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Creamy Vegan Salad with Caesar-style Dressing

  • Total: Prep:25-30 mins Cooking:10 mins
  • Serves: 1


– 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

– 1/2 cup Cocobella Natural coconut yoghurt

– 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



  1. In a small bowl, combine bbq sauce, soy sauce, olive oil, smoked paprika and a pinch of salt and pepper. Mix well.
  2. Tear up rice paper sheet into small pieces, before soaking in hot water for 1-2 minutes.
  3. Once soaked, add rice paper pieces (without water) and bbq sauce mixture to a frying pan over the heat. Heat until bubbling.
  4. Cut tempeh and bread into desired sized pieces.
  5. In a hot frying pan, toast tempeh and bread in olive oil until crispy.
  6. While these are cooking, cut cos lettuce into small pieces.
  7. 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.
  8. 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.

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