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.
- 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
- 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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