Bacon Ranch Salad, Now In Vegan Form!

Apr 4, 2012 11:01 am

This vegan salad dressing recipe loves your lettuce

By Ayinde Howell

Howdy class! How did it go last week? Any questions? No? Perfect! The second thing I wanted to tackle in my American classics series is dressings: a.k.a. the real reason people eat salad. One dressing people really love is ranch. But this one is a tough one for the vegans, especially for those who just are giving up dairy and need a good fix. I made this recipe as a salad course during one of my Wildflower pop-ups — it was a hit. I hope it’s a hit in your home as well.

+ ENLARGE

Photo: neil conway on Flickr

Learn how to make delicious vegan salad dressing, and suddenly the prospect of all those veggies isn't so daunting.

Servings: 2

Ingredients

1 head romaine lettuce, cleaned and cut in half

1/2 cup tempeh bacon, diced

1/2 cup Field Roast apple sausage, crumbled

2 tablespoons canola oil

For the dressing

1 cup veganaise

1/2 cup tofutti sour cream

1/4 cup fresh Italian parsley, chopped

2 tablespoons fresh chives, chopped

2 tablespoons dried dill seed

2 teaspoons fresh garlic, minced

1/4 cup vegan buttermilk*, (combine soy milk and lemon juice)

salt and white pepper to taste

Directions:

Make the vegan buttermilk: add 1 cup soy milk to 1 tablespoon lemon juice and let sit for 1/2 hour.
In a medium skillet over medium high heat, heat oil until shimmering. Add tempeh and sausage and cook until brown on both sides, 5-7 minutes. Set aside when done, reserving oil in pan.
Combine all dressing ingredients together in a medium bowl.
Place romaine on a plate, cover with bacon and sausage placebo, top with ranch and add more various salad ingredients to make it your own.

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Level of Difficulty:

Easy

Prep Time:

45 minutes

Cooking Time:

10 minutes

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