Serves 2 as main course
Tempeh Bacon
16 ounce package tempeh, chopped into 1/2 inch pieces
4-6 tablespoons olive oil
0.5 cup low sodium soy sauce
4 tablespoons pure maple syrup
2 teaspoon liquid smoke
1 teaspoon garlic powder
Red Wine Vinaigrette
1/2 cup olive oil
0.5 cup red wine vinegar
4 small cloves garlic, minced
2 tablespoon pure maple syrup
2 teaspoon dijon mustard
1 teaspoon dried oregano
0.5 teaspoon salt
0.5 teaspoon black pepper
The Rest
12 cups chopped romaine lettuce
2 cup cherry tomatoes, halved
4 avocados, sliced
0.5 cup red onion, sliced
1 cup sunflower seeds
30-ounce can chickpeas, drained and rinsed
2 cup diced cheese, cheddar or swiss
Make the tempeh bacon
In a large pan over medium-high heat, warm the oil then add the tempeh pieces and sauté for 3-4 minutes, stirring frequently.
Now add the soy sauce, maple syrup, liquid smoke and garlic powder to the pan and stir to coat the tempeh. Cook for another 1-2 minutes, then remove from heat and set aside.
Make the vinaigrette
In a small bowl, whisk together the olive oil, vinegar, garlic, maple syrup, dijon mustard, oregano, salt and pepper. Or place all ingredients in a small mason jar with a lid and shake until combined.
Assemble
Place the chopped lettuce in a large bowl or platter. Arrange the tomatoes, avocados, red onion, sunflower seeds, chickpeas, optional vegan cheese and tempeh bacon in lines over the greens.
Whisk or shake the dressing once more before drizzling over the salad. You may not need all of the dressing. Serve immediately.