Tempeh Caesar Salad

Tempeh Caesar Salad is a plant-based version of the classic caesar. Made with tempeh, crispy chickpeas, homemade vegan parmesan, drizzled with oil-free cashew caesar dressing, and served on romaine. Vegan, oil-free, gluten-free.

Author:

Elizabeth | At Elizabeth's Table

Serves:

4 Prep:

10 minutes

Cook:

35 minutes

TOtal:

45 minutes

Ingredients

‍Chickpeas

1 15-Ounce Can Chickpeas, drained and rinsed
2 Teaspoons Garlic Powder
1 Teaspoon Salt
1/4 Teaspoon Black Pepper

Tempeh

1 8-Ounce Block Tempeh, cubed
3 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
1 Tablespoon Fresh Lemon Juice
2 Teaspoons Maple Syrup
2 Cloves Minced Garlic

Salad

1 Head Romaine, chopped
Crispy Chickpeas
Cooked Tempeh
Vegan Parmesan
Vegan Cashew Caesar Dressing

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a medium bowl, toss the chickpeas, garlic powder, salt, and pepper. Stir to coat the chickpeas. Arrange on the baking sheet and bake for 35-40 minutes, until crisp.
Meanwhile, cook the tempeh. Add the cubed tempeh, soy sauce, lemon juice, maple syrup, and garlic to a non-stick pan. Cook over medium heat for 5-10 minutes, stirring occasionally, until the liquid has been absorbed.
Prepare the vegan parmesan and vegan cashew caesar dressing.
Assemble the salad. Place a bed of lettuce in a large bowl or platter. Top with the crispy chickpeas and cooked tempeh. Sprinkle with vegan parmesan and drizzle with the cashew caesar dressing. Enjoy!