INGREDIENTS
4
Romaine hearts
1
Tofu bacon bits
4 cloves
Garlic
4
Garlic cloves
1
Lemon, Juice of
1
Lemon, Juice from
1 tsp
Onion powder
2 tbsp
Parsley
3
Tomatoes
1/2 cup
Almond milk, unsweetened original
1
block Tofu, smoked
1/2 cup
Veggie or vegan chicken stock
3 tbsp
Capers
1
Capers
1 tbsp
Liquid smoke
1 tbsp
Maple syrup
2 tsp
Mustard, dry
1 tbsp
Soy sauce
1/2 cup
Vegan mayo
1/2 tbsp
Worcestershire
1
Fettuccini noodles
1 dash
Nutmeg
3/4 cup
Nutritional yeast
1/2 tsp
Salt and pepper
1
Salt and pepper
1
Salt and pepper to season
2 tbsp
Canola oil
11/16 cup
Olive oil
1/4 cup
White wine vinegar
1 cup
Cashews
1/4 cup
Butter, vegan
1/4 cup
Sandhill rose
Vegan parm for garnish