Kale Caesar Salad with Tempeh and Coconut Bacon

Friday, 21 September 2018 5:41:09 pm Pacific/Auckland

Bacon? Yes please! And Vegan too! We're loving this salad filled with nutritious leafy greens from Ella Farrugia. 

Serves 2-3


Caesar dressing

¾ cup cashews, soaked in cold water for about 2 hours (or in hot water for 20 minutes to soften)
juice of 1 lemon
3 cloves garlic
1 ½ teaspoon mustard
½ teaspoon salt
1/3 cup water


1 large bunch kale, roughly chopped
1 small red onion, finely sliced
150g tempeh, sliced into thin strips
2 tablespoons tamari

Coconut bacon

1/3 cup coconut chips
2 tsp tamari
1 tsp paprika
1 tbsp coconut oil
1 tbsp maple syrup


To make the coconut bacon, preheat your oven to 150 degrees and mix all the ingredients, except the coconut together in a bowl.

Once combined, fold in the coconut flakes until all pieces are well coated, then place on a lined baking tray in the oven.

Bake for about 10 minutes or until crunchy.

To make the Caesar dressing, add all the dressing ingredients to a high speed blender and blend until smooth and creamy.

To cook the tempeh, add the strips to a pan over medium heat and drizzle the tamari over.

Cook for about 5 minutes or until each side is golden.

To assemble the salad, add the kale and red onion to a salad bowl and fold through as much of the Caesar dressing as need (you may have extra dressing and this can be stored in a jar and refrigerated for up to 5 days).

Top with a sprinkle of coconut bacon and a few slices of tempeh and enjoy!


Posted in Salad Recipes By

Ally Hetherington

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