*Almost* vegan Cobb salad!!!! ⭐️ing super yum tempeh bacon and cashew-chive ranch! Yes pleeeease 🙋🏼
Use the recipes below for tempeh bacon and cashew-chive ranch in whatever dish you’d like! Or use in a Cobb salad like this one with chopped tomatoes, cucumber, lettuce, avocado, corn, green onions, chickpeas and hard-boiled eggs! So, so satisfying and major yum! Make it vegan by skipping the eggs!
For the tempeh bacon 🥓 :
Ingredients:
1- 240g package plain (unflavoured) tempeh, sliced into thin strips
2 tbsp olive oil
1.5 tbsp low sodium tamari
1 tbsp maple syrup
1 tsp apple cider vinegar
1 tsp smoked paprika
1 tsp ground cumin
Pinch of cayenne (optional)
Black pepper
Directions:
Stir together marinade ingredients. Place into a shallow dish with tempeh strips. Toss delicately to coat (don’t want to break them) and leave in fridge overnight or for a few hours.
Preheat oven to 400F. Place marinated tempeh strips onto a lined baking sheet. Drizzle with olive oil and bake for 30 minutes. Remove from oven, flip, and bake for another 5-10 minutes, until browned. .
For the cashew-chive ranch 🌱:
Ingredients:
1 cup raw unsalted cashews, soaked in water overnight or for at least an hour
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp apple cider vinegar
2 tbsp fresh chives
2 garlic cloves
2 tsp onion powder
2 tsp dried dill
1 tsp light miso
Black pepper, pinch of salt
About 3/4 cup water, to thin
Directions:
Place all ingredients (except water) into a blender and blend until smooth. Add water, a little at a time, until dressing reaches desired consistency (I added the full 3/4 cup). Yum!!
