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 salad!
For the tempeh bacon
250 g tempeh, steamed first and then crumbled
3 tbsp tamari (or soy sauce)
½ tbsp maple syrup
1 tbsp raw apple cider vinegar
¼ tsp smoked paprika
1 tbsp extra virgin olive oil
For the vegan parmesan
2 tbsp hemp seeds
¼ cup cashews
1 tbsp nutritional yeast
1 tsp extra virgin olive oil
Pinch kosher salt
For the Grilled Romaine
Extra virgin olive oil, for brushing
½ baguette, sliced into ½” thickness
2 lemons, halved
2 heads romaine lettuce, halved down the middle, ends and tops trimmed
Preheat the oven to 400ºF.
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.
Spoon the Mother Raw Roasted Garlic Dip on plates and top with the romaine. Crumble the tempeh bacon and parm on top. Serve with lemon wedges. Enjoy!