Vegan Kale Caesar Salad With Tempeh Bacon

Vegan Kale Caesar Salad With Tempeh Bacon Recipe

By Hot For Food

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 10 minutes

Ingredients

caesar dressing (makes 2 cups)

1 garlic bulb

1 tbsp olive oil

pinch sea salt

3/4 C raw cashews, soaked for 20 minutes in hot water

3/4 C water

1 pitted medjool date

3 tbsp lemon juice

1 tsp lemon zest

3 1/2 tbsp nutritional yeast

1 tbsp apple cider vinegar

1/2 tsp dijon mustard

1 tsp sea salt

1 tsp ground black pepper

garlic croutons

3 C cubed bread

1/4 C olive oil

1 tbsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp ground black pepper

2 tbsp vegan parmesan (optional)

tempeh bacon

1 250 g package tempeh

1/2 C low-sodium soy sauce or tamari

1/2 C water

1 tbsp liquid smoke

3 tbsp maple syrup

1 tbsp smoked paprika

1-2 tbsp coconut oil, for frying

salads

8 to 9 C kale, finely chopped into ribbons/shreds (stems removed)

1 tsp lemon juice

pinch sea salt

1 C caesar dressing (above)

ground black pepper, to taste

Instructions

1Preheat your oven to 400°F.

2To prepare the bulb of garlic for roasting, peel the outer layers of the garlic bulb leaving a thin layer still in tact and cut the top of the bulb off (approximately 1/4-inch from the top) so the cloves are visible. Coat the top with 1 tbsp of olive oil and a pinch of sea salt, then bake for about 35 minutes or until the cloves are browned and soft to touch.

3Remove the roasted cloves of garlic from the bulb and place in a high-powered blender. Drain the soaked cashews and rinse with more water until it runs clear. Place the cashews and the remaining dressing ingredients in the blender and mix on high until very smooth.

4Refrigerate the caesar dressing for at least 1 hour before serving. In the meantime, prepare the croutons and tempeh bacon. Start by preheating oven to 350°F.

5For the croutons, whisk together olive oil, garlic powder, onion powder, sea salt, and ground black pepper. Toss the cubed bread in the mixture until well coated. If you’re adding the vegan parmesan, add that to the bowl and toss to coat the bread evenly.

6Lay out the bread onto a baking sheet and bake for approximately 10 to 15 minutes, turning over once in the middle of baking, until golden brown. Depending on the bread you use, the time will vary so just keep an eye on them. Gluten free bread takes longer, approximately 20 minutes and gluten free bread is always a bit gummy so don’t expect them to be crispy crunchy croutons. I prefer an Italian baguette!

7For the tempeh bacon, thinly slice the tempeh into strips approximately 1/8-inch to-1/4-inch thick.

8Whisk together low-sodium soy sauce or tamari, water, liquid smoke, maple syrup, and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish and refrigerate for at least 1 hour.

9To cook, heat a non-stick pan over medium and add 1 tbsp of coconut oil. Once the pan is hot add the slices of tempeh without overcrowding the pan. You might need to cook in two batches.

10Once the first side starts to brown, you’ll want to start de-glazing the pan with a bit of the left over marinade to prevent the slices from sticking and to get them really caramelized and browned. Flip the slices and do the same thing on the other side. You may need to add another tablespoon of coconut oil at this point. Cook time is approximately 15 to 20 minutes. Remove from the heat to cool while you assemble the caesar salad.

11Wash kale and remove the leaves from the stems and discard those. Finely chop the leaves into ribbons or shreds and place in a large mixing bowl. Put lemon juice and sea salt on the kale and massage it into the leaves lightly with your hands for 2 to 3 minutes until you notice it becoming darker in color and slightly wilting.

12Add 1 cup of the caesar dressing and ground black pepper and toss to coat evenly. Portion out the dressed kale to your serving dishes and top each salad with tempeh bacon, garlic croutons, and drizzle more dressing, as desired. Serve immediately.

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