This BBQ season we are taking salads to
the grill! If you’ve never tried grilled romaine, you’re in for a real
treat. Plus, it only takes a few minutes on the grill to get that
picture perfect char. Toss on some ready-made Mother Raw Roasted Garlic Dip,
freshly toasted bread, ready-made tempeh bacon and vegan parm and
you’re good to go! Get ready for a creamy, dairy-free, delicious summer
Heat a large nonstick skillet over medium heat. Add the crumbled tempeh and cook for four to five minutes.
In a small bowl, combine the tamari, maple syrup, apple cider vinegar, smoked paprika and olive oil.
Add the marinade ingredients and stir to combine. Cook for an additional five minutes, until browned. Set aside.
Meanwhile, in a food processor, or blender, add the vegan parmesan ingredients and pulse until the mix comes together, and still a little chunky.
Heat the grill over medium-high heat. Brush the sliced side of the baguette with olive oil. Once hot, add the sliced baguettes, oiled side down along with the lemon and close the lid. Let it char for three to four minutes, then remove and set aside. Once cool, tear into chunks.
Brush the romaine lettuce with olive oil on the cut side and season with salt and pepper. Add the romaine cut side down and grill for one to two minutes, until just charred. Remove both the romaine and the lemon.