Caesar Salad with Tempeh Bacon
Time to toss up something extraordinary! Our Caesar Salad with Tempeh Bacon is a true masterpiece. The zesty dressing, crunchy tempeh bacon, and nutrient-packed greens create a symphony of flavours. Head to our website for the recipe and add a burst of freshness to your day!
Prep Time 15 mins
Cook Time 20 mins
Course Appetizer
Cuisine French, Vegan
- ½ head of kale de-stemmed and chopped
- ½ juice of a lemon
- ½ head of romaine lettuce chopped
- ½ red onion sliced thin
- ¼ cup hemp hearts *optional*
TEMPEH 'BACON':
- 1 brick of henry’s tempeh
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp garlic powder
DRESSING:
- ½ cup plain hummus
- 2 tsp dijon mustard
- 1/4 cup lemon juice
- ¼ cup capers + 2 tbsp of the brine
- 4 garlic cloves roughly chopped
- 3-4 tbsp olive oil
- 2 tsp maple syrup
- ½ tsp salt
- ½ tsp black pepper
Preheat an oven to 400F.
In a blender, combine the dressing ingredients. Blend until smooth. Taste and adjust for seasoning. Dressing should be creamy and smooth.
Slice tempeh into strips and then in half. Combine soy sauce, maple syrup, garlic powder and tempeh in a bowl and toss. Place on a baking sheet and cook for 7 minutes, flip and cook another 7 minutes or until starting to crisp. Set aside to cool.
In a large bowl, place the chopped kale and add the juice of half a lemon. Using your hands, massage the kale to help break it down. Massage for 1-2 minutes. Add the romaine lettuce, hemp hearts and red onion.
Add some of the dressing and toss to combine. Add more dressing until it is as dressed as you like it. Top with the tempeh bacon and some vegan parmesan. Enjoy!