VEGAN CAESAR SALAD

(Serves 4) What You’ll Need:

• 3 medium-large romain lettuce hearts
• 1 small white sweet potato, cubed, baked or steamed
• 2 cups vegan chick'n
• 1 tsp Miyoko’s European Style Butter
• 1 Tbs capers
• 2 cloves fresh garlic, diced
• 1/4 cup Follow Your Heart Parmesan Shreds

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:

1. Rinse and chop Romain lettuce, place in a large mixing bowl.
2. 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).
3. Set aside to slightly cool, then combine with the romaine in the bowl.
4. 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.
5. In a jar, combine the lemon juice, vinegar, wakame powder, nooch (nutritional yeast), vegan egg, tahini and black pepper.
6. Pour the dressing over the ingredients in the bowl. Cover the bowl securely with a plate and shake to mix.
7. Top with capers, black pepper and vegan parmesean crisps.