Name: Vegan caesar salad
Total time: 30 min
Yield: Serves 2
Ingredients: 100g kale; 1 lemon, juiced; 2 tbsp vegan mayonnaise, see recipe in the link above; 2 tsp Dijon mustard; 1 tbsp nutritional yeast flakes, see notes below; 1 tbsp soy sauce; 20g chunky croutons; 1 aubergine; 2 tbsp maple syrup; 2 tsp smoked paprika; 1 tsp garlic granules; spray oil

100g kale
1 lemon
juiced
2 tbsp vegan mayonnaise
see recipe in the link above
2 tsp Dijon mustard
1 tbsp nutritional yeast flakes
see notes below
1 tbsp soy sauce
20g chunky croutons

AUBERGINE 'BACON'

1 aubergine
2 tbsp maple syrup
2 tsp smoked paprika
1 tsp garlic granules
spray oil

Method

step 1
Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with baking paper. Use a mandoline or sharp knife to very thinly slice the aubergine in long lengthways slices. Mix the maple syrup, paprika and garlic granules. Put the slices onto the baking sheets and spray lightly with oil. Cook for 10-15 minutes or until beginning to crisp, then brush with the maple syrup mixture and cook for another 5 minutes until really crisp.
step 2
Tip the kale into a large bowl and add the lemon juice and some seasoning. Massage really well with clean hands then leave for 10 minutes. Mix the mayo, mustard, yeast flakes and soy sauce together with 1 tbsp of water, then tip into the kale and mix well. Divide between two plates and break the aubergine ‘bacon’ into shards and sprinkle on top with the croutons.