A vegan twist on everyone’s favorite salad
Caesar Salad has always been one of my favorite spring and summer foods and one I have missed a lot since going vegan. I’ve tried plant based versions in quite a few restaurants and it never hit quite the spot.
After experimenting over the last year I have finally managed to find a recipe that comes VERY close to the original. It has a few ingredients that might not be so easy to find, but if you check the notes I will give you replacements for all of those.
If you don’t feel like having just a salad I highly recommend mixing all ingredients in a bowl and wrapping them in a tortilla for a caesar chicken wrap.
Vegan Caesar Salad
Course: Starter, Main, SaladCuisine: American, VeganDifficulty: Easy2
servings30
minutesIngredients
- For the Dressing
3 heaped tbsp vegan Mayonnaise
2tsp Dijon Mustard
2tsp No Fish Sauce
1 Clove of Garlic, minced
1-2 tbspLemon Juice (Depending on how tangy your mayo is)
1/2 tsp Salt
- For the Salad
1 Head of Lettuce
2 Tomatoes
1/2 Cucumber
2 Cups Croutons
(Optional) 2 tbsp vegan Parmesan
- For the vegan Chicken
2 Cups soy chunks
2 tbsp Liquid Smoke
2 tbsp Soy Sauce
Directions
- Vegan Chicken
- Soak the soy chunks in veggie stock for 15 minutes, then squeeze and marinade in a bowl with liquid smoke and soy sauce
- Fry the vegan chicken off in a pan with a little oil until its crispy
- For the Dressing
- Mix all ingredients in a bowl. Depending on your brand of Mayo, you might need to add a little water to get the right consistency.
- For the Salad
- Chop lettuce, cucumber and tomatoes
- Arrange the veggies in a bowl and top with vegan chicken and croutons
- Add the Caesar Dressing
- (Optional) Sprinkle with vegan parmesan
Notes
- If you can’t find vegan fish sauce, you can add a little ground up nori sheet instead
- Instead of the soy chunks you can also use any other vegan chicken alternative or even use roasted and spiced chickpeas for a healthier alternative
