I was a huge Caesar salad girl before I went vegan, and have now tried so many versions of Caesar salad at various vegan restaurants, I decided it was time to finally make my own. This salad is creamy, nutritious, and has some good plant protein with the tempeh!
As always, if you like this recipe, then snap a pic for insta and tag @simply__radishing for feature!
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Ingredients:
1/3 block of Tempeh
1/4 cup BBQ sauce of choice
4 cups of kale (massage with lemon juice)
2 tbs pepitas
1 thin slice of red onion
8-10 cherry tomatoes (halved)
Dressing:
1/2 tbsp tahini
1/2 tbsp nooch (nutritional yeast)
1/4 tsp miso
1/4 tsp dijon mustard
1/4 tsp garlic powder
salt and pepper to taste
2 tbsp + more for thinner consistency of warm water
Instructions
Pre-heat your oven to 350.
Slice Tempeh long ways or dice into cubes. Pour BBQ sauce in a bowl and marinate your tempeh, then line on a sprayed baking sheet. Bake for 10-12 minutes. When the tempeh is finished baking and cooled a little, toss the pieces back in the remaining BBQ sauce.
While tempeh is baking, combine all ingredients for the dressing and whisk with a fork. If you want a thinner consistency, add a little more warm water.
Massage kale with lemon juice - this makes it easier to digest and makes it taste better!
Toss kale in dressing and then top with the tomatoes, onion, tempeh, pepitas, and a couple red pepper flakes if you like things spicy!
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