Easy vegan caesar salad recipe by Matt Preston

Name: Easy vegan caesar salad recipe by Matt Preston
Cuisine: American
Ingredients: 1 baguette, thinly sliced diagonally; Olive oil spray; 2 garlic cloves, peeled and halved; 4 baby cos lettuces, leaves separated; 4 Brazil nuts; 1 tbs olive oil; 1 tbs soy sauce or tamari; 1 tbs white miso paste; 2 tsp smoked paprika; 2 large carrots, peeled into ribbons; 300g silken tofu; 2 small garlic cloves, crushed; 2 tbs nutritional yeast; 1 tbs capers, rinsed and drained; 1 tsp mustard powder; 2 tbs freshly squeezed lemon juice

Instructions

Much has been written about the process of creating ‘carrot bacon’. Food muse Michelle Southan and I feel that pairing miso and smoked paprika gives a far more intense salty flavour and roasty rasher look than the usual addition of tahini, which can be drying and has a dominant flavour all of its own. Piled in this sandwich, the carrot bacon also brings some of the chewiness and smokiness that meat eaters relish with their bacon. This recipe from More by Matt Preston with photography by Mark Roper (Plum, $39.99) has been edited for Delicious style.

Updated at: Fri, 13 Sep 2024 20:15:25 GMT