Lime Caesar Salad with Tempeh Bacon – Vegan and Healthy
A TWIST ON a CLASSIC CAESAR.
Caesar Salad has always been a favorite for me, and this Lime Caesar Salad with crispy Tempeh Bacon is the absolute BEST veganized version of the classic. Crisp shreds of romaine are tossed in a limey caesar dressing and tossed with homemade herby croutons and a healthy vegan parmesan. It is truly to die for, and makes leftovers which you can store in the fridge and enjoy all week long.
Vegan Lime Caesar Salad Ingredients:
Traditional caesar salads are made with crisp romaine, shredded parmesan, crunchy croutons, an anchovy based dressing, and occasionally a protein source like chicken or bacon. Here, we kept the heart of a traditional caesar salad but of course veganized it and added a hint of lime.
Here are all of the ingredients used in this delicious vegan caesar:
- Romaine Lettuce.
- Tahini Based Lime Caesar Dressing.
- Baked Tempeh Bacon.
- Blitzed Vegan Parmesan.
- Herby Baked Croutons.
Herby Homemade Croutons
Lime Caesar Dressing
Crispy Tempeh Bacon
3 Ingredient Vegan Parmesan
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Helpful Tips for Making the Best Caesar Salad:
One of the reasons why I love caesar salad so much is because of how simple it is. You only need a handful of ingredients to make a simple and healthy meal or side salad.
- Chop your lettuce first and keep it in the fridge while you prepare the rest. It’ll ensure your salad is crisp and fresh tasting.
- If you’re cooking for one, toss everything EXCEPT for the dressing. Keep the dressing stored on it’s own and use it as needed.
- Make sure to boil your tempeh before using it. It’s technically not necessary, but it helps remove the bitter, fermented taste tempeh has.
- Try to use a fresh loaf of sourdough bread for your croutons. I buy mine from my local bakery. It will taste so much better than grocery store bought bread.
Confused? Here are some frequently asked questions:
1. What is vegan caesar dressing made of?
Here we used tahini as a base to make the dressing, but you can also use a vegan mayonnaise or cashew butter. Mixed in are a delicious blend of tangy flavors and spices, plus a hint of lime. You probably have all of them in your pantry already!
2. Can I sub tempeh for another vegan protein?
Some great vegan protein options include baked tofu, seitan, or a pea protein based chicken. My favorite brands include Abbot’s Butcher and Daring. You can also remove the protein completely.
3. Is caesar salad healthy?
This lime caesar salad utilizes simple, plant-based ingredients making it an incredibly healthy lunch or side salad. Traditionally caesar salads have a significant amount of fattening ingredients such as mayonnaise, cheese, and oil. Everything in this caesar is thoughtfully selected and contain a high amount of important nutrients.
{If you like this recipe you’ll love my EAT THE RAINBOW VEGAN BOWL and my BUFFALO CAULIFLOWER SALAD.}
Vegan Lime Caesar Salad with Tempeh Bacon
Ingredients
Salad
- 3 Heads Romaine
Croutons
- 200 g Sourdough Bread, cut into 1 inch cubes
- ¼ cup Extra Virgin Olive Oil
- 1 tsp Italian Seasoning
- ½ tsp Garlic Powder
- ¼ tsp Sea Salt
- ¼ tsp Freshly Ground Pepper
Lime Caesar Dressing
- ½ cup Tahini
- 2 tbsp Fresh Lime Juice, this is equal to about 1/2 a small lime
- 2 tbsp Rice Vinegar
- 1 tsp Dijon Mustard
- 3 tbsp Tamari
- ½ tsp Sea Salt
- ¼ tsp Freshly Ground Pepper
- ¼ tsp Garlic Powder
- 1-3 tbsp Filtered Water
Tempeh Bacon
- 2 blocks Tempeh
- ¼ cup Tamari
- ½ tsp Sea Salt
- ½ tsp Paprika
- 2 tbsp Avocado Oil
Vegan Parmesan
- ¼ cup Nutritional Yeast
- ¼ cup Hemp Seeds
- ¼ cup Cashews
- ½ tsp Sea Salt
Instructions
Start with your lettuce.
- Chop the ends off your romaine heads and shred with a knife. I like mine on the thinner side, but you can cut them to be whatever size you’d like.
- Wash then spin in a salad spinner to draw out as much moisture as possible.
- Place lettuce in a container or bowl and store in the fridge while you work on the remaining steps.
Prepare the croutons and tempeh bacon.
- Preheat the oven to 375 and bring a pot of water to a boil. Grease a square baking dish.
- Chop tempeh into cubes – the thinner they are, the crispier they get. I prefer them a bit larger, about 1/2 – inch squares. Set aside momentarily.
- Cube your sourdough and arrange in your baking dish. Drizzle a generous amount of olive oil, then sprinkle the Italian seasoning, garlic powder, salt and pepper. Toss gently until well-combined. Bake for 30 minutes, stirring once halfway through cooking in order to brown all sides of the croutons.
- Once your water has started boiling, add in your cubed tempeh and let it boil for 10 min. This process helps to remove the bitter fermented taste. Strain the tempeh then toss in the oil, tamari, maple syrup, and paprika. Let marinate while the croutons continue to bake.
- As soon as the croutons are done, remove them from the baking dish and replace them with the tempeh. Turn the oven up to 425 and place in the oven right away.
- Bake the tempeh for about 30 minutes to an hour. This all depends on the thickness of your tempeh. The goal is a crispy, bacon-like texture. I personally like mine a bit larger and undercooked, so I bake them about 45 minutes. Keep an eye on them and remove them when you’re satisfied with the level of crisp. I recommend taking them out after 25 min to give them a quick stir.
- Alternatively, you can pop them in the air fryer for about half the time, or pan fry them.
Make the dressing.
- Add all ingredients together in a bowl. Whisk well until fully combined. Start with 1 tbsp water and gradually increase depending on what consistency you like. I used a really runny tahini, so I only needed 1 tbsp of water.
- This recipe will make you more dressing than you actually need in the recipe. Store in an airtight container in the fridge for no more than a week.
Make the parmesan.
- Add ingredients into a blender or food processor. Pulse until roughly combined, about 10 – 15 seconds.
- You will have a significant amount leftover which you can keep in an airtight container in your pantry. It should last at least a month.
Assemble the salad.
- Remove your lettuce from the fridge and add to your large serving bowl.
- If you’re serving to a group, add in all of the ingredients and about 1/4 of the dressing. Gradually add more dressing until you’re satisfied – there will be a fair amount leftover.
- If you’re planning on eating this throughout the week, do NOT toss in the dressing or it’ll get soggy. Keep the salad with the tempeh, parmesan, and croutons in an airtight container for up to a week. The dressing will last about a week or 2.