Vegan Black & Blue Steak Caesar Salad
This Vegan Black & Blue Steak Caesar Salad is the perfect dinner. It's crispy and crunchy, so flavorful, cheesy, slightly spicy and peppery then tossed in the creamiest Caesar dressing.
Ingredients
- 1 Tbsp Vegan Beef Bouillon + water to cover soy curls Better than Bouillon is my preferred brand, however any will work. You can use vegetable broth as well.
- 2 Tbsp Vegan Worcestershire Sauce
- ¼ Cup Tamari
- 8 oz Soy Curls
- Olive Oil Just a splash for cooking
- 1 Tbsp McCormick's Montreal Steak Seasoning
- 1 Head Romaine Lettuce Chopped
- Cheesy Vegan Croutons
- Vegan Blue Cheese Crumbles
- Vegan Parmesan
- Cherry Tomatoes Quartered
- Red Onions Thinly sliced
- Creamy Caesar Salad Dressing
- Vegan Bacon Bit (optional)
- Avocado (optional)
Instructions
- In a large bowl mix bouillon, Worcestershire & tamari with 3 cups water
- Add soy curls. Add additional water to cover curls if needed.
- Marinate soy curls for 30 minutes, stirring occasionally
- While soy curls are marinating prepare croutons and salad dressing if they are not already made.
- When soy curls have finished marinating, heat a skillet over medium heat
- Once pan is hot add cooking oil to pan and allow oil to heat up
- Squeeze as much of the moisture out of the soy curls as possible (reserving some of the marinating liquid) and sear in pan
- Season with steak seasoning and a few splashes of the reserved marinating liquid
- Cook for about 15 minutes, stirring frequently, until soy curls are starting to crisp up
- Taste and adjust seasoning if necessary
- While soy curls are cooking chop lettuce, slice tomatoes and onions*
- Assemble your salad in a large bowl adding all of your ingredients and tossing gently
- Serve immediately*
Notes
*To reduce the harsh onion flavor soak your sliced onions in a little cool water for a few minutes, then drain and shake dry. This will take away some of the bite and leave you with crispy and flavorful onions for your salad.
*This Vegan Black & Blue Steak Caesar Salad tastes best fresh, but is still good for a day or two stored in the refrigerator. If you're making this for lunches or to have leftovers keep the dressing on the side until ready to serve.
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