• 250gTempeh
• 1Romaine Lettice
• 8Sun-dried tomatoes
• 2tbspCapers
• 125gVegan mayonnaise
• 3tbspNooch
• 1tbspLemon juice
• 0.5tspMarmite
• 1tbspVegan Worcestershire sauce
• 0.5tspTabasco
• 25mlSoy cream
• 2tbspWater
• Croutons
• Cashew parmesan
• Vegan bacon bits

Instructions

1. 1

   Cut the tempeh into cubes and fry in olive oil until golden and a bit crisp. Drain on paper towel

2. 2

   Combine the lettuce, sun-dried tomatoes, capers and the tempeh once cooled.

3. 3

   Put all the dressing ingredients in a blender and blitz until smooth. Add water as required to get to your desired consistency.

4. 4

   To serve mix everything together and garnish with 'bacon', 'parmesan' and croutons.