Go Back
+ servings
Cashew-Free Vegan Caesar Salad! Made without any nuts, no soaking required and it's SO FLAVORFUL!
Print

Cashew-less Vegan Caesar Salad with Baked Tempeh Strips

Oh my goodness do I have a salad for you today! A vegan caesar salad that features a nut-free dressing and the best baked tempeh you'll ever try.
Course Salad
Cuisine American
Keyword caesar salad, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 323kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper. Slice the tempeh into thin strips and add to a bowl. Top with maple syrup, tamari, hot sauce and brown rice vinegar and toss to coat.
  • Arrange the tempeh on the baking sheet and bake for 30 minutes until slightly crispy and golden brown, flipping halfway through. Remove from the oven and let cool while you prepare the remaining ingredients.
  • Add the chopped romaine and cherry tomatoes to a large bowl and set aside.
  • Lightly toast the quinoa in dry skillet over medium-low heat until golden brown and fragrant. Set aside to cool while you prepare the dressing.
  • In a blender combine tahini, hemp seeds, nutritional yeast, capers, caper juice, mustard, lemon juice, garlic and water to a blender. Blend on high until completely smooth. Taste and season with salt and pepper.
  • Add quinoa to the salad along with the dressing and toss to combine. Serve into bowls or plates and top with tempeh pieces!

Nutrition

Calories: 323kcal | Carbohydrates: 31g | Protein: 15g | Fat: 16g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 742mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10285IU | Vitamin C: 37.6mg | Calcium: 104mg | Iron: 5.7mg