This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.
Category: not set
Cuisine: not set
4 ounces stale bread (about 1/2 medium baguette)
4 tablespoons extra-virgin olive oil, divided
1 large head broccoli (about 1 pound) cut into florets
6 small cloves garlic unpeeled
1 medium bunch kale (about 12 ounces) stems removed and leaves coarsely torn
1 can cannellini beans drained and rinsed
1/4 cup tightly packed fresh parsley leaves coarsely chopped
1/4 cup toasted sunflower seeds
1 cup cashews soaked in 1 cup of boiling water for 2 to 8 hours
3/4 cup low-sodium vegetable broth or water
2 tablespoons extra-virgin olive oil
2 teaspoons capers
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
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