Grilled Vegan Caesar Salad
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Serves: 6 Grilled Vegan Caesar Salads
 
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
  1. 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
  2. In a high speed blender, place all the ingredients except for water and pulse until very smooth with no remnants of cashews
  3. If dressing is too thick, add ¼ of reserved soaking water and blend again
  4. Add water until dressing is to the consistency of your liking
  5. Add salt and pepper to taste
  6. Reserve and set aside
TVP Bacon Bits
  1. In a mixing bowl, add dry TVP
  2. In a small saucepan, heat water and buillon cube until boiling
  3. Add boiling seasoned water to TVP and let rehydrate for 10-15 minutes
  4. Once rehydrated, add liquid smoke, soy sauce and salt.
  5. Mix thoroughly
  6. In a pan on medium heat, add TVP mixture and simmer until the remaining liquid has cooked out
  7. Slowly adding 1 tablespoon of oil at a time, continue to mix TVP mixture often
  8. If mixture becomes dry, add another tablespoon of oil
  9. Continue to mix until TVP bits become dark brown and crispy, resembling real bacon bits, about 20 minutes or so
  10. Transfer to a paper towel lined plate and set aside
For the Salads
  1. Grill romaine lettuce on each side until charred, but still cool on the inside, about 2-3 minutes per side
  2. Transfer grilled lettuce back into the refrigerator to cool for about 10-15 minutes
  3. Assemble salads and ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/grilled-vegan-caesar-salad/