Bacon Ranch Salad, Now In Vegan Form!

• 1 head romaine lettuce, cleaned and cut in half
• 1/2 cup tempeh bacon, diced
• 1/2 cup Field Roast apple sausage, crumbled
• 2 tablespoons canola oil
• 1 cup veganaise
• 1/2 cup tofutti sour cream
• 1/4 cup fresh Italian parsley, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons dried dill seed
• 2 teaspoons fresh garlic, minced
• 1/4 cup vegan buttermilk*, (combine soy milk and lemon juice)
• salt and white pepper to taste

1. Make the vegan buttermilk: add 1 cup soy milk to 1 tablespoon lemon juice and let sit for 1/2 hour.
2. In a medium skillet over medium high heat, heat oil until shimmering.
3. Add tempeh and sausage and cook until brown on both sides, 5-7 minutes.
4. Set aside when done, reserving oil in pan.
5. Combine all dressing ingredients together in a medium bowl.
6. Place romaine on a plate, cover with bacon and sausage placebo, top with ranch and add more various salad ingredients to make it your own.

romaine lettuce, bacon, apple sausage, canola oil, veganaise, sour cream, fresh italian parsley, fresh chives, dill, fresh garlic, vegan buttermilk, salt

Taken from www.foodrepublic.com/recipes/bacon-ranch-salad-now-in-vegan-form/ (may not work)