The Great Big Vegan Salad
  1. Cook lentils, drain off any excess water.
  2. Toss lentils with 1 tsp of the olive oil and herbs
  3. Clean and thinly slice mushrooms.
  4. Whisk together 1 tbsp of the soy sauce, the sesame oil, garlic and water or vegetable broth.
  5. Layer mushrooms in a baking dish and pour marinade on top.
  6. Bake for 15- 20 minutes in a 200C oven until roasted and slightly crispy.
  7. Thinly slice zucchini into 1/2 moons.
  8. Toss with 1 tsp of the olive oil and a pinch of salt/pepper.
  9. Arrange in a single file on a baking sheet and roast for 20 minutes, flipping halfway through.
  10. Very thinly slice the tempeh.
  11. Whisk together maple syrup, 1 tbsp of the olive oil, cumin, cayenne pepper, 1 tbsp of the soy sauce and a pinch of freshly ground black pepper.
  12. Place temepeh in a shallow bowl and cover with marinade. Let soak for at least 15 minutes.
  13. To fry, place tempeh slices in a hot skillet and let cook 1-3 minutes per side until brown and crispy. Cook longer for crispier tempeh.
  14. Mix all of the dressing ingredients together.
To assemble
  1. Layer 1/2 head of romaine lettuce in a large bowl.
  2. Top with 1/3 cup lentils, 1/4 avocado, 1/3 cup mushrooms, 1/3-1/2 cup cooked zucchini, 1/4 of the tempeh bacon, 1/3 cup cherry tomatoes.
  3. Drizzle with ranch dressing.