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



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


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

For serving

1 handful of pecans, coarsely chopped
black pepper


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.


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.


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