Vegan Grilled Broccoli Caesar Salad with “Bacon”

INGREDIENTS
The dressing (makes 2/3 cup)
1 tbsp capers, minced
1⁄4 cup garlic hummus (or plain hummus but add 1 clove garlic, minced)
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp water
1 tbsp nutritional yeast
2 tsp Dijon mustard
1⁄2 tsp hot sauce
1⁄4 tsp salt
1⁄4 tsp freshly ground pepper
The “bacon”
250g plain tempeh
3 tbsp tamari
2 tbsp maple syrup
1 tbsp nutritional yeast
2 tsp smoked paprika
1 tsp onion powder
- Whisk all the ingredients for the dressing together until it’s smooth and creamy. Chill until ready to use.
- Crumble the tempeh into a Ziploc bag.
- Stir together the remaining ingredients and pour over the tempeh. Seal the bag and work the tempeh into the marinade so the crumbles are fully coated. Refrigerate for 1hr.
- Heat a non-stick pan over medium heat and add 2 tbsp canola oil. Add the marinated tempeh and cook, stirring occasionally, for 15-20min. until the tempeh dries out slightly and is golden brown. Cool and transfer to an air tight container. Store in the fridge.
The Salad
2 heads of broccoli (1.2kg)
2 tbsp canola oil
1⁄2 tsp salt
- Trim the broccoli and cut into long spears. Drizzle with canola oil and season with salt.
- To grill: Pre-heat BBQ to 400F and lay the spears of broccoli on the grill. Cook for about 6-8min, lightly charring the broccoli on all sides.
- Place grilled broccoli on a serving platter.
To assemble: Drizzle broccoli with dressing and scatter tempeh bits over the top.
Tip: This recipe can be enjoyed warm or cold.
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