A dreamy vegan Chicken Caesar Salad featuring a protein-rich dressing, crispy chickpea croutons, and savory pan-seared lions mane mushrooms as the 'chicken'. This recipe demonstrates that classic flavors can be achieved with plant-based ingredients.
Caesar Dressing:
Combine 1/2 c hemp seeds, 1/3 c nutritional yeast, 4 cloves garlic, 1 whole lemon juiced, 2 tsp vegan Worcestershire (or sub soy sauce), 1 1/2 tbsp capers, 2 tsp Dijon mustard, salt, pepper, and 1 c unsweetened original vegan milk in a blender. Blend until smooth. Store in your fridge up to a week in an airtight container.
Croutons:
Drain 1 can of chickpeas. Toss with rosemary salt, pepper, garlic powder, and a drizzle of avocado oil. Airfry at 400°F for 8-10 minutes.
Lions Mane Chicken:
Preheat your oven to 400°F. Do not wash your lions mane with water; simply clean off all excess debris and cut any areas needed. Your pan should always be a medium-high to high heat throughout the cooking process. Begin by heating an iron skillet with 1 tbsp of vegan butter. Add your clean lions mane to the hot skillet and top with garlic powder, onion powder, salt, and pepper to your liking. Once seasoned, press sternly to remove excess liquid from the mushroom for about 5-10 seconds, then allow it to cook on that side for 3-5 minutes. Flip the mushroom and repeat the press and 3-5 minute wait. Once both sides are nice and charred, top your mushroom with another tbsp of butter, your fresh herbs (sage, thyme, and rosemary recommended), liquid smoke, and vegan Worcestershire. Using a spoon, begin to scoop the excess liquid in the pan and baste the mushrooms. Repeat the pressing technique again on each side of the lions mane and top with your red wine and extra butter if needed. Pop in the oven for 2-5 minutes. Once complete, let rest for 2 minutes, then slice and serve as desired. Top your salad with Violife parmesan.
