This grilled caesar salad is charred to perfection, drizzled with a creamy and tangy dressing, and topped with vegan bacon bits, seasoned croutons, and thinly sliced red onion. It's sure to be a hit at any dinner party.

Grilled Caesar Salad [Vegan, Gluten-Free]

Advertisement

Ingredients

For the Dressing:

  • 1/2 cup raw cashews, soaked in boiling water
  • 1/4-1/2 cup reserved soaking water
  • 2 tablespoons vegan mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 heaping tablespoon vegan parmesan
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 nori seaweed sheet, very finely ground (optional)
  • 2 teaspoons capers, rinsed
  • 1 teaspoon black pepper
  • Kosher salt to taste

For the Bacon Bits:

  • 1 cup boiling water
  • 3/4 cup textured vegetable protein (TVP)
  • 1 vegetable bouillon cube
  • 1 1/2 tablespoons liquid smoke
  • 1 tablespoon soy sauce (tamari if gluten-free)
  • 1/8 teaspoon kosher salt
  • 5-8 tablespoons canola oil

For the Salad:

  • 3 heads of romaine lettuce, cut in half lengthwise
  • Vegan croutons
  • Red onion, thinly sliced
  • TVP Bacon
Advertisement

Preparation

To Make The Dressing:

  1. Soak the cashews for 4-6 hours or overnight.
  2. In a high-speed blender, place all the ingredients, except for water, and pulse them until they're very smooth with no remnants of cashews. If the dressing is too thick, add 1/4 of reserved soaking water and blend it again.
  3. Add the water until dressing is to the consistency of your liking.
  4. Add salt and pepper to taste before setting it aside.

To Make the Bacon Bits:

  1. In a mixing bowl, add the dry TVP.
  2. In a small saucepan, heat the water and bouillon cube until it comes to a boil.
  3. Add boiling seasoned water to the TVP and let it rehydrate for 10-15 minutes.
  4. Once it's rehydrated, add liquid smoke, soy sauce, and salt and mix it thoroughly.
  5. In a pan on medium heat, add TVP mixture and simmer it until the remaining liquid has cooked out.
  6. Slowly add 1 tablespoon of oil at a time while you continue to mix TVP mixture.
  7. If mixture becomes dry, add another tablespoon of oil.
  8. Continue to mix this until the TVP bits become dark brown and crispy – about 20 minutes.
  9. Transfer this to a paper towel-lined plate and set it aside.

To Make the Salad:

  1. Grill romaine lettuce on each side until it's charred, but still cool on the inside, about 2-3 minutes per side.
  2. Transfer the grilled lettuce back into the refrigerator to cool for 10-15 minutes before you assemble your salad.
Advertisement

Nutritional Information

Total Calories: 1972 | Total Carbs: 112 g | Total Fat: 151 g | Total Protein: 73 g | Total Sodium: 2943 g | Total Sugar: 31 g Calculation not including croutons or bacon bits. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Advertisement