Vegan Caesar Salad | MiNDFOOD Recipes & Tips

Ingredients

• 2 tbsp tamari or light soy sauce
• 1 tbsp maple syrup
• 300g tempeh (fermented soybeans, similar to tofu. Buy at greengrocers), sliced
• 1 tbsp extra virgin olive oil or vegetable oil
• 1 bunch kale, stems removed, leaves shredded
• 2 baby cos hearts (Little Gems), cut into wedges
• 2 lebanese cucumbers, cut into chunks
• 1 1/2 cups alfalfa sprouts
• Micro herbs, to garnish
• 400g chickpeas, drained, rinsed
• 1 tsp garlic powder
• 1/2 tsp sea salt flakes
• 1 1/2 tsp extra virgin olive oil, plus extra, to grease
• 1/2 cup raw cashews, soaked
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon or lime juice
• 1 tbsp Dijon mustard
• 1-2 garlic cloves
• 2 tsp vegan Worcestershire sauce
• 3 tsp capers, drained