Kick off springtime with this fresh vegan caesar salad.


  • 3 tablespoons extra virgin olive oil

  • 1 block of tempeh, chopped into (1/4 inch) cubes

  • 3 tablespoons wheat-free tamari

  • 1 Cos lettuce, washed, dried and torn

  • 1 small bunch shallots, roughly chopped

  • Dressing

  • 3 tablespoons almond butter

  • 2 small garlic cloves, finely chopped

  • 3 tablespoons nutritional yeast flakes

  • 2 tablespoons wheat-free tamari

  • 3 tablespoons lemon juice

  • 3 tablespoons sugar-free Dijon mustard

  • 3 tablespoons water

  • 2 tablespoons flaxseed oil

  • Freshly ground black pepper, to taste


  • 1.

    Heat the olive oil in a frying pan over medium heat and fry the tempeh for five to ten minutes, or until golden. Add the tamari and heat until warm. Remove from the heat and set aside to cool.

  • 2.

    To make the dressing, mix all the dressing ingredients together in a bowl.

  • 3.

    Place the Cos and shallots in a bowl and spoon over the dressing, tossing to ensure the salad is evenly coated. Sprinkle the cooled tempeh over the top and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 293kj
  • Fat Total 24g
  • Saturated Fat 2g
  • Protein 11g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 1388mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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