Vegan Ceasar’s salad

Ingredients (4 portions)

  • Half an iceberg lettuce
  • 4 leaves of red lollo lettuce
  • A few capers


Tempeh “chicken filets”

  • 100 gr Chickpea Tempeh, cubes
  • 1 TBS sunflower oil, unrefined, organic
  • ¼ ts curcuma
  • ½ ts White sweet miso ONE Project

Tempeh Bacon

  • 30 gr Tempeh, sliced finely
  • ½ ts Barley miso ONE Project
  • Smoked paprika powder
  • ½ ts sunflower oil, unrefined, organic


Mix well the sauce materials to homogenize.
Cut “Bacon” Tempeh in very thin slice, lenghtwise.
Turn on he oven. Mix well the ingredients for “bacon” spread. Using a brush, coat every sliced piece of Tempeh and bake in the oven for 10 minutes, or as long as it is required to dry a bit.

On a skilelt saute in oil the curcuma and then add the Tempeh cubes. Stir to brown.

Add the Miso and some water and stir to mix the flavors. Leave aside.

Alternatively: fry the cubes in a fryer for 30 seconds, befor getting brown. Then folloy the pan frying step.

In a mixing bowl, chop iceberg in coarse pieces and mix with salad dressing.
Put in a salad bowl, decorate withred lettuce leaves around. Spread Tempeh cubed on top of iceberg and decorate with Tempeh “bacon” trips on top, like forming a cross.

Garnish with capers’ slices, green olivies.