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Vegetarian Caesar salad with coconut bacon

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A vegetarian Caesar salad where the flavors of bacon (in this case made on coconut) and dressing make the dinner / lunch complete.

Vegetarian Caesar salad with coconut bacon

louise A vegetarian Caesar salad where the flavors of bacon (in this case made on coconut) and dressing make the dinner / lunch complete. DINNER Enkla gröna hållbara vegetariska goda European Print this
Serves: 4 Prep time: Cooking time:
Nutrition facts 200 Calories 20 grams Fat
Rating 5.0/5
( 1 voted )

INGREDIENTS

  • 200 grams of green cabbage
  • 200 grams of cauliflower
  • 300 grams of Romaine Salad
  • 2 dl pumpkin seeds
  • 500 grams of Chickpeas (2 packages)
  • 2 tbsp olive oil
  • 2 teaspoon onion powder
  • 2 tablespoons of hemp seeds
  • 2 tbsp olive oil
  • 2 pressed garlic
  • 50 grams of coconut chip
  • 1.5 tbsp agave syrup
  • 1 tablespoon soy sauce
  • 3 tablespoons liquid smoke
  • 1 egg
  • 2 dl rapeseed oil
  • 1.5 tsp dijon mustard
  • 0.5 dl parmesan / grated)
  • 1 tablespoon of white wine vinegar
  • salt and pepper

INSTRUCTIONS

Vegetarian Bacon

  1. Pre heat the ovan to 180 degrees
  2. Mix a marinade of 1.5 tbsp agave syrup, 3 tbsp liquidsmoke and 1 tablespoon soy
  3. Add coconut chips to an ovenproof dish and pour over marinade
  4. bake for  18 minutes
  5. Remove the coconut chips and allow to cool

 

Chickpeas

  1. Increase oven heat to 225 degrees
  2. Rinse the chickpeas and add to a  ovenproof dish
  3. Season with onion powder, salt and stir over olive oil
  4. Bake for  15 minutes

 

Dressing number 1

  1. Mix, 2 tablespoons of hemp seed, 2 tablespoons olive oil, 1 crushed garlic and 1 teaspoon of onion powder

Dressing number 2

  1. Mix 1 egg, 2 dl rapeseed oil, 1.5 teaspoons dijon mustard, 0.5 dl parmesan (grated), 1 crushed garlic, 1 tablespoon white wine vinegar and salt and pepper in a mixer.

 

The salad

  1. Chop the salad
  2. Remove the thick stalks on the green cabbage and chop
  3. Mix the salads in a bowl together with dressing number 1
  4. Pour the roasted chickpeas and 2 dl pumpkin seeds and stir
  5. Distribute on plates and sprinkles of coconut bacon and dressing number 2

 

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