Vegan Soy Curl Caesar Salad
Recipe type: Salad
Cuisine: Italian
  • For the Soy Curls
  • 1 package Butler Soy Curls
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • Vegetable oil for frying
  • For the Caesar Dressing
  • 3 Tbs. vegan mayo
  • 1 Tbs. lemon juice
  • 2 cloves garlic
  • 2 tsp. vegan, gluten-free Worcestershire sauce
  • 1 tsp. onion powder
  • 2 tsp. Dijon mustard
  • 2 tsp. dulce or kelp flakes
  • ¼ cup extra virgin olive oil
  • Kosher salt to taste
  • For the Caesar Salad
  • 1 large or 2 small heads of romaine lettuce, cut into shreds
  • 1 small red onion, sliced
  • 1 -2 tomatoes, chopped
  • 1 cup black olives
  • Black pepper
  • Vegan grated parmesan
  1. Empty the soy curls into a bowl and cover with hot water. Let sit for 10 minutes until softened. Drain and squeeze out any excess water.
  2. Pat dry and toss with the garlic powder, cumin, paprika, oregano, salt and pepper.
  3. In a large skillet, heat the oil over medium-high heat. Cook the soy curls until browned and crisp on both sides, about 7 minutes total. Transfer to a plate and set aside.
  4. To make the Caesar Dressing:
  5. In a food processor or blender, combine the mayo, lemon juice, garlic, Worcestershire sauce, onion powder, mustard and dulce flakes. Blend well. Add the oil and salt and blend until you have the desired taste and consistency.
  6. To make the Caesar Salad:
  7. Combine the lettuce, onion, tomatoes and olives in a large bowl. Add the soy curls on top of the salad. Season with black pepper and grated parmesan. Serve with Caesar dressing on the side.
Recipe by The "V" Word at