Cashew-less Vegan Caesar Salad with Baked Tempeh Strips
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 1/4 cup water
- salt + pepper to taste
- 1/2 teaspoon dijon mustard
- 1 cup cherry tomatoes halved
- 1 garlic clove
- 1/2 teaspoon hot sauce
- 2 tablespoons tahini
- 1 teaspoon capers
- 1 tablespoon nutritional yeast
- 1 teaspoon maple syrup
- 1 teaspoon gluten-free tamari
- 1/2 package organic tempeh
- 1/2 teaspoon brown rice vinegar
- 2 romaine hearts chopped
- 1/4 cup quinoa lightly toasted
- 2 tablespoons hemp seeds (i used bob's red mill)
- 3/4 teaspoon caper juice
- juice of 1/2 a lemon (1 teaspoon)
- Carbohydrate 16.0121987251218 g
- Cholesterol 0 mg
- Fat 9.1601903340477 g
- Fiber 7.72564014342517 g
- Protein 8.32822191129999 g
- Saturated Fat 1.27194537258995 g
- Serving Size 1 1 serving (317g)
- Sodium 205.903719258038 mg
- Sugar 8.28655858169667 g
- Trans Fat 0.670538678268169 g
- Calories 160 calories
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!
