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

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

Serves 2 to 4

Ingredients: 

• 2 large heads of romaine lettuce

 

Casear 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 from 2 lemons (medium lemons) or 1 large lemon
• 1 large garlic glove
• 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 avocado oil

 

Preheat oven to 375F 

1. Cut the eggplant into 1 inch sized cubes.
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 oil, heat on medium 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.

Enjoy!