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!
