Bacon Ranch Salad, Now In Vegan Form!

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

Bacon Ranch Salad, Now In Vegan Form!
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Prep Time
45
minutes
Cook Time
10
minutes
Servings
0
servings
Ingredients
  • 1 head romaine lettuce
  • 1/2 cup tempeh bacon
  • 1/2 cup Field Roast apple sausage
  • 2 tablespoons canola oil
  • 1 cup veganaise
  • 1/2 cup tofutti sour cream
  • 1/4 cup fresh Italian parsley
  • 2 tablespoons fresh chives
  • 2 tablespoons dried dill seed
  • 2 teaspoons fresh garlic
  • 1/4 cup vegan buttermilk*
  • salt and white pepper to taste
Directions
  1. Make the vegan buttermilk: add 1 cup soy milk to 1 tablespoon lemon juice and let sit for 1/2 hour.
  2. 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.
  3. Combine all dressing ingredients together in a medium bowl. 
  4. 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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