Hello my Dearest Foodies,
Weekend is almost here and if you are not sure what to make for lunch or dinner, this recipe may be something to consider. Although I never ate Caesar Salad with bacon in the past, because I stopped eating bacon many years ago, I enjoyed this alternative very much. I highly recommend because I have no doubt you will love it too. Also Tempeh is one of the healthiest soy products.
WEEKEND SUPER COMBO
Sweet Baked Potato Loaded with Tempeh Bacon Bits & Side Caesar Salad
Vegan – Gluten Free
Author: Lena’s Vegan Living
INGREDIENTS
• Sweet potato 1
• Tempeh 75gr
• Smoke liquid 1tsp
• Tamari 1tbs
• Oil 1 tbs
• Scallion diced
PROCESS
• Marinade Tempeh slices in ¼ cup tamari, smoke liquid and ½ tsp garlic powder for 6 hours or overnight.
• Preheat the oven to 400F.
• Make an incision on top of your potato and bake for 40min.
• In a meantime, sauté the Tempeh on few drops of heated oil, few minutes on each side until golden.
• Transfer onto cutting board and cut into bits.
• You may brush the potato lightly with oil, reset the oven to broil and bake for 10 more minutes.
• Take it out from the oven make a little bigger opening with fork or spoon.
• Fill the potato with Tempeh and drizzle with dressing. and top with scallion.
• Serve with vegan Caesar salad.
INGREDIENTS
• Romaine lettuce 1 medium size (cut vertically)
• Vegan mayonnaise ½ cup (Vegenaise or Just Mayo brand, or made from scratch)
• Juice form 1 lemon
• Nutritional yeast 1tbs
• Dry minced garlic or powder
• Organic mustard 1tsp
• Himalayan pink salt to taste
• Black Pepper to taste
VEGAN MAYONNAISE
• Cashews ¼ cup (presoaked for 6 hours and drained)
• Apple cider vinegar 1tsp
• Water ¼ cup (or more if needed)
• Blend all in a blender until smooth
THANK YOU FOR VISITING & BON APPETIT
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