Caesar Salad Smashed Tacos

Caesar Salad Smashed Tacos

These Vegan Caesar Salad Smashed Tacos are a plant-based twist on the viral smashed taco. Creamy butter beans are spiced and smashed straight onto the tortilla and crisped to golden perfection. Then topped with crunchy homemade sourdough croutons, fresh cos lettuce, vegan parmesan and a silky cashew Caesar dressing. Full of texture and flavour, they’re as fun and easy to make as they are to eat.

Prep Time: 15 Minutes

Cook Time: 6 Minutes

Serves: 2

Ingredients:

Smashed Taco:

• 4 medium tortillas (corn or flour)
• 1 x 400g can butter beans, drained and rinsed
• 1 tbsp nutritional yeast ⁃ 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 tsp olive oil, plus more for cooking
• pinch of salt and pepper

Caesar Dressing:

• 1/4 cup raw cashews, soaked in hot water for 10 minutes
• 1/4 cup soy milk
• juice of half a lemon
• 1 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 tsp capers
• 1 clove garlic
• pinch of salt and pepper

Croutons:

• 4 slices of sourdough bread, diced
• 1 tbsp olive oil
• pinch of salt

Toppings:

• 1 cup baby cos lettuce, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 2 tbsp vegan parmesan

Preparations:

1. Preheat the oven to 180°C. Toss the diced sourdough with olive oil and a pinch of salt, spread on a baking tray, and bake for 12 to 15 minutes, turning once, until golden and crisp. Set aside to cool.


2. Place the butter beans in a bowl and mash with a fork until spreadable. Add the nutritional yeast, garlic powder, smoked paprika, salt, and olive oil, mixing until the mixture holds together easily.


3. Add the soaked cashews, water, lemon juice, Dijon mustard, capers, garlic, nutritional yeast, salt, and pepper to a blender and blend until completely smooth and creamy. Adjust the water as needed to reach a drizzleable consistency.


4. Heat a large fry pan over medium-high heat and lightly coat with oil.


5. Spread a thin, even layer of the smashed bean mixture directly onto one side of each tortilla. Place the tortilla filling side down into the hot pan and press firmly with a spatula.


6. Cook for 2 minutes until the filling is deeply golden and crisp, then flip and cook the tortilla side for 30 to 60 seconds. Cook two tortillas at a time.


7. Transfer the tacos to a plate and top with chopped cos lettuce, parsley, croutons, vegan parmesan, and a generous drizzle of cashew Caesar dressing. Serve immediately.

Watch the video: https://www.youtube.com/embed/x9VhYKlrQuQ

Source URL: https://chloeevegan.com/recipe/caesar-salad-smashed-tacos/

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