Caesar Salad

Difficulty: Medium

Serves 4

I used to love a good Caesar Salad but boy, they’re a vegan’s worst nightmare; chicken, bacon, creamy dressing stuffed with anchovies and parmesan to top it all off. Luckily, with all of the wicked-dope substitutes flying around these days, this dreamy salad is back on the menu!



  • 4 sweet and sour pickles
  • 1 tablespoon capers
  • 1/2 teaspoon minced garlic
  • 1/2 cup vegan mayonnaise (I use Praise Light)
  • 1/3 cup olive oil
  • Juice of half a lemon
  • Salt and pepper to taste


  • 1/3 of a breadstick
  • Olive oil spray
  • Mixed herbs
  • Salt


  • 1 bunch cos lettuce
  • 1/4 red onion, finely sliced
  • 4 sweet and sour pickles, finely sliced
  • 1/2 packet soy nuggets
  • 1 packet soy bacon rashers
  • 1/4 block Cheezly (use a hard one like cheddar)


  1. To make the dressing, blitz the pickles, capers and garlic in a food processor before adding the remaining ingredients and processing until smooth.
  2. For the croutons, thinly slice the baguette and spray with oil. Sprinkle on the mixed herbs and salt before grilling until golden. Repeat this step for the other side.
  3. Rinse, dry and shred the lettuce and toss through the pickles and onion.
  4. Slice the soy bacon into thin strips and scatter haphazardly onto the grill tray. Grill until crisp and set aside.
  5. Grill the soy nuggets until golden brown.
  6. Scatter the soy nuggets over the lettuce mixture, drizzle over the dressing, grate the Cheezly before finishing with the croutons and soy bacon.