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Vegan Caesar Salad Recipe

Vegan Caesar Salad Recipe

Vegan Caesar Salad Recipe

Entertaining a crowd this weekend? Our Vegan Caesar Salad is full of crunch and flavour. 

Vegan Caesar Salad Recipe: Ingredients

Serves 8

  • 2 tbsp tamari or light soy sauce
  • 1 tbsp maple syrup
  • 300g tempeh (fermented soybeans, similar to tofu. Buy at greengrocers), sliced
  • 1 tbsp extra virgin olive oil or vegetable oil
  • 1 bunch kale, stems removed, leaves shredded
  • 2 baby cos hearts (Little Gems), cut into wedges
  • 2 lebanese cucumbers, cut into chunks
  • 1 1/2 cups alfalfa sprouts
  • Micro herbs, to garnish


Crispy Baked Chickpeas

  • 400g chickpeas, drained, rinsed
  • 1 tsp garlic powder
  •  1/2 tsp sea salt flakes
  • 1 1/2 tsp extra virgin olive oil, plus extra, to grease


Vegan Caesar Dressing

(makes 1 cup)

  • 1/2 cup raw cashews, soaked
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon or lime juice
  • 1 tbsp Dijon mustard
  • 1-2 garlic cloves
  • 2 tsp vegan Worcestershire sauce
  • 3 tsp capers, drained


How to make our Vegan Caesar Salad Recipe

1. Combine tamari or soy and maple syrup in a small bowl. Add tempeh and toss to coat then set aside to marinate.

2. To make crispy baked chickpeas, preheat oven to 140°C fan-forced. Grease and line a baking tray with baking paper. Place chickpeas on prepared tray, sprinkle with garlic powder, salt and oil. Toss to coat. Arrange in a single layer and cook, stirring halfway through cooking, for 50-60 minutes or until chickpeas are crispy (they will crisp up more as they cool). Set aside.

3. To make vegan caesar dressing, place all ingredients in the bowl of a small food processor and process until smooth. Season with salt and pepper to taste. Set aside.

4. Heat oil in a medium frying pan over a medium heat. Drain marinated tempeh then add to pan. Cook for 2 minutes each side or until golden brown and slightly crisp. Remove from pan and drain on paper towel.

5. Gently toss kale and baby cos on a serving platter. Top with cucumber, crispy tempeh, chickpeas and sprouts. Drizzle with dressing and garnish with micro herbs. Serve.


Looking for more vegan salad ideas? Try our Roasted Leek & Farro Salad with Pecans & Cranberries. 

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