Vegan Caesar Salad with Tempeh Bacon
Ingredients
Dressing
- 3 tablespoons vegan mayonnaise
- 1 1/2 tablespoons lemon juice
- 1 teaspoon garlic paste
- 1 small sheet of roasted nori seaweed (crumbled) - should be about 1 tablespoon of nori crumbs
- 2 teaspoons nutritional yeast
- 1 tablespoon almond milk (or more if you like it runnier)
- Salt & pepper to taste
Tempeh bacon
- 200g tempeh, chopped
- 2 tablespoons soy sauce (or tamari for GF option)
- 1 tablespoon maple syrup
- Optional: 1 tsp liquid smoke
Salad components
- 4 cups cos lettuce, chopped
- 1/2 cup croutons
- Nutritional yeast or vegan Parmesan for sprinkling
- Optional: vegan coconut bacon
Preparation
Marinate the tempeh chunks in the soy sauce, maple syrup and optional liquid smoke. Pan-fry in a non-stick pan on medium high heat for 3-4 minutes on each side until caramelised. Remove from the heat and set aside.
Whisk together all the dressing ingredients until thick and smooth.
Into a large bowl, add the lettuce, croutons and tempeh. Drizzle the dressing over the top. Sprinkle with vegan Parmesan or nutritional yeast and serve.
Tips
This salad is great for lunch or for serving to family and friends. It serves 2 people.
