Caesar salad is one of those things that I feel like tends to get lost in the mix & people feel like it’s overrated. THEN. They get it & remember how good it is! That’s exactly what happened to me when I first went vegan…I just kinda accepted the fact that I could no longer eat caesar salads and it fell off my raider. After having a few great ones here in LA, I knew I needed to learn to make it myself. Et voila ici! (here it is!)

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Recipe

Cook Time: 10 minutes

Serves: 2 bowls

Ingredients:

• 6-8 leaves of romaine lettuce
• 3-4 tbsp of caesar dressing
• Tempeh crumble
  • 1/3 block of tempeh
  • 1 tbsp olive oil
  • 1/2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • Salt & pepper to taste
• Croutons
  • 3 slices of Bread SRSLY sourdough bread (this best gluten free sourdough I have EVER had)
  • 1 1/2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • salt & pepper to taste
• 2 Brazil nuts

Instructions:

• Preheat oven to broil
• Cut sourdough into cubes & put in a bag or bowl
• Add all croutons seasonings to bowl, toss, & add to one side of a baking sheet
• Cut tempeh into pieces then crumble into bowl that the croutons were in
• Add all tempeh crumble seasonings to the bow, toss, & add to the other side of the baking sheet
• Place baking sheet in oven for 5 minutes, checking FREQUENTLY (I often get distracted here & let them cook too long, so trust me when I say frequently), until crispy
• Wash & chop romaine then add to a bowl
• Once cooked, remove baking sheet from oven
• Add croutons & tempeh crumble to the bowl
• Mix caesar dressing with a bit of water, add to bowl, & toss
• Top with grated Brazil nut & serve!

TIP: I love mixing it up & adding other elements to the salad. My favorites are avocado, sauerkraut, artichoke hearts, or hearts of palm