VEGAN CAESAR BRUSSELS SPROUT SALAD w CRISPY CROUTONS
Recipe (Serves 5-7 sides)
20 ounces Brussels sprouts (or you could add or replace with romaine or any greens you want)
3 cloves garlic, crushed
2 tablespoons dijon mustard
1 1/2 tbsp white vinegar
4 tbsp tahini
1/2 cup water
Juice of 1 large lemon or two small lemons
3 tbsp olive oil
1 1/2 tsp onion powder
4 tbsp nutritional yeast
1 tsp salt
1/4 tsp pepper
4 slices rustic or sourdough bread
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt
2 tbsp olive oil
For the croutons; Preheat oven to 350 degrees F.
Cut bread into cubes, place on a baking sheet lined with foil or parchment paper. Drizzle over 2 tbsp olive oil then Sprinkle over onion powder, garlic powder and salt. Place in the preheated oven for 10-15 minutes or until golden.
For the dressing:
In a medium sized bowl combine all dressing ingredients and whisk together until well combined.
Cut Brussels sprouts ends then thinly chop into shreds, place in a large mixing bowl.
Once ready to serve pour dressing over, toss, add croutons and a extra crack of black pepper, add avocado slices and enjoy!