Love the idea of going vegan (at least on occasion), but worried about getting enough protein? Carina Wolff, who you might know from Kale Me, Maybe, just released a cookbook full of plant-based, protein-packed recipes called Plant-Protein Recipes That You’ll Love. And today, we’re sharing one that truly intrigued us — a vegan caesar salad topped with barbecue tempeh! Here’s what she had to say about the dish:
Caesar salad on its own doesn’t contain much protein, which is why chicken is commonly
added to the dish. However, this vegan dish ditches the chicken and uses tempeh instead.
Tempeh is hearty, cheap, and easy to prepare, and in this recipe, it’s made with some barbecue sauce, so you won’t miss those meaty flavors!
Vegan Caesar Salad With Barbecue Tempeh
Prep Time: 15 minutes
Cook Time: 4 minutes
1/2 cup raw cashews, soaked in water overnight
2 tablespoons Dijon mustard
2 large cloves garlic
Juice of 3 small lemons
2 tablespoons extra-virgin
1/4 teaspoon black pepper
2 heads romaine, chopped (about 3 cups chopped)
2 cups chopped fresh kale
8 ounces organic tempeh
1 teaspoon extra-virgin olive oil
1⁄2 cup barbecue sauce
2 tablespoons nutritional yeast
For Caesar Dressing: Add all dressing ingredients to a food processor or blender and blend on high speed until smooth, about 10–20 seconds.
For Salad: Add romaine and kale to a large bowl. Add dressing and toss greens until evenly coated.
For Barbecue Tempeh: In a medium bowl, crumble tempeh with your fingers. Heat 1 teaspoon olive oil in a large sauté pan on medium heat. Add tempeh and barbecue sauce. Cook 3–4 minutes, mixing until evenly coated and heated through.
To finish: Top salad with barbecue tempeh and nutritional yeast, and serve immediately.
Do you have any recipes that you’ve struggled to make veg? If I could find a seriously tasty substitute for chicken salad, I’d be one happy vegetarian camper. —Kristen
Recipe and photos from Plant Protein Recipes That You’ll Love by Carina Wolff, Copyright © by Simon & Schuster, Inc. All Rights Reserved