Vegan Caesar Salad

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5 from 8 votes

Vegan caesar salad with a deliciously tangy, creamy dressing. The ideal lunch for sharing with friends!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 398kcal

Author: Richard Makin

Ingredients

3 cloves of garlic crushed
1 tablespoon capers finely chopped
1 teaspoon nori flakes finely chopped
6 tablespoon vegan mayonnaise
4 vegan chicken fillets see recipe notes!
150 g sourdough bread torn into rough chunks
4 tablespoon extra virgin olive oil
2 teaspoon Dijon mustard
1 tablespoon nutritional yeast
Zest and juice of ½ a lemon
4 x baby gem lettuces OR 2 x cos lettuce torn, washed and dried
25 g vegan parmesan finely shredded
Salt and pepper

Metric - US Customary

Instructions

Preheat the oven to 170 °C and line a baking tray with baking parchment.
In a small bowl, whisk together the garlic, capers, nori flakes and vegan mayonnaise. Place the vegan chicken fillets on one side of the lined baking tray. Use around 1 tablespoon of the garlic and caper mayonnaise to brush over both sides of the vegan chicken.
3 cloves of garlic, 1 tablespoon capers, 1 teaspoon nori flakes, 6 tablespoon vegan mayonnaise, 4 vegan chicken fillets
In a medium bowl, toss the sourdough chunks with around 1 tablespoon of the extra virgin olive oil then sprinkle with flaky sea salt and freshly ground black pepper. Spread on the other side of the baking tray. Place the baking tray in the oven to bake both the vegan chicken and the croutons.
150 g sourdough bread, 4 tablespoon extra virgin olive oil, Salt and pepper
Once the croutons are golden and crispy (around 10 minutes) remove them from the tray and set aside to cool. Return the chicken for a further 10-15 minutes.
Meanwhile, transfer the remaining garlic and caper mayonnaise to a medium bowl. While whisking, slowly drizzle in the remaining 3 tablespoon extra virgin olive oil. Add the dijon mustard, the nutritional yeast and the lemon zest and juice. Whisk the dressing well until smooth and glossy then season to taste with salt and plenty of ground black pepper.
2 teaspoon Dijon mustard, Zest and juice of ½ a lemon, 1 tablespoon nutritional yeast
Remove the vegan chicken from the oven and slice thinly on the diagonal into strips.
Place the lettuce in a large salad bowl and toss in a few tablespoons of the dressing. Top with the vegan chicken, croutons and vegan parmesan then drizzle with the extra dressing. Finally top with a good grind of fresh black pepper before serving.
4 x baby gem lettuces OR 2 x cos lettuce, 25 g vegan parmesan

Video

Notes

- There are a BUNCH of great vegan chicken products out there these days - usually these come as strips. If using store-bought, my favourites are these wonderful chicken fillets from the Vegetarian Butcher. If you prefer the home-made route, I'd recommend using MY OWN VEGAN CHICKEN. Finally, if you want a quick and easy fix, I've also tried this recipe with firm tofu. Once glazed, it browns beautifully and gets lovely and crisp like a chicken sub would! Feel free to use whichever you like best, but this recipe glazes and bakes the chicken as fillets and then slices afterwards, so try to pick an option which comes in fillet form!

- I don't have a parmesan recipe available for you (YET!) but I can recommend my favourite store bought version. I LOVE this option from Violife if you are after nice large shavings, or this option from Follow Your Heart if you're a fan of Italian restaurant-style shaky parm. If you'd prefer not to buy a vegan cheese, a lovely sprinkle of nutritional yeast will work great too!

Nutrition