Creamy Vegan Salad with Caesar-style Dressing

By Amanda Ducks on 14th Jun 2019 | Featured in Meals & Savoury

– 150g tempeh

– 1 slice of bread of choice

– 1 sheet of rice paper

– 1/4 cup of sundried tomatoes

– 1/2 head of cos lettuce

– 1/4 avocado

– 1/4 cup soy milk

– juice of 1 lemon

– 1 clove of garlic, minced

– 2 tbsp bbq sauce

– 3 tbsp soy sauce

– 2 tbsp olive oil

– 1 tbsp smoked paprika

– salt

– pepper

In a small bowl, combine bbq sauce, soy sauce, olive oil, smoked paprika and a pinch of salt and pepper. Mix well.
Tear up rice paper sheet into small pieces, before soaking in hot water for 1-2 minutes.
Once soaked, add rice paper pieces (without water) and bbq sauce mixture to a frying pan over the heat. Heat until bubbling.
Cut tempeh and bread into desired sized pieces.
In a hot frying pan, toast tempeh and bread in olive oil until crispy.
While these are cooking, cut cos lettuce into small pieces.
In a small bowl, combine Cocobella Natural coconut yoghurt, soy milk, lemon juice, garlic and salt and pepper to taste to make Caesar-style dressing.
To serve, add cos lettuce to a large salad bowl, followed by sundried tomatoes, toasted croutons, rice paper bacon, tempeh, avocado and Caesar-style dressing.