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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

Caesar Dressing
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.

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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