Next up in our Eating Vegan with Lucy Watson series, we’ve got an irresistible vegan version of an absolute classic. We’re talking about this flavoursome Coconut Bacon and Hazelnut Caesar Salad recipe. If you’re craving bacon, this is the closest thing you’ll get thanks to its delicious hickory smokiness. Fancy some extra crunch? That’s what the hazelnuts are for. Plus, they’re just super-tasty. You’ll be done in under 30 minutes, promised.
Preheat the oven to 180c and line a baking tray with baking parchment.
To make the coconut bacon, in a medium bowl mix together the maple syrup, soy sauce, hickory liquid smoke and paprika.
Throw in the coconut flakes and toss to coat evenly in the mixture.
Spread out in a single layer on the prepared baking tray and toast in the oven for 10 minutes, tossing them after 5 minutes to ensure an even cook.
Put the hazelnuts on another baking tray and toast in the oven for 10 minutes, tossing them after 5 minutes to ensure an even cook.
Put the wholemeal bread in a mixing bowl and add the oil, then season with salt and pepper, and toss to coat.
Put on a baking tray and toast in the oven for 15 minutes or until golden brown and evenly toasted.
Meanwhile, make the dressing. Pound the garlic with a good pinch of salt using a mortar and pestle.
Stir in the mayonnaise, mustard, lemon zest and juice, loosening with a splash of water if needed.
Mix in the onion and stir through the dressing, then leave to macerate for 5 minutes.
Toss the salad leaves in the dressing, then throw in the croutons, the coconut bacon and the toasted hazelnuts.
Sprinkle with the Parmesan cheese and serve.
To buy the products in this recipe, visit the Bulk Eats page.
To find other products, have a look at our Active Foods range. It’s got everything you need to get experimental in the kitchen – think muffin and brownie mixes, all-natural peanut butter and loads more.
Making our Coconut Bacon and Hazelnut Caesar Salad recipe for yourself? Share your efforts on social media tagging @bulkpowders!
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