(VEGAN/VEGETARIAN RECIPES) Caesar dressing is often a top priority for new vegans, and this recipe includes a creamy cashew replacement. It also features nori seaweed as a substitute for the anchovy flavor found in most Caesar dressings. With Beyond Meat’s version of grilled chicken and Caesar salad layered on top of warm flatbread, this a well-rounded meal that is quick to prepare and will satisfy the whole family! — Global Animal

Try this “chick’n” Caesar flatbread for dinner tonight!

“Chicken” Caesar Flatbread
Yield: 8 servings

Ingredients
1 Package Beyond Meat Grilled Chicken Free Strips
1 Package of Romaine Lettuce, Chopped
8 Pieces of Flatbread
1 cup Raw Cashews, soaked 2 hours, then drained
1 cup Water
1/2 tbsp Nutritional Yeast
1 tbsp Olive Oil
1 2 tbsp Lemon
½ tsp Dijon Mustard
½ tbsp Parsley
4 sheets of Nori
1/4 tsp Garlic Powder or 1 Garlic Cloves
Sea Salt & Pepper to Taste
Directions

For the dressing, blend together all ingredients in a food processor except for the parsley and the nori. Cut the nori into small pieces. In a bowl, stir together the cashew mixture, nori, and parsley. (If they are all processed together, it will taste fine but the mixture will be green and doesn’t necessarily look like Caesar dressing.) Add sea salt and pepper to taste.

Heat up two large skillets and spray with vegan cooking spray. In one pan, add a few pieces of flatbread and flip over after a minute or so, just to warm them up.

In another pan, add the Beyond Meat and cook according to directions on the package, stir frying for about three minutes.

Stir together the dressing and chopped romaine. Place the salad on top of the flatbread pieces and add chicken free strips on top.

If there is extra dressing left over, store in the fridge but be aware that it will thicken so you can stir in a bit of water before serving again.

Learn more about the Meat-Free Mondays Challenge!

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