Vegan Caeser Salad

Our twist on a classic! Learn some new flavour tricks with this one!

Equipment You'll Need

• Spatula

• Big mixing bowl (ideally with a lid)

• Scales or measuring cups

• Jar for making dressing

• Container for marinating

• Baking trays

• Silicone mats or baking paper

• Air fryer or Oven

• Knife

• Chopping Board

Ingredients You’ll Need

For the dressing:

• 3/4 cup vegan mayo (recommend Hellman’s Plant Based Mayo)

• 2 tsp vegan worcestershire sauce (recommend Coles)

• aquafaba from canned chickpeas

• nutritional yeast

• 1 tsp dijon mustard

• 2 tsp minced garlic

• 2 tsp caper brine

• 2 tsp lemon juice

• pinch salt and cracked black pepper

For the coconut bacon:

• 1 cup flaked coconut

• 1 Tbsp liquid smoke

• 1 Tbsp worcestershire sauce

• 1/2 tsp smoked paprika

• 1 tsp crushed toasted fennel seeds

• 2 Tbsp maple syrup

For the chickpea croutons:

• 1 can of chickpeas, with liquid (aquafaba) set aside

• 1 Tbsp garlic powder

• drizzle olive oil

For the salad:

• 1 head of cos lettuce

• 1/2 cup vegan parmesan (I use biocheese parmesan)

• 2 Tbsp capers in white wine vinegar

• 2 Tbsp hemp seeds

Step-by-Step Method

Preparing the Dressing

1. In a jar measure out the dressing ingredients.

2. Put the lid on the jar tightly and shake until the dressing is combined.

3. Leave it in the jar ready to pour over the salad when it is ready.

Preparing the Coconut Bacon

1. In a container with a lid, measure out the worcestershire sauce, liquid smoke, smoked paprika, crushed fennel seeds, salt, and maple syrup.

2. Mix together then add in the flaked coconut to marinate.

3. Allow this to settle for around an hour minimum, then remove the coconut and place on a baking tray.

4. Bake at 140 degrees for 15 minutes, checking halfway to mix the coconut around on the tray so it bakes evenly.

5. Remove from oven and cool before using in the salad.

Preparing the Chickpea "Croutons"

1. Drain the can of chickpeas, reserving the liquid (also known as aquafaba)

2. Toss the chickpeas in olive oil and garlic powder then place on baking tray or in air fryer tray and bake at 180 degrees for 10 minutes or until crispy.

Preparing the Salad

1. Roughly chop the cos lettuce into chunks and place into a large bowl with a lid if you have one, or just a large serving bowl. If you have a lid, it makes it easier to shake the salad to coat it with the dressing.

2. Chop up the capers and add them to the bowl, along with the vegan parmesan, the coconut bacon, the chickpea 'croutons' and the hemp seeds.

3. Mix gently, then pour the mixed dressing over the salad, and combine by either shaking in the bowl with the lid on, or using a spatula to mix the salad.

4. Then it's ready to serve!