Bacon Ranch Salad, Now In Vegan Form!

Ingredients:

• 1 head romaine lettuce, cleaned and cut in half
• 1/2 cup tempeh bacon, diced
• 1/2 cup Field Roast apple sausage, crumbled
• 2 tablespoons canola oil
• 1 cup veganaise
• 1/2 cup tofutti sour cream
• 1/4 cup fresh Italian parsley, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons dried dill seed
• 2 teaspoons fresh garlic, minced
• 1/4 cup vegan buttermilk*, (combine soy milk and lemon juice)
• salt and white pepper to taste

Instructions:

1. Make the vegan buttermilk: add 1 cup soy milk to 1 tablespoon lemon juice and let sit for 1/2 hour.
2. In a medium skillet over medium high heat, heat oil until shimmering. Add tempeh and sausage and cook until brown on both sides, 5-7 minutes. Set aside when done, reserving oil in pan.
3. Combine all dressing ingredients together in a medium bowl. 
4. Place romaine on a plate, cover with bacon and sausage placebo, top with ranch and add more various salad ingredients to make it your own.
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