Kalettes are a hybrid of sprouts and Kale, which is fine by me as I love them both. I think they are best served baked in the oven so the outer leaves go crispy. You could stop there and sprinkle a little nutritional yeast on top or tamari sauce, my tahini dressing also works well. Here I whipped up a Caesar dressing and topped it with crispy croutons and vegan parmesan.
2 160g bags of Kalettes
Handful of toasted croutons (shop brought or homemade)
2-4 tbsp. vegan parmesan
½ cup cashew nuts soaked in boiling water for 1-2 hours
½ cup water
2 tsp rinsed capers
1 garlic glove
2 tbsp. nutritional yeast
Juice of 1 lemon
Grind of black pepper
1 heaped tsp Dijon mustard
1 tbsp. tamari sauce
1 tsp vegan Worcester sauce (optional)
Pre heat the oven to 180°C
Place the kalettes on a lined baking tray, drizzle with the oil and rub into the leaves, sprinkle with salt and place in the oven, for 1-15minutes. Keep checking them as you don’t want them to catch too much.
Meanwhile drain and rinse your soaked cashew and add to a high speed blender along with remaining dressing ingredients. Blitz for a few minutes until silky smooth. Check for seasoning, it may need a little more salt or lemon juice. If you like a thinner dressing add a little more water.
When you kalettes are lightly crispy on the outside, remove from the oven and place on 2 plates. Drizzle with the dressing and top each with a small handful of crunchy croutons and a sprinkle of vegan Parmesan.