Vegan Broccoli and Tempeh Caesar
This salad is so simple to make. Great for last minute guests or to bring as a side to a gathering. The added Salba Chia adds the perfect little crunch to it.
For the Dressing
- 2 Tbsp of water
- 1 1/2 tbsp of fresh lemon juice
- 2 tbsp raw cashew butter
- salt and pepper to taste
- 2 minced garlic cloves
- 1 tsp Dijon Mustard
- 1 tsp minced capers
- 1 tbsp nutritional yeast
- 3 tbsp avocado oil
For the Salad
- 1 bunch of broccoli cut into florets
- 1 tbsp smoked paprika
- 1 tbsp pure maple syrup
- 1tsp apple cider vinegar
- 1/2 tsp tamari or soy sauce
- 1 tsp olive oil
- 1/2 block of crumbled tempeh
- 3 tbsp of salba chia whole seeds
Blend all of the dressing ingredients together in a blender/food processor or shake vigorously in a jar.
For the salad
Roast broccoli florets on 400 in the oven for 10-15 until browned or you may lightly blanch them in boiling water to just soften.
In a bowl whisk together spices, syrup, vinegar and soy
heat pan up with oil o0n the bottom, spread tempeh along bottom and leave to cook for 2 minutes before stirring (to crisp it up) Stir it after a few minutes, let it sit for 1 more minute then pour mixture in and evenly coat tempeh. Remove from heat and mix tempeh and broccoli together on serving plate, drizzle chaser dressing over and sprinkle Salba Chia over the top for a nice nutritional crunch.