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Vegan Caesar Salad Mountain

With Smokey Sweet Potato Bacon
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
40 mins
Vegan Caesar Salad Mountain

This ain’t your grandma’s soggy caesar salad. We’ve grown quite fond of creating mountains of nutritious goodness, so pack your hiking gear because this time we’ve taken the humble Caesar salad to the next level. We’ve made a flavour-packed vegan caesar dressing with the help of Vegan Nutritional Savoury Flakes which is the perfect substitute for that cheesy substitute with the added benefit of being a vegan source of vitamin B12. The real game-changer in this recipe is our delightfully smokey sweet potato bacon, that will definitely have you coming back for a second serving.

Main Meals
Italian inspired
Pantry Items
View in metric
  • 2 baby cos or gem lettuce, chopped in 2 cm rounds
  • 2 cups kale (curly or tuscan)
  • 2 avocados, peeled and cut into eights, lengthways
  • 2 medium sweet potatoes, cut into 2.5 cm cubes
  • 2 tbsp Plant-based liquid smoke
  • 1 tbsp tamari
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 cup vegan mayonnaise
  • Juice of 1/2 lemon
  • 1 tsp vegan mustard
  • 2 garlic cloves, grated
  • 1 tsp Plant-based Worcestershire sauce
  • Pepper
  • 1/2 cup Pepitas
  • 1 tbsp Maple Syrup
  • Pink Himalayan Crystal Salt
  • 1/2 cup Vegan Nutritional Savoury Flakes
  1. Bake sweet potato in olive oil and a pinch of salt at 400ºF for 20 minutes.
  2. Meanwhile, mix together liquid smoke, tamari, maple syrup, and smoked paprika. Pour over sweet potato, carefully turning to coat all over, then place back in the oven for 10 minutes until caramelized and sticky. Set aside.
  3. Tear pieces of kale and scrunch in your hands for a few seconds to soften, then add to a large mixing bowl along with the baby romaine lettuce.
  4. Make the dressing by combining mayonnaise, vegan nutritional yeast flakes, lemon juice, Dijon mustard, garlic, and Worcestershire sauce, with a pinch of salt and pepper.
  5. Bring everything together in a large bowl and coat with the dressing.
  6. Turn out onto a platter and serve immediately.