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Vegan Caesar Salad

Vegan Caesar Salad

This Vegan Caesar Salad is full of crunch and flavour.

Vegan Caesar Salad

 

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 Worcestershire sauce

3 tsp capers, drained

 

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

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.

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.

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.

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.

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