Chicken Sausage & White Bean Kale Caesar

🥘 Ingredients

• broccoli
  4 unit
• cannellini beans
  2 unit
• ciabatta
  2
• dijon mustard
  4 tsp
• garlic powder
  2 tsp
• kale
  16 oz
• korean chili flakes
  2 tsp
• lemon
  2 unit, 4
• nutritional yeast
  2 tbsp
• olive
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• small bowl
• vegan mayonnaise
  1/2 c
• worcestershire sauce
  ½ tsp

🍳 Cookware

• baking sheet
• large bowl
• small pan
• small bowl
• tongs

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli into bite-size pieces if necessary. Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Zest and quarter lemon . Drain and rinse cannellini beans .

   broccoli: 2 unit, kale: 8 oz, lemon: 2 unit, cannellini beans: 2 unit
2. 

   2

   Toss broccoli on a baking sheet with olive oil , salt, and pepper. Roast on the top rack, tossing halfway, until lightly browned, ⏱️ 15 minutes .

   broccoli: 2 unit, olive oil: 2 tsp
3. 

   3

   Place kale in a large bowl ; add a drizzle of olive oil and a pinch of salt. Massage with your hands until leaves are tender, ⏱️ 2 minutes .

   kale: 8 oz, olive oil
4. 

   4

   Heat a drizzle of olive oil in a small pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden, ⏱️ 3 minutes . Remove from heat; stir in lemon zest from lemon , garlic powder , half of the nutritional yeast , a pinch of salt, and pepper. Transfer to a small bowl .

   olive, panko breadcrumbs: ½ cup, lemon: 2, garlic powder: 2 tsp, nutritional yeast: 2 tbsp, small bowl
5. 

   5

   In a second small bowl , whisk together vegan mayonnaise , dijon mustard , remaining garlic powder, remaining nutritional yeast, worcestershire sauce , and juice from one lemon wedge from lemon . Set aside.

   vegan mayonnaise: 1/2 c, dijon mustard: 4 tsp, worcestershire sauce: ½ tsp, lemon: 2
6. 

   6

   Halve ciabatta and toast until golden. Lightly drizzle cut sides with olive oil . Halve on a diagonal.

   ciabatta: 2, olive oil
7. 

   7

   To bowl with kale, add roasted broccoli , cannellini beans , and dressing; toss to combine. Taste and season with salt and pepper if desired. Divide between plates. Sprinkle with korean chili flakes and toasted panko from then. Serve with tongs ciabatta and remaining lemon wedges.

   broccoli, cannellini beans, korean chili flakes: 2 tsp