Vegan Caesar Salad with Maple Tempeh and Sesame Parmesan

Years ago, Caesar salads were a regular part of my diet. I recall taking a break from my very first casual job and buying a creamy salad and a strawberry milk and devouring the whole thing. I wonder why my teenage skin was so bad?!
My Vegan Caesar Salad has the same creamy dressing, a cheesy parmesan and a crunchy crouton, but made with far healthier ingredients and without any animal products. The parmesan recipe is a personal favourite of mine, and can be added to any salad, pasta or veggie dish. This recipe is a real party pleaser and is a great introduction to tempeh, too! 

Vegan Caesar Salad

 

Ingredients for the maple tempeh

  • 160g tempeh
  • 1/2 tbs extra virgin olive oil
  • 1 tbs maple syrup
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin

Ingredients for the vegan parmesan

  • 50g pine nuts
  • 25g sesame seeds
  • 25g nutritional yeast
  • 1/2 tsp chicken salt
  • 1/2 tsp smoked paprika 

Ingredients for the dressing

  • 1 tbs extra virgin olive oil
  • 2 tsp dijon mustard
  • 1 tsp minced garlic
  • A squeeze of lemon juice (around 8g)
  • Salt and pepper, to taste 

Ingredients for the salad

  • 1 x 400g tin chickpeas, drained (reserve the liquid to make aquafaba!)
  • 1 tsp Italian herbs
  • 1 tsp paprika
  • 1 tsp ground garlic
  • Salt and pepper to taste 
  • 1 tbs capers, roasted or fresh
  • 200g cos lettuce, roughly chopped
  • Cherry tomatoes, optional

Vegan caesar salad

Easy salad recipe

Vegan salad

Vegan parmesan recipe

 

 

 

 

 

Instructions for the maple tempeh

  • Cut tempeh into pieces and place in a medium sized bowl.
  • Add remaining tempeh ingredients and mix to combine. Leave to marinate for 30 minutes. 
  • Place tempeh and liquid into a frying pan and cook, turning once the first side is brown and starting to get crispy. 
  • Keep warm until ready to use. 

Instructions for the vegan parmesan

  • Place all ingredients into a food processor and blend until mixture resembles breadcrumbs, or once it's as coarse as you'd like it. Set aside until ready to use.

Instructions for the dressing

  • Combine all ingredients in a food processor and blend until smooth. Set aside until ready to use.

Instructions for the salad

  • Toss chickpeas in herbs, paprika, garlic and seasoning in a bowl and place on a baking tray. Bake in the oven for approximately 30 minutes on a medium heat, until chickpeas are crunchy and starting to brown. 
  • Combine lettuce, capers and all salad components including the dressing and serve!

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