Caesar Salad & Vegan ‘Chicken’ Nuggets with Honey Mustard Sauce

After a weekend celebrating the new year with friends, I was ready to come home and get in the kitchen! Rich had bought some veggie chicken nuggets and although fake meat isn’t usually my favorite….these are pretty good. I also made vegan Caesar salad with mashed cauliflower. Apparently you should just prep the cauliflower like you would potatoes (use an electric beater to mash with butter and almond milk) but it was a huge disaster. I don’t think I cooked the cauliflower long enough so stay tuned….

Caesar Salad:

In food processor mix:

1 garlic clove

1 tsp capers

1/4 cup vegan mayonnaise

1 tbsp miso past (gives it that Parmesan taste)

2 tsp yeast flakes

1 tsp agave nector

1/4 cup olive oil

Salt & Pepper

These are the ingredients that I got from The Conscious Cook but I did have to do a few tasters and add more of different ingredients to get the final taste I wanted.


Chop Focaccia bread into cubes, brush with olive oil or butter and put in the oven at 350 for 10 minutes.

‘Chicken Nuggets’

I used ‘Yves’ brand which is usually pretty reliable. Even my meat eating friends are impressed by this.

‘Honey Mustard Sauce”


1/4 cup veganaise

1/4 cup mustard

2 tbsp agave nector

(again add more of whatever ingredient until you get the exact taste you want)

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