I’m always on the lookout for exciting new vegan recipes, and when I stumbled upon this Broccoli Caesar with Smoky Tempeh Bits from “The First Mess Cookbook” by Laura Wright, I knew I had to give it a try. As a health and fitness enthusiast, I’m constantly searching for nutritious meals that don’t compromise on flavor, and this recipe definitely fits the bill.

What caught my eye about this dish was its clever use of ingredients to create a vegan version of a classic Caesar salad. The creamy cashew dressing is a game-changer, offering a rich, garlicky flavor without any dairy. And let’s talk about that smoky tempeh – it’s a brilliant substitute for traditional bacon bits, adding a satisfying crunch and a boost of plant-based protein.

Here’s why I think you’ll love this recipe:

Nutrient-packed: Broccoli is a powerhouse of vitamins and fiber, while tempeh offers a complete protein source.

Flavor explosion: The combination of the creamy dressing, smoky tempeh, and crisp broccoli creates a perfect balance of textures and tastes.

Quick and easy: This dish comes together in no time, making it perfect for busy weeknights or meal prep.

Here is the Recipe: Broccoli Ceasar with Smoky Tempeh Bits from the “First Mess Cookbook”. 

Serves: 4

Ingredients

For the Creamy Cashew Caesar Dressing:

2 tbsp raw cashew butter

2 tbsp lukewarm water

1 1/2 tbsp freshly squeezed lemon juice

Salt and pepper to taste

3 garlic cloves, finely minced or grated on the grater

1 tsp Dijon mustard

1 tsp capers, finely chopped

1 tbsp nutritional yeast

3 tbsp high-quality extra virgin olive oil

For the Tempeh Crumbles and Salad:

1 large head of broccoli, cut into small florets

114g (1/2 block) tempeh, crumbled

1 tsp sweet paprika

1 tsp smoked paprika

1 tsp pure maple syrup

1 tsp apple cider vinegar

1/2 tsp tamari sauce (gluten-free if needed)

1 tbsp olive oil for cooking

For Garnish:

Extra nutritional yeast

Freshly ground black pepper

Instructions

1. Make the Dressing: In a jar, combine cashew butter, warm water, lemon juice, garlic, Dijon mustard, capers, nutritional yeast, olive oil, salt, and pepper. Shake well until smooth.
2. Cook the Broccoli: Boil a pot of salted water and cook the broccoli florets for about 4 minutes until bright green. Drain and rinse under cold water to stop cooking.
3. Cook the Tempeh: In a skillet over medium-high heat, add olive oil and crumbled tempeh. Sear for about 2 minutes. Add sweet paprika, smoked paprika, maple syrup, apple cider vinegar, and tamari; stir to coat and remove from heat.
4. Assemble the Salad: On a serving plate, arrange the broccoli and drizzle with cashew dressing. Top with smoky tempeh crumbles and garnish with nutritional yeast and black pepper.

Notes

• For a nut-free option, substitute cashew butter with sunflower seed butter.
• This salad is best enjoyed fresh but can be stored separately in the fridge for up to 2 days.

I’m particularly impressed with Laura Wright’s culinary creativity in this recipe. She’s transformed a typically indulgent salad into a healthier, vegan-friendly version without sacrificing any of the satisfaction.

The use of nutritional yeast in both the dressing and as a garnish adds a cheesy flavor that really completes the Caesar salad experience.

If you’re looking to shake up your salad routine or introduce more plant-based meals into your diet, this Broccoli Caesar with Smoky Tempeh Bits is a must-try. It’s a testament to how delicious and satisfying vegan cooking can be when done right.

So, are you ready to give this recipe a go? Trust me, your taste buds (and your body) will thank you!