Vegan Caesar Salad with Smoky Tempeh

• Meat

  • 1 Remainder of bacon mixture

• Produce

  • 1 head Baby cos lettuce
  • 7 Cherry tomatoes
  • 1 pinch Chipotle, powder
  • 1 clove Garlic
  • 1 tsp Herbs, Mixed
  • 1/2 Lemon - juiced
  • 6 strips Tempeh

• Condiments

  • 1 tsp Capers
  • 3 drops Liquid smoke
  • 1 tbsp Maple syrup
  • 2 tsp Soy sauce

• Pasta & Grains

  • 3 sheets Rice paper

• Baking & Spices

  • 1 tsp Nutritional yeast
  • 1/4 tsp Paprika
  • 2 Generous pinch Salt
  • 1 tbsp Savoury yeast

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Bread & Baked Goods

  • 3 slices Bread

Found on delightfulvegans.com

Description

Directions

• Remove the crusts from the bread if you havent already. Cut the bread into 9 squares, so you should end up with 27. If the bread is not stale then put it in the oven to crisp up for 5 to 10 minutes. Heat the oil up in a fry pan, add the squares of bread and the add the mixed herbs. Fry for around 5 minutes, moving frequently, until they are golden brown. 
• Mix all the bacon ingredients in a bowl except for the rice paper. Get a large bowl of hot water and immerse the rice paper into it, one at a time. Then lay on a board and cut it into 4 slices. Dip each slice into the bacon mix and then lay on a baking tray lined with baking paper. You can fold it in half to make it a bit thicker. Cook in preheated oven at 180 for around 20 minutes. Take care not to burn it. Then set aside on a paper towel. 
• You should have some bacon mixture left over. Cut the tempeh into desired length and marinate in the mixture for a few minutes. Then fry in a pan for a few minutes on each side until cooked. 
• Blend all ingredients in a high powered blender until smooth.
• Place the washed cos lettuce in a bowl, add all the other ingredients (you may want to cut the bacon into smaller pieces) and drizzle with the caesar dressing. Enjoy!