BLT Salad with Quick Croutons
Serves 4
3 tablespoons neutral oil, divided
1 garlic clove, minced
1 (15.5-ounce) can black beans, rinsed and drained
1 tablespoon nutritional yeast
1 tablespoon reduced-sodium tamari
1 teaspoon liquid smoke
4 to 5 cups cubed day-old bread
1 teaspoon thyme
½ teaspoon garlic powder
Salt and black pepper
1 teaspoon smoked paprika
¼ cup vegan mayonnaise
2 tablespoon seasoned rice vinegar
6 cups shredded lettuce
1 cup sliced grape or cherry tomatoes
1. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Stir in the garlic and beans and cook until the beans are heated through, about 2 minutes. Stir in the nutritional yeast and cook for 1 minutes. Stir in the tamari and smoke and cook until the liquid evaporates. Set aside.
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Stir in the cubed bread and cook until the bread is turning golden brown, about 4 minutes. Stir in the thyme, garlic powder and season with salt and black pepper. Stir and cook until the bread is crunchy, about 5 more minutes. Stir in the paprika and set aside.
3. Combine the mayo and vinegar in a small bowl, mixing well with a whisk. Toss the mayo mixture with the lettuce, tomatoes and beans in a large bowl. Top with the croutons and serve immediately.
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