Tempeh Caesar Salad
Ingredients
- 1 large romaine lettuce
- 1/2 a pack of tempeh
- 100g cooked quinoa
- 50g sprouted lentils
- handful of croutons
- 1 tbsp of tamari roasted seeds
- 1 tbsp olive oil
- 1 tsp garlic powder
- vegan parmesan:
- 3 tbsp cashews
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- salt and pepper
- caesar dressing:
- 1/2 a cup cashews
- 1 tbsp wholegrain mustard
- 2 tbsp nutritional yeast
- 2 tsp capers
- 1 small garlic clove
- squeeze of lemon
- plant milk to reach desired consistency
- salt and pepper
Preparation
Pre-heat the oven to 190c
Cut the tempeh into strips, drizzle with olive oil, garlic powder and salt and pepper
Roast for 15-20 mins until crispy around the edges
Prepare the vegan parmesan by doing 3/4 quick pulses in a blender with all the ingredients
Prepare the Caesar dressing by mixing all the ingredients in a blended adding the liquid last, bit by bit, until desired consistency is reached
Chop the romaine and wash thoroughly! Put in a salad bowl with all the other ingredients, the tempeh when its ready. Give a good mix and sprinkle with tamari seeds and parmesan to finish