Tempeh Caesar Salad

AuthorJen Booker
RatingDifficultyBeginner

This is from my favourite restaurant in Bath ,The Green Rocket!

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 250 g Tempeh
 1 Romaine Lettice
 8 Sun-dried tomatoes
 2 tbsp Capers
For the caesar dressing
 125 g Vegan mayonnaise
 3 tbsp Nooch
 1 tbsp Lemon juice
 0.50 tsp Marmite
 1 tbsp Vegan Worcestershire sauce
 0.50 tsp Tabasco
 25 ml Soy cream
 2 tbsp Water
To serve
 Croutons
 Cashew parmesan
 Vegan bacon bits

1

Cut the tempeh into cubes and fry in olive oil until golden and a bit crisp. Drain on paper towel

2

Combine the lettuce, sun-dried tomatoes, capers and the tempeh once cooled.

3

Put all the dressing ingredients in a blender and blitz until smooth. Add water as required to get to your desired consistency.

4

To serve mix everything together and garnish with 'bacon', 'parmesan' and croutons.

CategoryCuisine

Ingredients

 250 g Tempeh
 1 Romaine Lettice
 8 Sun-dried tomatoes
 2 tbsp Capers
For the caesar dressing
 125 g Vegan mayonnaise
 3 tbsp Nooch
 1 tbsp Lemon juice
 0.50 tsp Marmite
 1 tbsp Vegan Worcestershire sauce
 0.50 tsp Tabasco
 25 ml Soy cream
 2 tbsp Water
To serve
 Croutons
 Cashew parmesan
 Vegan bacon bits

Directions

1

Cut the tempeh into cubes and fry in olive oil until golden and a bit crisp. Drain on paper towel

2

Combine the lettuce, sun-dried tomatoes, capers and the tempeh once cooled.

3

Put all the dressing ingredients in a blender and blitz until smooth. Add water as required to get to your desired consistency.

4

To serve mix everything together and garnish with 'bacon', 'parmesan' and croutons.

Tempeh Caesar Salad

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