Vegan Kale Caesar Roll-Ups- lavash bread is stuffed with romaine, kale, tofu, vegan Parmesan cheese, and a cashew and tahini-based Caesar dressing. It’s a delicious vegan version of the classic favorite.
I absolutely love these Vegan Caesar Wraps. You will not miss the meat and dairy one little bit.
The creamy dressing is amazing. A mixture of cashews and tahini give it a creamy, thick base. For flavor, there’s garlic, nutritional yeast, Dijon mustard, and some liquid from a jar of capers. Best made a little in advance so the flavors have time to mingle.
The salad portion is a delicious medley of flavors too. There’s romaine and kale, plus tomatoes, cucumber, avocado, toasted pecans, and tofu.
VEGAN KALE CAESAR ROLL-UPS RECIPE TIPS:
Substitutions can easily be made to suit your tastes or to use what you have on hand. Roasted chickpeas can be used instead of tofu. I love the flavor of toasted pecans but walnuts or almonds can be used instead.
If you don’t plan on eating it all right away, keep the salad and dressing separate.
Tortillas can be used instead of lavash bread. Lavash bread can be hard to find. I buy it at Trader Joes.
Vegan cheese can be a little iffy, but I really like vegan Parmesan. I use Violife Parmesan which comes in a wedge. My local Publix carries it.
Try These Other Amazing Vegan Recipes:
Vegan Kale Caesar Roll-Ups
Vegan Kale Caesar Roll-Ups- lavash bread is stuffed with romaine, kale, tofu, vegan Parmesan cheese, and a cashew and tahini-based Caesar dressing.
- 1/4 cup raw cashews
- 1/4 cup tahini
- 1/3 cup water
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 teaspoons nutritional yeast
- 1/2 teaspoon Dijon mustard
- pinch of cayenne pepper
- 2 teaspoons liquid from a jar of capers
- salt and pepper
- 3 cups chopped romaine
- 3 cups baby kale or chopped lacinato kale
- 1 cup cherry or grape tomatoes, halved
- 1/2 cucumber, diced
- 1 avocado, diced
- 1/4 cup toasted pecans
- 3 ounces baked tofu, cut into strips
- 1/4 cup shredded vegan Parmesan cheese
- 4 pieces lavash bread
Soak the cashews in a bowl of hot water for at least 1 hour.
Drain the cashews and add them and all the other dressing ingredients to a blender. Blend until smooth.
Season to taste with salt and pepper.
Refrigerate until needed. Can be made a day in advance.
Place all salad ingredients in a large bowl. Mix in dressing. You don't have to use all of it. Just add it to taste.
Heat lavash bread in the microwave to warm.
Place salad mixture down the center of lavash bread, roll up and cut in half.
Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used and measuring techniques.
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