Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn
Serves: 6
for the Caesar dressing
  • 1 cup cooked white beans, plus cooking liquid/liquid from can to achieve desired dressing consistency
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon Dijon mustard
  • ½ tablespoon vegan Worcestershire sauce
  • 1 teaspoon capers
  • ½ teaspoon maple syrup
  • ¼ teaspoon sriracha
  • 1 garlic clove
  • sea salt - to taste
  • freshly ground black pepper - to taste
  • 2 tablespoons olive oil
for the salad
  • 4-6 corn ears
  • 2 tablespoons neutral coconut oil - divided
  • freshly ground black pepper - to taste
  • 3-6 ripe, sweet peaches - cut in half
  • 1 package tempeh - cubed
  • 1 medium bunch kale - stems removed, leaves cut into bite-sized pieces
  • ½ tablespoon olive oil
  • sea salt - to taste
  • 1 small head Romaine lettuce - torn into bite-size pieces
  • pine nut Parmesan - optional
to make the dressing
  1. Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender. Blend until smooth, adding in cooking liquid as needed to achieve the desired creamy salad dressing consistency. Add olive oil with the motor still running.
to make the salad
  1. Rub corn ears with 1 tablespon coconut oil, salt and black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn, until charred in places. Let cool slightly and cut kernels off the ears, set aside.
  2. Grill peaches on an outdoor grill or under the broiler until charred. Let cool and slice into wedges. Set aside.
  3. Warm the remaining 1 tablespoon of coconut oil in a medium pan. Add tempeh cubes, sprinkle with salt and fry until golden and crispy. Set aside.
  4. Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted. Add in torn Romaine lettuce. Pour the dressing over the greens and toss to coat. Distribute between bowls or plates, top with corn kernels, peach slices, tempeh croutons and sprinkle with pine nut Parmesan, if using.
Recipe by Golubka Kitchen at