Bacon Caesar Salad
Balanced & delicious vegan Caesar salad.
Ingredients
Salad
- 1 cup chopped romaine
- 1 slice bread, I used the brand Bread Srsly
Dressing
- 4 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tsp mustard
- 2 tbsp coconut aminos
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 2 tbsp ground flax meal
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 - 3 tbsp water
Tempeh Bacon
- ½ block tempeh
- 2 tbsp tamari
- 1 tbsp agave or maple syrup
- ½ tsp liquid smoke, optional
- 1 tsp garlic powder
- 1 tsp sea salt
Parmesan
- 4 tbsp nutritional yeast
- 3 tbsp hemp seeds
- 1 tsp sea salt
- 2 tbsp cashews
Instructions
Tempeh Bacon
- Chop tempeh into semi-thin strips or cubes - the thinner they are, the crispier they get.
- Add remaining ingredients in a bowl and let tempeh soak in mixture for at least 10 minutes.
- Bake in the oven at 375 degrees for 10 min or so on each side or until they reach your desired level of crisp. Alternatively, you can pop them in the air fryer for the same amount of time, or pan fry them.
- Break strips up into little pieces and sprinkle all over the salad
Dressing
- Combine all ingredients in a bowl. Mix well until fully combined & creamy. Start with 1 tbsp water and gradually increased depending on how thick you want it
- Store in an airtight container in the fridge for no more than a week.
Parmesan
- Add ingredients into a blender or food processor. Pulse until roughly combined.
Salad
- Wash and chop lettuce and place in a bowl.
- Cube a slice of bread and add to your oven or air fryer for about 10-15 minutes at 400 degrees. The amount of time depends on how crispy you want your croutons - check on them after 10 minutes and go from there.
- Add all toppings, dressing, and parmesan to salad and mix to combine. Save the leftovers in the fridge for no more 5 days.