A delicious vegan twist on the classic Caesar salad featuring lion's mane mushrooms, a creamy cashew dressing, and crunchy chickpeas, all tossed with fresh romaine lettuce.
1: Preheat oven to 400°F on convection mode.
2: Lay chickpeas out on a baking tray, cover with oil and spices, and let roast for 15 minutes.
3: Remove chickpeas from the oven and set aside.
4: Sear lion's mane mushrooms in a hot skillet on each side for 3-5 minutes. Sprinkle with salt and pepper.
5: Add vegan butter and rosemary to the skillet, and baste for 2 minutes once the butter is melted.
6: For the dressing, add all ingredients to a blender and process until smooth. Adjust seasoning as needed.
7: Chop and wash the romaine lettuce, assemble the salad, and enjoy.
