Vegan Caesar Salad

Vegan Caesar Salad
Heidi Rechberger
A vegetarian since her youth, Heidi runs one of the best vegan cooking blogs in Austria and now offers vegan cooking, baking, and grilling seminars to help for those who want to make the transition. Her motto is Indulgence instead of renouncement.
A fresh light classic salad with crispy pieces of Vegourmet Lucky Nuggets Chickin Style, toasted whole grain bread cubes and Vegourmet Jeezano.


2 Servings


Preparation Time: 30 minutes

Toast the bread, cube and sauté in 2 tbsp olive oil until they have browned. Add 1 tbsp Jeezano and pepper, mix well.

For the dressing, pour the soy drink in a blender and turn on, slowly add the oil until it turns to mayonnaise, then add the rest of the ingredients, mix well and season to taste.

Wash the lettuce, rip it into pieces arrange on a plate along with the tomatoes and cucumbers. Cut the onion into rings.

Cut the Nuggets into bite sized pieces and fry in 1 tbsp of oil.

Add the croutons to the plated salad, and drizzle with the dressing. Add the nuggets, onion rings, chopped herbs and serve.