Tempeh Caesar Salad

Tempeh Caesar Salad is a plant-based version of the classic caesar. Made with tempeh, crispy chickpeas, homemade vegan parmesan, drizzled with oil-free cashew caesar dressing, and served on romaine. Vegan, oil-free, gluten-free.

Course Salad

Cuisine American, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 363

Author Elizabeth

Ingredients

‍Chickpeas

1 15 Ounce Can Chickpeas, drained and rinsed
2 Teaspoons Garlic Powder
1 Teaspoon Salt
¼ Teaspoon Black Pepper

Tempeh

1 8 Ounce Block Tempeh, cubed
3 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
1 Tablespoon Fresh Lemon Juice
2 Teaspoons Maple Syrup
2 Cloves Minced Garlic

Salad

1 Head Romaine, chopped

Vegan Parmesan

¾ Cup Cashews
1 Tablespoon Nutritional Yeast
1 Tablespoon Garlic Powder
¾ Teaspoons Salt

Vegan Cashew Caesar Dressing

½ Cup Raw Cashews
¼ Cup Lemon Juice
2 Tablespoons Dijon Mustard
1 Tablespoon Nutritional Yeast
1 Tablespoon Capers in brine
2 Teaspoons Garlic Powder
1 Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
¼-1/2 Cup Water

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a medium bowl, toss the chickpeas, garlic powder, salt, and pepper. Stir to coat the chickpeas. Arrange on the baking sheet and bake for 35-40 minutes, until crisp.
Meanwhile, cook the tempeh. Add the cubed tempeh, soy sauce, lemon juice, maple syrup, and garlic to a non-stick pan. Cook over medium heat for 5-10 minutes, stirring occasionally, until the liquid has been absorbed.
Prepare the vegan parmesan and vegan cashew caesar dressing.
Assemble the salad. Place a bed of lettuce in a large bowl or platter. Top with the crispy chickpeas and cooked tempeh. Sprinkle with vegan parmesan and drizzle with the cashew caesar dressing. Enjoy!

Notes

**Nutrition information calculated with one serving of dressing per serving of salad and ⅓ batch of vegan parm.

Nutrition