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VEGAN CAESAR SALAD with TEMPEH BACON


INGREDIENTS:⁣

✅ 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 of 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 ⁣

OTHER INGREDIENTS:⁣


✅ 4 cups cos lettuce, chopped ⁣
✅ 1/2 cup croutons (I used my.salad or you can make your own) ⁣
✅ Nutritional yeast or vegan Parmesan for sprinkling ⁣
*Optional: vegan coconut bacon ⁣

METHOD:⁣

1. Make the TEMPEH BACON: 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 ⁣

2. Make the DRESSING: whisk together all the ingredients until thick and smooth. ⁣

3. ASSEMBLE the salad: Into a large bowl, add the lettuce, croutons and tempeh. Drizzle the dressing over the top. Sprinkle with vegan Parmesan or nutritional yeast! Serve! ⁣

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