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Categories:
neutral oil garlic black beans nutritional yeast tamari liquid smoke Bread thyme garlic paprika vegan mayonnaise rice vinegar shredded lettuce tomatoes
Viewed: 77 - Published at: 6 months agoIngredients
- 3 tablespoons neutral oil divided
- 1 garlic clove minced
- 15 1/2 ounces black beans rinsed and drained
- 1 tablespoon nutritional yeast
- 1 tablespoon tamari
- 1 teaspoon liquid smoke
- 5 cups day old bread cubed
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 cup vegan mayonnaise
- 2 tablespoons seasoned rice vinegar
- 6 cups shredded lettuce
- 1 cup cherry tomatoes sliced
Method
- 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.
- 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.
- 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.
