Vegan Caesar Panzanella
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4-6 servings
Ingredients
For the salad:
  • 4-5 thick slices crusty bread
  • 1 Tbsp olive oil
  • garlic powder
  • onion powder
  • 5 cups chopped hearts of Romaine
  • 1 lb asparagus, trimmed
  • 10 oz cherry or grape tomatoes, halved
  • 1 avocado, chopped
  • 1 cucumber, peeled and diced large
  • 1/4 red onion, thinly sliced
For the vegan Caesar dressing:
  • juice of 1 lemon
  • 1 clove garlic, roughly chopped
  • 1/4 cup tahini
  • 3 Tbsp nutritional yeast
  • 2 tsp dijon mustard
  • 1/2 tsp ground black pepper
  • sprinkle of cayenne
  • 1/2 cup water
Instructions
  1. Brush both sides of the bread with olive oil and sprinkle with garlic powder and onion powder. Place in a pan over medium-high heat and brown on both sides. Remove from heat and set aside to cool. Cut cooled bread into large cubes.
  2. Meanwhile, make dressing by blending all ingredients together.
  3. In a large bowl, toss the bread, lettuce and 2/3 of the dressing together. Set aside to soak up the dressing for at least 15 minutes while you prepare the rest of the vegetables.
  4. Bring a pot of water to a boil and simmer asparagus until bright green but still crunchy, 2-3 minutes. Drain and rinse for 1-2 minutes with cold water to stop the cooking process. Chop into 1.5-inch pieces.
  5. Add asparagus and remaining vegetables to the bowl with the bread and lettuce. Top with remaining dressing and toss to coat. Serve and enjoy!
Notes
Vegan Caesar dressing adapted from Dishing Up The Dirt via The Roasted Root.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/03/vegan-caesar-panzanella/