Vegan alternative to a Chicken Caesar Salad
My Story
Before I became a vegan, a Chicken Caesar Salad was my go to order when I went out to eat. I decided to try and create a plant-based version and after some playing around with the sauce this is what I came up with. This is so easy to put together and keeps really well in the fridge – I eat it for lunch or use it as a side. It fills you up for a long time as it contains four sources of protein! Can be Gluten-free.
Ingredients
- Salad
- Can of Chickpeas 1 ¾ cups
- 2 Slices Bread ripped into small pieces
- Drizzle of Olive oil
- 1 pack of vegan chicken alternative 2 cups
- 1 pack of vegan bacon alternative diced (1 cup)
- 2 heads of Romaine Lettuce washed and diced
- Sauce
- ½ cup of cashews
- 1 cup of plant milk
- 3 tbsp nutritional yeast
- Pinch of salt and pepper
- 1 tsp mustard
- 1 tbsp lemon juice
- 2 cloves garlic
Instructions
- Preheat the oven to 400 F.
- Place all the lettuce in a salad bowl.
- Heat a little oil in a non-stick pan on a medium high heat and add the meat alternatives.
- Fry until cooked, following the packet instructions and put in the salad bowl.
- Drain the chickpeas and place them on a baking tray along with the bread pieces and a drizzle of olive oil.
- Bake until the chickpeas have hardened and turned a darker colour and the croutons are toasted, then add to the bowl.
- Blend all the sauce ingredients in a high speed blender. The sauce needs to cover all the lettuce and other elements of the salad so add more plant milk if too thick (should pour easily).
- Top with another sprinkle of nutritional yeast.
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