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 tbsps canola oil
- 1 cup veganaise
- 1/2 cup tofutti sour cream
- 1/4 cup fresh italian parsley, chopped
- 2 tbsps fresh chives, chopped
- 2 tbsps dried dill seed
- 2 tsps fresh garlic, minced
- 1/4 cup vegan buttermilk*, (combine soy milk and lemon juice)
- Salt and white pepper to taste
Instructions:
- Make the vegan buttermilk: add 1 cup soy milk to 1 tablespoon lemon juice and let sit for 1/2 hour.
- 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.
- Combine all dressing ingredients together in a medium bowl.
- 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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