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Serves 4

What you’ll need:

  • 3 medium-large romain lettuce hearts
  • 1 small white sweet potato, cubed, baked or steamed
  • 2 cups Beyond Meat Chicken Free Strips
  • 1 tsp Miyoko’s Creamery Butter
  • 1 Tbs capers
  • 2 cloves fresh garlic, diced
  • 1/4 cup Follow Your Heart Parmesean

For the dressing:

  • The juice from 1 large lemon
  • 1/4 cup apple cider vinegar
  • 1 tsp crushed, dry wakame seaweed
  • 1 Tbs nooch (nutritional yeast)
  • 1 tbs The Vegg or Vegan Egg
  • 1 tsp tahini
  • Black pepper to taste

Directions:

  • Rinse and chop Romain lettuce, place in a large mixing bowl.
  • In a nonstick pan, melt the vegan butter and sear the sweet potato cubes, garlic and Beyond Meat Chicken Free Strips at medium heat until golden (about 8 minutes, flipping sides).
  • Set aside to slightly cool, then combine with the romaine in the bowl.
  • To make the Parmesean crisps, in the same pan, sprinkle the Follow Your Heart Parmesean into 4 disks, and cook on medium heat until brown and crisp on each side. Remove from pan and set aside. These will top the salad.
  • In a jar, combine the lemon juice, vinegar, wakame powder, nooch (nutritional yeast), vegan egg, tahini and black pepper.
  • Pour the dressing over the ingredients in the bowl. Cover the bowl securely with a plate and shake to mix.
  • Top with capers, black pepper and vegan parmesean crisps.