Caesar Salad

A few easy switches are all it takes to make the very un-vegan Caesar into a vegan-friendly salad.

Ahead of time, make homemade Crisp Croutons for the salad - place 6 cups of (1/2-inch) cubed sourdough bread on a baking sheet. Drizzle with 1 tablespoon melted vegan butter (such as Earth Balance), and sprinkle with 1 teaspoon paprika and 1 teaspoon onion powder; toss to coat.

Bake at 350 degrees for 20 minutes, stirring halfway through. You'll have more croutons than you need for this recipe, so use the rest in lunchtime salads in the week ahead!

To make the dressing, place 3 tablespoons silken tofu, 1 tablespoon water, and 1 tablespoon lemon juice in a bowl; whisk until smooth. Gradually add 3 tablespoons olive oil, whisking constantly. Add 3 tablespoons red wine vinegar, 1 and 1/2 teaspoons sun-dried tomato paste (in place of anchovy paste), 1 teaspoon vegan Worcestershire sauce (such as Annie's), 1/2 tsp. black pepper, 1/4 tsp. salt, and 2 minced garlic cloves.

Place 18 cups of torn romaine lettuce in a large bowl, along with 2 cups Crisp Croutons, and 1/4 cup shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods). Drizzle the dressing over the salad, and toss to coat.

You'll have 12 servings of about 1 and 1/2 cups and 80 calories each. Serve alongside bowls of a hearty veggie stew for a great start-to-autumn supper!

Cost:
silken tofu $2.39
sun-dried tomato paste $4.99
romaine lettuce $2.79
sourdough bread $2.79
vegan cheese