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