Tempeh Bacon Salad With Marinated Mushrooms
[Vegan, Gluten Free]

For the Tempeh Bacon:

• 1/2 of 1 8-ounce block of tempeh, thinly sliced
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 2 tablespoons wheat-free tamari
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• 2 tablespoons avocado oil
• 2 tablespoons maple syrup

For the Marinated Mushrooms:

• 6 Whole White, Cremini, or Baby Bella mushrooms, washed and halved
• 1 tablespoon wheat-free tamari
• 1/2 teaspoon apple cider vinegar
• 1/8 teaspoon hot paprika or cayenne pepper
• 1/8 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon maple syrup
• 1/2 tablespoon avocado oil

For the Creamy Cashew Tomato Dressing:

• 1/4 cup sun-dried tomatoes, set to soak in 1/4 cup warm water for about 30 minutes (reserve soaking water, you'll need 3 tablespoons of it for the dressing)
• 1/4 cup tomatoes, chopped
• 2 teaspoons white wine vinegar
• 1 teaspoons balsamic vinegar
• 1/4 teaspoon black pepper
• 1/2 teaspoon nutritional yeast
• 1 tablespoon water
• 1 tablespoon olive oil
• 1/4 cup raw cashews, set to soak in warm water for at least 30 minutes

For the Salad:

• 1/2 of 1 romaine heart, washed and dried
• Mixed greens
• 1/2 of 1 pint grape or cherry tomatoes
• 1/4 cucumber, sliced
• 1 scallion, thinly sliced
• Tempeh bacon
• Marinated mushrooms
• Creamy cashew tomato dressing
• Avocado, grilled