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Food Pharmacy, Recipes

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Vegan Caesar salad – Comfort food part 3

We love Caesar salad. But is a vegan Caesar salad really as good without the crunchy bacon, garlic croutons and parmesan cheese? Yes, we actually dare to say so.

For what is really so good about Caesar Salad? In our opinion, it is a combination of the soft sticky salad leaves, the crunchy bacon and the crispy croutons. So today we will make a vegan Caesar salad with at least as creamy a dressing with nutritional yeast instead of anchovies. And then we will serve it with romaine lettuce, crispy fried shiitake mushrooms and carrots and oven-baked chickpeas. It will be at least as good!

We usually make our mayonnaise ourselves, it’s easy as pie, and the recipe is here. There is also a great recipe in our cookbook, you can find it here. But for those of you who do not have the strength, time or will, you have a good vegan mayonnaise in a jar that we can vouch for here.

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Comfort food part 3: Vegan Caesar salad with facon and chickpea croutons

  • By : Food Pharmacy
Scale

Ingredients

2 heads romaine lettuce

Caesar dressing

1 dl vegan mayonnaise
3 tablespoons nutritional yeast
1/2 lemon, juice
salt & black pepper

Chickpea croutons

1 box chickpeas
2 tablespoons olive oil
salt

Facon

150 g shiitake mushroom, thinly sliced
1 carrot, thinly sliced
0.5 dl olive oil
1 teaspoon smoked paprika powder
salt

For serving

1 handful of pecans, coarsely chopped
black pepper

Instructions

Caesar dressing

Mix everything in a blender to a smooth sauce.

Chickpea croutons

Set the oven to 160 degrees Celsius. Spread cooked and dry chickpeas on a sheet of parchment paper. Drizzle with oil and sprinkle with salt. Roast in the oven for about 15 minutes.

Facon

Keep the oven at 150 degrees. Mix finely sliced ​​mushrooms and carrot with oil, smoked paprika powder and salt on a plate. Roast in the oven for about 20 minutes or until the mushrooms are slightly crispy. Remove and allow to cool.

Salad

Grate the salad into pieces. Stir in the dressing and distribute on four plates. Top with the chickpeas, shiitake bacon, pecans and nutritional yeast.

Nutrition

  • Serving Size: 1 bowl

More salads from FP:

Rainbow Salad With Peanut And Ginger Dressing

Pistachio and Melon Salad

Kale Salad With Lentils, Carrot Hummus And Smoked Tofu

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