1 bunch curly kale (about 8–10 leaves), stems removed and roughly chopped into bite sized pieces
- Juice and zest of 1 lemon, divided
- 1 tsp extra virgin olive oil
- 1/4 cup tahini
- 2 tbsp nutritional yeast
- 2 cloves garlic, divided
- 1 tsp Dijon mustard
- 1 tsp vegan Worcestershire sauce or yellow miso, optional
- 2 tsp capers, minced
- 2 tsp of the caper brine from the jar
- 1/4 cup cold water
- Salt and pepper to taste
To Assemble
- Sourdough bread
- Avocado or any spread you like
- Brazil nut or walnut, optional
Instructions
- Preheat oven to 425F. Pat the lentils dry with a clean kitchen towel then place on a parchment lined baking tray. Drizzle with oil and salt, then toss to coat evenly. Spread the lentils out on the tray in a single layer. Place the lentils in the oven for 10 minutes, toss them and roast for an additional 5 minutes until crispy.
- Add the kale to a large mixing bowl with the lemon zest and juice of half a lemon, oil and a generous pinch of salt. With clean hands, rub the dressing into the kale until it shrinks in size, becomes a brighter green color and softens in texture, then set aside.
- To a small bowl add the tahini, nutritional yeast, 1 clove of grated garlic, mustard, Worcestershire sauce, capers and brine, remaining lemon juice and a pinch of salt. Whisk this mixture together until it starts to thicken, then slowly whisk in the water until the mixture is creamy. If still too thick, whisk in water a tablespoon at a time until the dressing is to your liking.
- Pour half the dressing into the kale and stir to evenly combine. Toast the sourdough bread and cut the remaining garlic clove in half. Rub the cut side of the garlic over the surface of the toasted bread.
- Top the toast with avocado slices, some remaining lemon zest, salt and pepper, then top with kale, the roasted lentils and a drizzle of the remaining dressing. Optional, but for a boost in selenium grate a Brazil nut over top (alternatively feel free to use some vegan parm) and enjoy.
Notes
Massage your kale. This might sound odd, but rubbing the kale well with the salt, lemon and dressing will help soften the kale fibers and make it more enjoyable to eat.
Use the toast base you like most. I chose to spread my toast with avocado, but there are a number of spreads like cream cheese or hummus that would make for a great toast base. So use what you like!
Roast your lentils for a crunchy topping and extra protein. Roasting the lentils is optional, but compliments the toast by adding another layer of crunch. Topping it with lentils is also a great option for adding filling protein.
Use cold water for your dressing. When cold water is whisked into tahini, it helps fluff it up and give it more creaminess. Make your water cold by adding an ice cube to it while you wait to prep your dressing.
Brazil nut for selenium. Grate a Brazil nut over top of your toast and this will provide you with the adequate amount of the antioxidant-rich mineral selenium for the day.
