Vegan Caesar Salad with Tempeh Bacon


  • 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 ⁣


  • 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 ⁣


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! ⁣

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