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Recipe Detail Page
Vegan Cabbage Wedge Caesar with Smoky Tempeh Bits
Autumn 2023
In this warm, plant-based spin on Caesar salad, sweetly caramelized wedges of napa cabbage are dressed in creamy tahini dressing punched up with capers and nutritional yeast. In lieu of bacon, we’ve got crispy bits of tempeh sweetened with maple syrup and spiced with smoked paprika.
Serves 6 as an appetizer
DRESSING
1 clove garlic, grated on rasp
1/4 cup (60 mL) tahini
1 tbsp (15 mL) Dijon mustard
3 tbsp (45 mL) fresh lemon juice
2 tbsp (30 mL) extra virgin olive oil
1/4 cup (60 mL) warm water
1 tsp (5 mL) caper brine
1/2 tsp (2 mL) soy sauce, preferably tamari
Dash hot sauce, preferably Tabasco
1 tbsp (15 mL) chopped capers
1 tbsp (15 mL) nutritional yeast
Salt and freshly ground pepper to taste
SALAD
1 large napa cabbage, about 3 lbs (1.36 kg), 8 inches (20 cm) long
1 tbsp (15 mL) canola oil, plus more for brushing
Salt and freshly ground pepper to taste
1/2 pkg (200 to 250 g) plain tempeh, chopped, crumbled
1/2 tsp (2 mL) soy sauce, preferably tamari
1/2 tsp (2 mL) pure maple syrup
1/4 tsp (1 mL) smoked paprika
Sliced chives to garnish
1. For the dressing, place garlic, tahini and Dijon in a mixing bowl. Whisk in lemon juice followed by olive oil. Slowly whisk in water until smooth and emulsified. Whisk in brine, soy sauce, hot sauce, capers and nutritional yeast. Season with salt, if necessary, and pepper. Transfer to an airtight container. Cover and refrigerate for up to 5 days. Stir before using.
2. For the salad, preheat oven to 425°F (218°C).
3. Trim any damaged outer leaves of cabbage; discard or save for vegetable stock. Carefully cut cabbage in half, making sure to run evenly through core. Cut each half into four even wedges. Place six wedges on a large baking sheet, saving remaining two wedges for another use. Brush both sides generously with oil and season with salt and pepper.
4. Roast in bottom third of oven until bottoms are nicely browned, about 20 minutes. Carefully flip cabbage wedges and roast until tender, another 5 minutes.
5. While cabbage is roasting, heat remaining 1 tbsp (15 mL) oil in a medium-size nonstick frying pan over high heat. Add tempeh. Cook, stirring often, for 2 minutes. Reduce heat to medium-high. Cook, stirring often, until brown and crisp, about 5 minutes more. Remove from heat and add soy sauce, maple syrup, smoked paprika, salt and pepper. Stir until evenly combined.
6. Arrange wedges on six dinner plates. Drizzle generously with dressing. Sprinkle with tempeh and chives. Serve immediately.
Serves 6 as an appetizer
