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Ultimate Vegan Caesar Salad with Crispy Eggplant Croutons

Servings: 2-4


For the Caesar Dressing:

  • 3/4 cup Tahini
  • 1/2 cup Water
  • 1/2 cup Olive Oil
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Nutritional Yeast
  • 1 teaspoon Red Wine Vinegar
  • 1 teaspoon Vegan Worcestershire Sauce
  • Juice of 2 medium Lemons
  • 1 large Garlic Clove
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

For the Eggplant Croutons:

  • 1 large Eggplant, cubed
  • 1/4 cup Cornstarch
  • 1/4 cup Garbanzo Bean Flour
  • 1 tablespoon Garlic Powder
  • 2 tablespoons Oil (Avocado or Vegetable preferred)
  • 1 teaspoon Salt
  • 1 teaspoon Parsley
  • 1/3 cup Avocado Oil for frying

Salad Base:

  • 2 large heads Romaine Lettuce, chopped or torn


  1. Preheat Oven & Prepare Eggplant: Set your oven to 375°F. Cube the eggplant and place on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with half the garlic powder, salt, and parsley. Toss to coat and bake for 10 minutes.
  2. Make the Dressing: Combine tahini, water, olive oil, Dijon mustard, nutritional yeast, red wine vinegar, vegan Worcestershire sauce, lemon juice, garlic, salt, and pepper in a blender. Blend until smooth. Adjust seasoning with more salt and pepper if needed.
  3. Fry Eggplant Croutons: While the eggplant is baking, heat avocado oil in a cast iron or frying pan over medium heat. Mix cornstarch, garbanzo bean flour, remaining garlic powder, and salt in a medium bowl. Toss the slightly cooled, baked eggplant in the flour mixture to coat. Fry in hot oil for 2-3 minutes, turning occasionally until all sides are golden and crispy. Remove and drain on paper towels.
  4. Assemble the Salad: In a large salad bowl, toss the chopped romaine lettuce with the prepared dressing. Top with crispy eggplant croutons.
  5. Serve and Enjoy: Dish up this delicious vegan Caesar salad, topped with innovative eggplant croutons for a satisfying crunch. Perfect for a healthy lunch or as a side at dinner.



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