A hearty, easy-to-prepare appetizer or main course.
Author: Amy Webster
18.4 ozpackage Rebellyous Plant-Based Nuggets,
1large head of romaine lettuce (or 2 small heads), chopped
1/2cupvegan Caesar dressing (homemade or store bought)
1/4cupvegan parmesan cheese, (optional)
Homemade vegan Caesar dressing (makes approximately 1/2 cup)
1/4cupaquafaba (liquid from can of chickpeas)
1tbspolive oil (optional)
1tspvegan Worcestershire sauce
Whisk all dressing ingredients together by hand or in a blender. Taste and add salt and/or lemon juice for desired flavor. Store in a sealed container in the refrigerator for up to 1 week.
Line a baking sheet with parchment paper and preheat oven to 425℉. Place the Rebellyous nuggets on the baking sheet in a single layer and bake according to package instructions. Once cooked, remove from oven. Let cool for 5 minutes then cut in half or quarters.
Assemble salads by adding romaine lettuce, nuggets, croutons, tomatoes, and any other vegetables you like. Top with 1-2 tablespoons of dressing and sprinkle with vegan parmesan. Enjoy!