Vegan & Gluten Free Caesar Salad with Eggplant Croutons (Best Caesar Dressing!)

Vegan Caesar Salad with Eggplant Croutons (Best Caesar Dressing!)




Serves 2 to 4


  • 2 Large Heads of Romaine Lettuce
  • Ceasar 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 Worchestire Sauce
  • Juice from 1.5 Lemons (Medium Lemons) or 1 Large Lemon
  • 1 Large Garlic Clove
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper


  1. In a bullet or blender take all the ingredients for the dressing and blend together. Add more salt and pepper to taste.


Eggplant Croutons: 

  • 1 Large Eggplant
  • 1/4 Cup Cornstarch
  • 1/4 Cup Garbanzo Bean Flour
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoons Oil (preferably avocado or vegetable oil)
  • 1 Teaspoon Salt
  • 1 Teaspoon Parsley
  • 1/3 cup Vegetable or Canola Oil


Preheat oven to 375F 

  1. Cut the eggplant into 1 inch sized cubes. (See images above for references)
  2. On a cookie sheet lined with parchment paper add eggplant and drizzle  oil over the eggplant. Add 1/2 tablespoon garlic powder, 1/2 teaspoon salt and 1 teaspoon parsley; mix well.
  3. Bake for 10 minutes.
  4. In a cast iron or pan add vegetable or canola oil, heat on medium high heat for 3 minutes.
  5. In a medium bowl add cornstarch, garbanzo bean flour, the rest of garlic powder and salt; mix well.
  6. Add baked eggplant (once cooled for 5 minutes) to the bowl of flour mixture. Add one handful at a time.
  7. Fry the eggplant for 2 to 3 minutes flipping every minute. The eggplant fries very fast.
  8. Place on a plate with a paper towel after and repeat.
  9. Break the romaine how ever you like it (chopped or in strips).
  10. Add dressing to taste and eggplants.





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