Name: Tempeh Caesar Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Tempeh; 1 Romaine Lettice; 8 Sun-dried tomatoes; 2 tbsp Capers; 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; Croutons; Cashew parmesan; Vegan bacon bits

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

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

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

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

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

CategoryStartersCuisineMexican

Ingredients