Grilled vegan Caesar salad is charred to perfection with fresh and tangy flavors shining through. Topped with vegan bacon bits, seasoned croutons and thinly sliced red onion. This dish is sure to be a hit at any dinner party!
Ingredients
Dressing
½ cup raw cashews, soaked in boiling water
¼-1/2 cup reserved soaking water
2 TBS vegan mayonnaise
3 TBS fresh lemon juice
2 Heaping TBS vegan parmesan cheese or nutritional flakes
1 TBS olive oil
1 TBS dijon mustard
1 nor seaweed sheet, very finely ground (optional)
2 tsp capers, rinsed
1 tsp black pepper
Kosher salt to taste
TVP Bacon Bits
1 cup boiling water
¾ cup textured vegetable protein (TVP)
1 "Not Chikn" buillon cube
1½ TBS liquid smoke
1 TBS soy sauce
⅛ tsp Kosher Salt
5-8 TBS canola oil
For the Salads
3 heads of romaine lettuce, cut in half lengthwise
Vegan croutons
Red onion, thinly sliced
TVP Bacon
Instructions
Dressing
Soak cashews for 4-6 hours or overnight. If time is of the essence, boil 2 cups of water and soak cashews in boiling water for 45 minutes to 1 hour
In a high speed blender, place all the ingredients except for water and pulse until very smooth with no remnants of cashews
If dressing is too thick, add ¼ of reserved soaking water and blend again
Add water until dressing is to the consistency of your liking
Add salt and pepper to taste
Reserve and set aside
TVP Bacon Bits
In a mixing bowl, add dry TVP
In a small saucepan, heat water and buillon cube until boiling
Add boiling seasoned water to TVP and let rehydrate for 10-15 minutes
Once rehydrated, add liquid smoke, soy sauce and salt.
Mix thoroughly
In a pan on medium heat, add TVP mixture and simmer until the remaining liquid has cooked out
Slowly adding 1 tablespoon of oil at a time, continue to mix TVP mixture often
If mixture becomes dry, add another tablespoon of oil
Continue to mix until TVP bits become dark brown and crispy, resembling real bacon bits, about 20 minutes or so
Transfer to a paper towel lined plate and set aside
For the Salads
Grill romaine lettuce on each side until charred, but still cool on the inside, about 2-3 minutes per side
Transfer grilled lettuce back into the refrigerator to cool for about 10-15 minutes
Assemble salads and ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/grilled-vegan-caesar-salad/