Vegan Caesar Salad
Vegan Caesar Salad
Vegan Caesar Salad. This Vegan Caesar Salad is full of crunch and flavour.
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
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.