Roasted Vegetable Caesar Salad

Ingredients

chickpeasdrained, rinsed, patted dry

4 can

olive oil

10 tbsp

smoked paprika

2 tsp

garlic powder

6 tsp

onion powder

1 tsp

salt

to taste

pepper

to taste

broccoli florets

16 cup

cauliflower florets

16 cup

Brussels sproutshalved or quartered

12 cup

kalestems removed, thinly sliced

16 cup

nutritional yeast

16 tbsp

hemp seeds

4 tbsp

red onionvery thinly sliced

2 onion

apple cider vinegar

1 1/3 cup

soft tofu

21.2 oz

garlicpeeled, smashed

4 clove

lemon juicefresh

4 tbsp

white miso paste

4 tbsp

Dijon mustard

6 tsp

Method

1. 01Preheat oven to 425°F.
2. 02Transfer chickpeas to a parchment-lined baking sheet, pat dry. Drizzle with 1 1/2 tsp oil, sprinkle with smoked paprika, 1/2 tsp garlic powder, onion powder, salt and pepper. Toss to coat.
3. 03Roast chickpeas in the middle of the oven for 24-26 minutes, shaking halfway, until crisped and lightly browned.25 min
4. 04On another baking sheet, add broccoli, cauliflower and Brussels sprouts. Drizzle with 1 tbsp oil, season with salt and pepper, toss to coat, spread in an even layer.
5. 05Roast vegetables in the upper part of the oven for 25-30 minutes, tossing halfway, until tender and lightly browned.27 min
6. 06Add sliced red onion to a heat-proof bowl with salt and vinegar. Pour boiling water over until submerged. Set aside.
7. 07Blend soft tofu, garlic clove, 1 tsp garlic powder, 2 tbsp nutritional yeast, lemon juice, white miso, 2 tsp apple cider vinegar and Dijon mustard until smooth and creamy. Add water if too thick.
8. 08To a large bowl, add kale. Add 2 tbsp dressing and massage to coat.
9. 09Add roasted vegetables, 4 tbsp dressing, 2 tbsp nutritional yeast and 1 tbsp hemp seeds. Season with salt and pepper, toss to coat.
10. 10Divide salad between plates. Top with crispy chickpeas and pickled onions.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free