Vegan Kale Caesar Salad recipes

Name: Vegan Kale Caesar Salad recipes
Ingredients: 2 tablespoons coconut oil (in liquid form), plus more as needed; 8 ounces (227g) tempeh, cut into very thin slices; ½ cup (130g) hulled raw sesame seeds; 3 tablespoons nutritional yeast, plus more to taste; ½ teaspoon garlic powder, plus more to taste; ¼ teaspoon natural salt, plus more to taste; ½ cup (120ml) filtered water; ½ cup (120ml) extra-virgin olive oil; 1⁄4 cup (60ml) fresh lemon juice, plus more to taste; 1⁄4 cup (40g) raw pine nuts, soaked; 1⁄4 cup (40g) raw sunflower seeds, soaked; 1½ tablespoons white miso paste; 1 tablespoon capers, drained; 1½ teaspoons gluten-free vegan Worcestershire sauce; 1½ teaspoons Dijon mustard; 2 teaspoons minced garlic (about 2 cloves); ½ teaspoon natural salt, plus more to taste; ⅛ teaspoon freshly ground black pepper; 10 cups (500g) romaine hearts cut into ribbons (about 5 hearts); 5 cups (150g) lacinato kale cut into ribbons (1 large bunch, stalks removed); 2 cups (320g) shelled raw edamame; 2 cups (160g) shaved brussels sprouts; 1 cup (130g) raw sprouted watermelon seeds; 1 avocado, pitted, peeled, and sliced