Vegan Kale Ceasar Wrap with Tempeh Bacon

Step 1

Make Tempeh Bacon: Whisk together tamari, vinegar, syrup, cumin, paprika, liquid smoke, olive oil, and cayenne pepper in a measuring jug. Place the tempeh slices in a shallow dish, and pour the marinade over the top. Cover, and pop in the fridge for anywhere between 30 minutes to overnight. When you are ready to cook the tempeh, preheat oven to 300F/150C, and place the tempeh on a baking sheet lined with parchment paper. Cook for 10 minutes, flip over, and cook for 5 minutes more until cooked through and crispy. Set aside to cool

Step 2

Make Caesar Dressing: Place ingredients in a blender or food processor, and blend until smooth. Add a little more water if the dressing seems to thick. Set Aside

Step 3

Assemble the wraps:Place the salad leaves in a large bowl, and pour the dressing over the top, toss to coat evenly. Place about ¼ of the greens in the the center of the wrap, and place 5 slices of tempeh bacon on top of the greens, tightly roll up, like a burrito, to make your wrap. Repeat with the remaining ingredients