Vegan Kale Caesar Salad Toast Recipe

Introduction

This Vegan Kale Caesar Salad Toast is a vibrant, nutritious twist on classic Caesar flavors. Crispy roasted lentils and a creamy tahini-based dressing bring heartiness and depth to fresh kale atop toasted sourdough. It’s a perfect combination of texture and flavor for a satisfying plant-based meal.

Ingredients

• 1 can (15 oz) small lentils or 1 1/2 cups cooked French lentils, drained and rinsed well
• 1 tbsp avocado oil
• 1 bunch curly kale (about 8–10 leaves), stems removed and roughly chopped into bite-sized pieces
• Juice and zest of 1 lemon, divided
• 1 tsp extra virgin olive oil
• 1/4 cup tahini
• 2 tbsp nutritional yeast
• 2 cloves garlic, divided
• 1 tsp Dijon mustard
• 1 tsp vegan Worcestershire sauce or yellow miso (optional)
• 2 tsp capers, minced
• 2 tsp caper brine from the jar
• 1/4 cup cold water
• Salt and pepper to taste
• Sourdough bread
• Avocado or any spread you like
• Brazil nut or walnut, optional

Instructions

1. Step 1: Preheat the oven to 425°F. Pat the lentils dry with a clean kitchen towel, place them on a parchment-lined baking tray, drizzle with avocado oil and a pinch of salt. Toss to coat evenly, spread in a single layer, and roast for 10 minutes. Toss again and roast for another 5 minutes until crispy.
2. Step 2: In a large bowl, combine the kale with lemon zest, juice of half the lemon, extra virgin olive oil, and a generous pinch of salt. Massage the dressing into the kale with clean hands until it softens, shrinks slightly, and turns a brighter green, then set aside.
3. Step 3: In a small bowl, whisk together tahini, nutritional yeast, grated garlic from one clove, Dijon mustard, vegan Worcestershire sauce or miso (if using), minced capers and caper brine, remaining lemon juice, and a pinch of salt until thickened. Slowly add cold water a tablespoon at a time while whisking until the dressing is creamy and smooth. Adjust the thickness as needed.
4. Step 4: Pour half the dressing over the massaged kale and mix to combine evenly.
5. Step 5: Toast the sourdough. Cut the remaining garlic clove in half and rub the cut side over the warm toast to infuse garlic flavor.
6. Step 6: Spread avocado or your preferred spread on the toast. Sprinkle with some lemon zest, salt, and pepper. Top with the dressed kale, crispy roasted lentils, and drizzle with the remaining dressing. For an extra nutty boost, grate a Brazil nut or sprinkle chopped walnuts or vegan parmesan on top if desired. Serve and enjoy.

Tips & Variations

• For extra crunch, add toasted nuts or seeds on top of the toast.
• If you prefer a creamier dressing, increase the tahini by a tablespoon and adjust water to reach desired consistency.
• Substitute kale with sturdy greens like collard or Swiss chard if desired.
• Use gluten-free bread to make this recipe gluten-free.

Storage

Store leftover kale salad and roasted lentils separately in airtight containers in the refrigerator for up to 3 days. The dressing can be kept in a sealed jar for up to 5 days. Toast the bread fresh before serving. Reheat the roasted lentils in a hot oven or skillet to retain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of cooked from scratch?

Yes, canned lentils work perfectly. Just be sure to drain and rinse them well, then dry thoroughly before roasting to achieve crispiness.

What can I substitute for tahini if I don’t have any?

You can use cashew butter or almond butter as a substitute for tahini, though this will alter the flavor slightly. Another option is to blend sunflower seeds until creamy to mimic tahini’s texture.

Vegan Kale Caesar Salad Toast Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This vibrant Vegan Kale Caesar Salad Toast combines crispy roasted lentils, tender kale dressed in a creamy tahini-based Caesar dressing, and perfectly toasted sourdough bread rubbed with garlic. It’s a nutritious, flavorful, and satisfying plant-based twist on classic Caesar salad served on toast, ideal for a wholesome breakfast or light lunch.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad Toast
• Method: Roasting
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Roasted Lentils

• 1 (15oz) can small lentils or 1 1/2 cups cooked French lentils, drained and rinsed well
• 1 tbsp avocado oil
• Salt, to taste

For the Kale and Dressing

• 1 bunch curly kale (about 8–10 leaves), stems removed and roughly chopped into bite sized pieces
• Juice and zest of 1 lemon, divided
• 1 tsp extra virgin olive oil
• 1/4 cup tahini
• 2 tbsp nutritional yeast
• 2 cloves garlic, divided
• 1 tsp Dijon mustard
• 1 tsp vegan Worcestershire sauce or yellow miso (optional)
• 2 tsp capers, minced
• 2 tsp caper brine from the jar
• 1/4 cup cold water
• Salt and pepper, to taste

To Assemble

• Sourdough bread
• Avocado or any spread you like
• Brazil nut or walnut, optional (for grating on top)

Instructions

1. Roast the Lentils: Preheat the oven to 425°F (220°C). Pat the lentils dry with a clean kitchen towel. Place them on a parchment-lined baking tray, drizzle with avocado oil and sprinkle with salt. Toss well to coat evenly. Spread lentils out in a single layer. Roast for 10 minutes, then toss and roast for an additional 5 minutes until crispy.
2. Massage the Kale: In a large mixing bowl, add the kale, lemon zest, juice of half the lemon, olive oil, and a generous pinch of salt. Using clean hands, massage the dressing into the kale until it shrinks, softens, and turns a brighter green color. Set aside.
3. Prepare the Dressing: In a small bowl, whisk together tahini, nutritional yeast, 1 clove of grated garlic, Dijon mustard, vegan Worcestershire sauce (or yellow miso), minced capers, caper brine, remaining lemon juice, and a pinch of salt. Whisk until thickened, then slowly whisk in cold water until creamy and smooth, adjusting with additional water 1 tablespoon at a time if needed.
4. Toss Kale with Dressing: Pour half of the prepared dressing over the massaged kale and stir thoroughly to combine evenly.
5. Toast the Bread and Prepare for Assembly: Toast sourdough bread slices until golden. Cut the remaining garlic clove in half and rub the cut sides over the surface of the toasted bread to infuse flavor.
6. Assemble the Toast: Spread avocado or your preferred spread on the garlic-rubbed toast. Sprinkle with some lemon zest, salt, and pepper. Top with the dressed kale, roasted lentils, and drizzle with the remaining dressing. Optionally, grate Brazil nuts or walnuts over the top to add a selenium boost and nutty flavor. Enjoy immediately.

Notes

• Drying lentils thoroughly before roasting is key to achieving crispiness.
• Massaging the kale softens it and makes it more palatable.
• The tahini dressing can be adjusted with water to desired consistency.
• Optional toppings like grated Brazil nuts add nutrition and texture.
• Use freshly toasted bread for the best flavor and crunch.
• You can substitute vegan Worcestershire with yellow miso for a different umami profile.
• Leftover dressing can be stored in the fridge for up to 3 days.

Keywords: Vegan kale caesar salad, roasted lentils, tahini dressing, plant-based toast, healthy vegan recipes, vegan salad toast