Vegan Caesar salad with tempeh bacon recipe

Lauren Toyota

For more vegan recipes, visit Lauren Toyota's blog. (And don't forget to follow her on Instagram and Twitter.)



Caesar dressing ingredients:
* 16 oz of dressing
* can be prepared in advance
  • 3/4 cup raw cashews (soaked for a min. of 3 hrs)
  • 3/4 cup water
  • 7 cloves of roasted garlic (feel free to do more or less depending on your taste)
  • 1 pitted medjool date
  • 1 tsp lemon zest
  • 1 lemon, juiced
  • 3 1/2 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp white pepper
To roast garlic, peel the outer layers of a garlic bulb, leaving a thin layer still intact and cut the top of the bulb off (approx. 1/4-1/2 inch from the top) so the cloves are visible. Coat in a drizzle of olive oil (approx. 1 tbsp per bulb) and a pinch of sea salt and then bake at 400F for 30 mins or until the cloves are browned and soft to touch.
 
Drain the soaked cashews and rinse with more water until it runs clear. Place all the ingredients in a vita-mix or high powered blender and mix on high until smooth. Refrigerate for at least 1 hour before serving on your salad. Any leftover dressing can be refrigerated for up to 7 days.
 
Garlicky Crouton ingredients:
  • 3 cup cubed bread (your choice, but I suggest Italian baguette)
  • 1/4 cup olive oil
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • ground pepper, to taste
  • 2 tbsp go veggie! vegan parmesan (optional)
 
Preheat oven to 350F. In a mixing bowl whisk together olive oil, garlic powder, onion powder, sea salt, and pepper. Toss the cubed bread in the mixture until well coated. Lay out the bread onto a baking sheet and shake go veggie! vegan parmesan evenly onto the croutons (optional, of course). Bake for approx. 15 minutes, turning over once in the middle of baking, until golden brown. Depending on the bread you use the time will vary so just keep an eye on them.
 
Tempeh Bacon ingredients:
  • 1 pkg of tempeh (approx. 250g)
  • 2 tbsp bragg's liquid amino's -or- tamari
  • 2 tbsp water
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika

Thinly slice the tempeh. Whisk together all the liquid ingredients and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish, so they get coated in the marinade. Cover and refrigerate for at least 1 hour and up to 4 hours. Once the slices have marinated, heat a non-stick pan to medium and cook the slices of tempeh on one side pouring over 1-2 tbsp of the remaining marinade. Allow the cooked side of the tempeh to get brown and caramelized. Flip the slices and do the same thing on the other side. You'll start to notice the liquid becoming absorbed and the tempeh getting crispier and stickier. Remove from the heat to cool while you assemble the caesar salad.
 
All there is left to do is wash and chop the kale.
 
Kale tip:  finely chop the kale into shreds and massage it with some lemon juice for about five minutes. Massaging your kale is actually beneficial. It makes the tough bitter green sweeter and softer and easier to digest. I like using lemon juice for this salad, but massaging kale with olive oil, lime juice, or a pinch of sea salt will wilt it and break it down just the same.
 
Toss the kale in some caesar dressing and coat evenly. Place some kale in your serving bowl and stack tempeh bacon on top. Garnish with croutons, more black pepper, lemon wedges, and additional go veggie! vegan parmesan if you like.

 
Use of this Website assumes acceptance of Terms & Conditions and Privacy Policy
© 2017     All rights reserved
2017 Bell Media