For the Croutons:

• Stale sourdough bread, torn into pieces
• Paprika, salt, and olive oil for coating

For the Crispy Beans:

• 1 can butter beans, drained
• Nutritional yeast, paprika, salt, pepper, and olive oil for coating

For the Salad Assembly:

• Romaine lettuce, torn into pieces

Method:

1. Prepare the Caesar Dressing:

• In a bowl, combine 2 tbsp tahini, juice of 1/2 lemon, 1 tbsp nutritional yeast, 1/2 tsp white miso paste, 1 tsp grainy mustard, and 1 tsp maple syrup.
• Mix until smooth and creamy. Adjust salt and pepper to taste. Set aside.

2. Make the Croutons:

• Preheat the oven to 375°F (190°C).
• Toss the torn sourdough bread pieces with paprika, salt, and olive oil until well coated.
• Spread the bread pieces on a baking sheet and bake for 10-15 minutes or until golden and crispy.

3. Prepare the Crispy Beans:

• Preheat the grill or oven to 400°F (200°C).
• In a bowl, coat the drained butter beans with nutritional yeast, paprika, salt, pepper, and olive oil.
• Spread the beans on a baking sheet and grill or bake for 15-20 minutes, stirring occasionally, until crispy.

4. Assemble the Salad:

• In a large salad bowl, layer the torn romaine lettuce.
• Top with the crispy beans and homemade croutons.
• Drizzle the Caesar dressing over the salad.
• Toss to combine or serve with the dressing on the side.