Vegan kale caesar salad with aubergine bacon
Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad
Ingredients
- kale 100g
- lemon 1 juiced
- vegan mayonnaise 2 tbsp see recipe in the link above
- Dijon mustard 2 tsp
- nutritional yeast flakes 1 tbsp see notes below
- soy sauce 1 tbsp
- chunky croutons 20g
- AUBERGINE 'BACON'
- aubergine 1
- maple syrup 2 tbsp
- smoked paprika 2 tsp
- garlic granules 1 tsp
- spray oil
Instructions
- STEP 1
- Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with baking paper. Use a mandoline or sharp knife to very thinly slice the aubergine in long lengthways slices. Mix the maple syrup, paprika and garlic granules. Put the slices onto the baking sheets and spray lightly with oil. Cook for 10-15 minutes or until beginning to crisp, then brush with the maple syrup mixture and cook for another 5 minutes until really crisp.
- STEP 2
- Tip the kale into a large bowl and add the lemon juice and some seasoning. Massage really well with clean hands then leave for 10 minutes. Mix the mayo, mustard, yeast flakes and soy sauce together with 1 tbsp of water, then tip into the kale and mix well. Divide between two plates and break the aubergine ‘bacon’ into shards and sprinkle on top with the croutons.
Notes
Nutritional yeast flakes are deactivated yeast left over from beer-making that have a cheese-like flavour, often used to add umami to vegan and vegetarian recipes. It is available from ocado.com and health-food shops.
Adapted from https://www.olivemagazine.com