Vegan Caesar Salad with Tempeh Bacon is a delicious and satisfying plant-based twist on the classic Caesar salad, offering all the rich flavors and textures of the traditional dish while being completely free of animal products. This vibrant salad is perfect for those seeking a healthier, cruelty-free option that doesn’t compromise on taste.:
At the heart of this salad is the crisp, fresh romaine lettuce, which serves as the base. The romaine is known for its crunchy texture and slightly bitter flavor, making it an ideal canvas for the bold flavors of the Caesar dressing. The lettuce is typically washed and chopped into bite-sized pieces, providing a refreshing crunch in every bite.:
The star of the show is the creamy vegan Caesar dressing, which is crafted to mimic the rich, tangy flavor of traditional Caesar dressing without the use of dairy or eggs. This dressing often includes ingredients such as soaked cashews or silken tofu for creaminess, nutritional yeast for a cheesy flavor, garlic, lemon juice for brightness, and Dijon mustard for a hint of tang. Some recipes may also incorporate capers or miso paste to add depth and umami, creating a dressing that is both flavorful and satisfying.:
Vegan Caesar Salad with Tempeh Bacon is perfect for a variety of occasions, whether served as a light lunch, a side dish for dinner, or as part of a larger spread at gatherings and potlucks. It’s a versatile dish that can be enjoyed by vegans and non-vegans alike, proving that plant-based meals can be just as delicious and satisfying as their traditional counterparts.:
In summary, Vegan Caesar Salad with Tempeh Bacon is a flavorful and satisfying plant-based version of the classic Caesar salad. With its crisp romaine lettuce, creamy vegan dressing, and savory tempeh bacon, this salad offers a delightful combination of textures and flavors that will please any palate. It’s a perfect choice for those looking to enjoy a healthy, cruelty-free meal without sacrificing taste or indulgence.:
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:
- 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
Instructions:
For 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.
For the Dressing:
Whisk together all the ingredients until thick and smooth.
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!