Emily Russell | OKC Veggie

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Whether you’re a vegan, vegetarian or just trying to eat less meat, these recipes are for you. My goal with OKC Veggie is to show people that cooking delicious vegetarian food is achievable, accessible and seriously satisfying. Enjoy!

Emily Russell | OKC Veggie

Grilled Caesar Salads with Crunchy Chickpeas

Grilled Caesar Salads with Crunchy Chickpeas

If you’ve never had grilled romaine before, you’re in for a serious treat. You might think grilling lettuce will wilt it, but no — it chars the outer leaves and infuses some serious smoke. We drizzled the charred romaine hearts with a Caesar-ish vinaigrette featuring garlic, lemon juice, nutritional yeast, vegan Worcestershire sauce and a few other tangy ingredients. The result was light yet beyond flavorful.

But we didn’t stop there! To finish off the Grilled Caesar Salads, we blanketed them in a layer of fresh Parmesan cheese and sprinkled them with crunchy chickpeas, aka “healthy croutons.” I love this dish for springtime, or for any time you’re in the mood for a simple but savory dinner.

Grilled Caesar Salads with Crunchy Chickpeas | OKC Veggie

INGREDIENTS

  • 3-4 romaine hearts per person

  • Shredded Parmesan cheese

  • 1 - 15 oz. can of chickpeas, drained & rinsed

  • 4 T. extra virgin olive oil + more for grilling

  • 2 garlic cloves, minced

  • 1 shallot, minced

  • 1 T. nutritional yeast

  • 1/2 t. Dijon mustard

  • Juice of one lemon

  • 1 t. vegan Worcestershire sauce

  • 1 t. minced capers

  • Salt & pepper, to taste

Grilled Caesar Salads with Crunchy Chickpeas | OKC Veggie

STEPS

To achieve the ultimate crunchy chickpeas, we roasted them low and slow for 3 hours. We wouldn’t recommend any shorter than two hours, so plan ahead!

1) Preheat the oven to 300 degrees and place a baking sheet in the oven while it’s heating.

2) Drain and rinse the chickpeas and pat them dry with a paper towel. Allow the chickpeas to sit and dry for at least 30 minutes. After 30 minutes, toss them in a bowl with 1 T. olive oil and season well with salt and pepper.

3) Transfer the chickpeas to the preheated baking sheet and roast for 1 hour. After an hour, turn the oven off, but keep the chickpeas in the oven for another 2 hours. They’ll continue to get crispy as the oven cools.

4) When the chickpeas are ready, heat a charcoal or gas grill to high. Use a grill brush to clean the grill. Dip a paper towel into cooking oil (olive oil, vegetable oil or whatever you happen to have on-hand) and use tongs to brush the grill grates with the oil-soaked paper towel.

5) Brush the romaine leaves with a bit of olive oil and sprinkle with salt & pepper. Place the lettuce onto the grill (cut-side down) and cook until it’s charred around the edges, about 3-4 minutes.

6) Add the garlic cloves, shallot, nutritional yeast, Dijon mustard, capers and Worcestershire sauce to a small bowl. Season with salt & pepper, then add the lemon juice and 3 T. olive oil. Whisk well.

7) Place the grilled romaine leaves onto a plate. Drizzle them with the Caesar-ish vinaigrette, then top with shredded Parmesan and crunchy chickpeas. Serve immediately.

Grilled Caesar Salads with Crunchy Chickpeas | OKC Veggie
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