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Rebellyous Nugget Caesar Salad

A hearty, easy-to-prepare appetizer or main course.
Prep Time10 mins
Cook Time16 mins
Servings: 4
Author: Amy Webster


  • 1 8.4 oz package Rebellyous Plant-Based Nuggets,
  • 1 large head of romaine lettuce (or 2 small heads), chopped
  • 1 cup croutons
  • 1/2 cup tomatoes, chopped
  • 1/2 cup veggies (optional)
  • 1/2 cup vegan Caesar dressing (homemade or store bought)
  • 1/4 cup vegan parmesan cheese, (optional)

Homemade vegan Caesar dressing (makes approximately 1/2 cup)

  • 1/4 cup aquafaba (liquid from can of chickpeas)
  • 2 tbsp lemon juice
  • 1 tbsp olive oil (optional)
  • 2 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp vegan Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper

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!