Vegan Cesar Salad

Who need chicken when you can have a vegan Cesar salad? Marinated tempeh (or chickpeas), crunchy croûtons and caramelized almonds are served on a bed of lettuce and dressed with a silken tofu-based dressing. Also, read the whole post for tips on how to make a fulfilling, nourishing and balanced “salad meal”!

Salad :
1 head lettuce or 4 handfuls of your favourite greens
a dozen cherry tomatoes (optional)
thinly sliced red onion or shallot (optional)
2 soft-boiled eggs (cook 4 minutes in boilng water then place in an ice bath, optional and obviously not vegan!)

Marinated Tempeh:
1 block tempeh (100 g), or use cooked chickpeas instead
1 tbsp olive oil
1 tbsp maple syrup
1 tsp smoked or regular paprika
1 tsp chopped thyme or oregano

Croûtons:
3 slices of bread (use GF if needed)
1 tbsp olive oil

Caramelized almonds: (omit for a nut-free version, or use sunflower seeds instead)
1 handful almonds, chopped
1 tbsp soy sauce (check the label to ensure it’s GF if needed)
1 tsp maple syrup
1/2 tsp powdered garlic
1 good pinch pepper

Sauce :
30 g silken tofu (approx 3-4 tbsp)
1 tsp miso paste (check the label to ensure it’s GF if needed) or capers
1 tbsp lemon juice
1 tsp mustard
1 tbsp olive oil
1/2 garlic clove (optional)

View the full recipe at Lemon Pie and Tie&Dye →