Recipe Created by: Andrea Buckett @andreabuckettcooks
Tip: This makes a big batch of “bacon” to use for future salads.
Directions
- Crumble the tempeh into a bowl and stir in the tamari, maple syrup, nutritional yeast and smoked paprika.
- Heat a non-stick pan over medium heat and add 2 tbsp canola oil. Add the tempeh and cook, stirring occasionally, for 15-20min. As the tempeh begins to brown, turn the heat to low so it doesn’t burn. Cook until the tempeh dries out slightly and is golden brown. Cool and transfer to an airtight container. Store in the fridge.
- Whisk all the caesar dressing ingredients together until it is smooth and creamy. Chill until ready to use.
- Trim the broccoli and cut into long spears. Drizzle with canola oil and season with salt.
- Preheat the BBQ (or indoor grill) to 400F and lay the spears of broccoli on the grill. Cook for about 8-10min, lightly charring the broccoli on all sides until tender crisp.
- To assemble, place broccoli on a platter and drizzle with dressing. Scatter “bacon bits” over the top and garnish with Vegan Parmesan-Style Shredded Cheese.
Ingredients
- The “Bacon”
- 250g plain tempeh
- 3 Tbsp tamari
- 2 Tbsp Farm Boy™ Amber Maple Syrup (250 ml)
- 1 Tbsp nutritional yeast
- 2 tsp smoked paprika
- Caesar Dressing
- 1/4 cup Farm Boy™ Lemon Garlic Hummus (300 g)
- 1/2 cup Farm Boy™ Lemon Garlic Dressing
- 1 Tbsp Farm Boy™ Dijon Mustard (225 ml)
- 2 Tbsp nutritional yeast
- 3 Tbsp Farm Boy™ Vegan Parmesan-Style Shredded Cheese Alternative (200 g)
- 1⁄4 tsp Freshly Ground Pepper
- The Broccoli
- 2 heads Broccoli (1.2kg)
- 2 tbsp Canola Oil
- 1⁄2 tsp Salt
- 1/4 cup Vegan Parmesan Style Shredded Cheese Alternative
