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VEGAN CHICKEN CAESER SALAD

VEGAN CHICKEN CAESER SALAD
VEGAN CHICKEN CAESER SALAD

We love Caesar salad, it’s one of those salads that doesn’t feel like your eating a salad because it’s got so much flavour, crunchy croutons and creamy dressing 🤤 We miss a good ol’ chicken caesar salad, so we veganised it! We’re using our good friend, the king oyster mushroom, to recreate the taste and texture of chicken! And it’s so easy to pull them apart into chickeny chunks! They’re such a versatile ingredient - if you’re struggling to find them, we got ours from a big supermarket and you can also find them in Asian supermarkets 🍄 You’re going to adore this salad. We’re particularly happy with how the caesar dressing came out - it’s creamy and punchy and yummo 😋

Ingredients
Method

Ingredients

Chicken

  • 9 king oyster mushrooms
  • 1 tbsp olive oil
  • 2 tbsp chicken seasoning

Croutons

  • 200g un-sliced seeded brown bread (inch cubes)
  • 2 tsp olive oil
  • 1 tsp dried italian herbs
  • ½ tsp garlic powder
  • Salt and pepper

Dressing

  • 1 garlic clove
  • 2 tbsp nutritional yeast
  • 60g mayonnaise
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste
  • Zest & juice of ½ lemon
  • 1 tbsp water to loosen

Everything Else

  • 300g romaine lettuce
  • 1 tbsp nutritional yeast to top (optional)

Method

  1. 1.

    Oven preheated to 180*C | Roasting tin lined with parchment paper | Baking tray lined with parchment paper | 2 forks | Mixing bowl | Microplane


    First, prepare the “chicken” | Cut the caps off the king oyster mushrooms and finely slice them | Pull the prongs of two forks along the length of the mushroom stems, roughly tearing them into 1-2 inch long matchsticks | Put the mushrooms in a bowl, drizzle with olive oil, sprinkle over the chicken seasoning and toss to combine making sure mushroom is evenly coated with the flavouring | Put the roasting tin into the oven and roast for 25-30 minutes

    Now make the croutons | Cut the bread into 1 inch cubes | Add the olive oil, italian herbs, garlic powder and a pinch of salt and pepper to a bowl and stir to combine | Add the bread to the bowl and toss to combine, making sure the cubes are well covered | Spread the cubes out on a baking tray, put the tray in the oven and bake for 15 minutes until golden and crispy

    Now make the salad dressing | Grate the garlic clove | Put the garlic, nutritional yeast, egg free mayonnaise, white wine vinegar, lemon zest and juice in a mixing bowl and stir to combine | Taste the dressing and season to perfection with salt and pepper | Add a splash of water to the mixture if the sauce needs loosening Assemble the salad | Trim and roughly chop the lettuce | Add the lettuce, the pulled oyster mushrooms and half the croutons to the bowl and toss to combine | Sprinkle the remaining croutons, and second tbsp of nutritional yeast (if using) over the Caesar Salad and serve immediately