Description
A delicious vegan Caesar salad recipe with tempeh bacon bits and the best fish-free dressing.
Ingredients
Scale
For the Tempeh Bits
- 1 block of tempeh, chopped into 1/4 inch cubes
- 3 Tbsp olive oil
- 3 Tbsp tamari
For the Croutons
- 3–4 pieces of stale gluten-free bread or bread ends, cut into 1/2 inch squares
- 2 cloves garlic, minced or chopped finely
- 1 Tbsp dry or 2–3 Tbs fresh oregano, chopped
- 2 Tbsp olive oil
For the Vegan Caesar Salad Dressing
- 1/3 cup water
- 1/4 cup almond butter
- 1 clove garlic
- 3 Tbsp nutritional yeast
- 2 Tbsp tamari
- 2 Tbsp dijon mustard
- 1/2 lemon, juiced
- 1 Tbsp olive oil (or flax oil)
For the Salad
4-6 cups greens of choice
Instructions
- Start with the tempeh. In a large pan, heat olive oil over medium heat. Add in tempeh cubes and lightly sauté until browned.
- Add in tamari and cook until it is fully absorbed.
- Remove from heat and set the tempeh aside on a plate.
- In the same pan the tempeh was cooking in, heat olive oil over medium heat. Add in garlic and oregano coat in oil.
- Toss in bread and mix thoroughly, until bread is lightly coated in herbed oil.
- Leave on low-medium heat, stirring and turning occasionally to avoid burning.
- Once evenly toasted, remove from heat.
- In a blender, blend the Caesar salad dressing until smooth.
- Putting it all together: Toss the greens and dressing together, then add the croutons and tempeh ‘bacon’. Taste and adjust seasoning if necessary.
- Prep Time: 15
- Cook Time: 20
- Category: Side dish
Keywords: vegan Caesar, vegan Caesar salad, vegan Caesar recipe, salad, barbecue