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Vegan Kale Caesar Salad with Tempeh Bacon

FOR THE SALAD:
80g raw cashews (soaked for a minimum of 3 hours)
170ml water
1 bulb of roasted garlic approx 7-9 cloves.
1 pitted Medjool date
1 lemon, juice & zest
1/2 Tbsp nutritional yeast
1 tbsp RAW Apple Cider Vinegar
1/2 tsp Dijon mustard
1 tsp sea salt
1 tsp ground pepper
1 bag of kale

FOR THE GARLIC CROUTONS:
A handful of cubed bread of your choice
50ml RAW Extra Virgin Olive Oil
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1/2 tsp ground pepper
2 tbsp vegan Parmesan

FOR THE TEMPEH BACON:
Tempeh (approx 250g)
110ml tamari
75ml tbsp water
75ml liquid smoke
110g maple syrup
1 tbsp smoked paprika
1-2 tbsp RAW Coconut Oil (for frying)
Extra water for de-glazing the pan

FOR THE SALAD:
1. Drain the soaked cashews and rinse with more water until it runs clear.
2. Place all the ingredients (except the kale) in a blender and mix on high until smooth.
3. Refrigerate for at least 1 hour before serving on the kale.

FOR THE GARLIC CROUTONS:
1. Preheat the oven to 180°C.
2. In a mixing bowl whisk together the olive oil, garlic powder, onion powder, sea salt, and pepper. Toss the cubed bread in the mixture until well coated. If you’re adding the vegan Parmesan, then add it here.
3. Lay out the bread pieces onto a baking sheet and bake for approximately 10-15 minutes, turning over to ensure they are golden brown.
4. Remove from the oven and allow it to cool.

FOR THE TEMPEH BACON:
1. Thinly slice the tempeh.
2. Whisk together all the liquid ingredients and smoked paprika, then lay the tempeh slices in a small dish and pour over half the sauce. Marinate in the fridge for at least 1 hour.
3. To cook, heat a non-stick pan to a medium heat and add 1 tbsp of coconut oil. When it’s hot, add the slices of tempeh.
4. Once the first side starts to brown, flip the slices and do the same thing on the other side. Cook for approx 15-20 minutes.
5. Remove from the heat to cool while you assemble the salad.

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Serves 4