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.
This is a vegan version of the classic caesar salad!
A traditional caesar salad is parmesan and croutons, served on romaine. Often with hard boiled eggs and/or chicken. And of course, caesar dressing.
This tempeh caesar salad replaces the parmesan with an easy homemade vegan parm. And the croutons with crispy, crunchy chickpeas (so the salad is also gluten-free!).
Tempeh is the protein source, replacing the chicken/hard boiled eggs.
And then the salad is drizzled with my oil-free vegan caesar dressing (because traditional caesar is made with anchovies, eggs, cheese, and oil.)
The result: an incredibly delicious salad that's just as hardy as the 'regular' version. And just as flavorful!
Step 1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step 2. 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.
Step 3. 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.
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Step 4. Prepare the vegan parmesan and vegan cashew caesar dressing.
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Step 5. 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!
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Some people will suggest steaming tempeh to avoid bitterness, but I don't find this necessary.
Especially in a recipe like this where the tempeh gets a good flavor from soy sauce, lemon juice, and maple syrup - there's no need to steam and absolutely no bitterness!
You can use cubed tofu instead of tempeh in this salad. You can cook it in the exact same way!
Tofu has a much softer texture though, so it won't be quite the same.
This salad is delicious with freshly cooked tempeh and chickpeas that gently warm the other ingredients.
You can also let the tempeh and chickpeas cool completely before assembling. And leftovers are delicious cold!
Store any leftovers you have in an air-tight container in the fridge.
This salad will last up to a week in the fridge. After 3-4 days, the romaine may get a bit soft, but it won't go bad.
To make your salad last longer, only assemble what you will eat in one sitting. Then store the greens separate from the tempeh and dressing.
Jesus thank you for this tempeh caesar salad. Thank you for healthy versions of our favorite foods, that nourish and fuel our bodies. Amen.
Love salads? Here are some of my favorite salad recipes you can try next:
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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.
Chickpeas
Tempeh
Salad
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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