Vegan Classic Wedge Salad

Experience the plant-based twist on a timeless favorite with this Vegan Classic Wedge Salad, a stunning combination of crisp iceberg lettuce, juicy cherry tomatoes, and tangy red onions topped with a luscious dairy-free dressing. The creamy sauce, made with vegan mayonnaise, almond milk, and a hint of smoked paprika, brings a bold flavor profile, while the baked tempeh "bacon" adds a satisfying crunch and smoky-sweet depth. Perfectly balanced and surprisingly easy to prepare, this salad is an excellent choice for a light lunch, dinner side, or show-stopping appetizer. Ready in just 30 minutes and packed with vibrant colors and textures, this recipe proves that indulgence and healthy eating can go hand-in-hand.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 head Iceberg lettuce
• 1 cup Cherry tomatoes
• 0.25 medium-sized Red onion
• 0.5 cup Vegan mayonnaise
• 2 tablespoons Unsweetened almond milk
• 1 teaspoon Apple cider vinegar
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Chives
• 8 ounces Tempeh
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the head of iceberg lettuce into four equal wedges. Set aside.

Step 3

Dice the cherry tomatoes and finely slice the red onion. Set both aside.

Step 4

For the dressing, in a small bowl, combine vegan mayonnaise, almond milk, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper. Whisk until smooth.

Step 5

Chop the chives and mix them into the dressing. Adjust seasoning to taste. Refrigerate until ready to use.

Step 6

Cut the tempeh into thin strips. In a mixing bowl, combine soy sauce, maple syrup, and olive oil. Add the tempeh and toss to coat.

Step 7

Lay the tempeh strips in a single layer on a baking sheet lined with parchment paper. Bake for 10 minutes, or until crispy, flipping halfway through.

Step 8

To assemble the salad, place each lettuce wedge on a plate. Drizzle with the vegan dressing.

Step 9

Top the wedges with cherry tomatoes, red onion slices, and pieces of crispy tempeh bacon.

Step 10

Serve immediately, garnished with extra chives if desired.

Nutrition Facts

Serving size	(1397.1g)

Amount per serving	% Daily Value*
Calories	1186.7

Total Fat 77.5g	0%
Saturated Fat 16.0g	0%
Polyunsaturated Fat 14.7g
Cholesterol 27mg	0%
Sodium 2441.1mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 12.5g	0%
Total Sugars 40.6g
Protein 57.7g	0%

Vitamin D 11.0IU	0%
Calcium 455.5mg	0%
Iron 9.8mg	0%
Potassium 2576.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 18.2%

Carbs: 26.6%