Vegan Classic Wedge Salad
Elevate your salad game with this Vegan Classic Wedge Salad, a plant-based twist on the timeless steakhouse favorite! Featuring crisp iceberg lettuce wedges crowned with juicy cherry tomatoes, tangy red onions, and smoky, maple-glazed tempeh bacon, this dish combines texture and bold flavors in every bite. The creamy vegan dressing—made from vegan mayo, almond milk, and a hint of smoked paprika—adds a rich, zesty finish that perfectly complements the fresh produce. Ready in under 30 minutes, this colorful and satisfying salad is ideal as a light meal or a stunning appetizer for dinner parties. Garnished with fresh chives for a pop of color and flavor, it’s a love letter to classic salads, reimagined for vegan palates. Perfect for those searching for hearty vegan salads, dairy-free dressings, and innovative ways to enjoy tempeh!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Slice the head of iceberg lettuce into four equal wedges. Set aside.
Dice the cherry tomatoes and finely slice the red onion. Set both aside.
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.
Chop the chives and mix them into the dressing. Adjust seasoning to taste. Refrigerate until ready to use.
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.
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.
To assemble the salad, place each lettuce wedge on a plate. Drizzle with the vegan dressing.
Top the wedges with cherry tomatoes, red onion slices, and pieces of crispy tempeh bacon.
Serve immediately, garnished with extra chives if desired.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 40.6 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 456 mg | 35% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2577 mg | 55% | |
*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.
