Next up in our Eating Vegan with Lucy Watson series, we’ve got an irresistible vegan version of an absolute classic. We’re talking about this flavoursome Coconut Bacon and Hazelnut Caesar Salad recipe. If you’re craving bacon, this is the closest thing you’ll get thanks to its delicious hickory smokiness. Fancy some extra crunch? That’s what the hazelnuts are for. Plus, they’re just super-tasty. You’ll be done in under 30 minutes, promised.
Preheat the oven to 180c and line a baking tray with baking parchment.
To make the coconut bacon, in a medium bowl mix together the maple syrup, soy sauce, hickory liquid smoke and paprika.
Throw in the coconut flakes and toss to coat evenly in the mixture.
Spread out in a single layer on the prepared baking tray and toast in the oven for 10 minutes, tossing them after 5 minutes to ensure an even cook.
Put the hazelnuts on another baking tray and toast in the oven for 10 minutes, tossing them after 5 minutes to ensure an even cook.
Put the wholemeal bread in a mixing bowl and add the oil, then season with salt and pepper, and toss to coat.
Put on a baking tray and toast in the oven for 15 minutes or until golden brown and evenly toasted.
Meanwhile, make the dressing. Pound the garlic with a good pinch of salt using a mortar and pestle.
Stir in the mayonnaise, mustard, lemon zest and juice, loosening with a splash of water if needed.
Mix in the onion and stir through the dressing, then leave to macerate for 5 minutes.
Toss the salad leaves in the dressing, then throw in the croutons, the coconut bacon and the toasted hazelnuts.
Sprinkle with the Parmesan cheese and serve.
To buy the products in this recipe, visit the Bulk Eats page.
To find other products, have a look at our Active Foods range. It’s got everything you need to get experimental in the kitchen – think muffin and brownie mixes, all-natural peanut butter and loads more.
Making our Coconut Bacon and Hazelnut Caesar Salad recipe for yourself? Share your efforts on social media tagging @bulkpowders!
We’re kicking off World Vegan Month 2020 with a bit of history. In 1944, the 1st of November officially became World Vegan Day as established by the first vegan society ever in London. Since then, veganism has grown exponentially as a fully formed movement with dietary and ethical pillars that focus on leading a cruelty-free […]
Now here’s something worth celebrating this year. Our ambassador Emily Solman has put together this wonderful bean burger recipe and it totally deserves a spot in your calendar. There’s simply no better way to spend National Burger Day. Ingredients 1 tin of black beans Half red onion (diced) 1/4 cup of Bulk Powders Super Pea […]
What’s better than a creamy and refreshing sundae on a hot summer day? That’s right, we couldn’t think of a more delicious option either. This indulgent recipe from Lucy Watson’s cookbook ‘Feed Me Vegan’ has got the perfect balance of fresh fruits, ice cream, maple syrup and crunchy cacao nibs. Plus, it’s so easy […]
Fancy something sweet? Lucy Watson’s vegan Chocolate and Banana Milkshake recipe has got your cravings sorted. It’s full of protein thanks to our chocolate peanut vegan protein powder. It’s never been easier to make yourself a milkshake that’s also rich in nutrients. Needless to say, you’re in for a treat. Ingredients (serves 1): 1 […]
Looking for a delicious and satisfying plant-based meal idea? Look no further than this Ultimate Cheeseburger recipe from Lucy Watson’s cookbook Feed Me Vegan. It’s a common misconception to think that plant-based diets are low in protein but, grains and pulses have lots of it. In fact, these burgers are mostly made of lentils […]
Next up on our Eating Vegan series with Lucy Watson, we’ve got this tasty Banana and Buckwheat Pancakes recipe. They’re an all-American classic, ideal for a rich breakfast or brunch. As sweet breakfasts are Lucy’s favourite, this is one of the first recipes she had to adapt when she first became vegan. Here the banana […]