7 Layer Salad converted to vegan and oil-free

2 small hearts of romaine, chopped
½  10 oz bag frozen peas
3 green onions, chopped
 ½ head cauliflower, chopped
vegan bacon (recipe below)
vegan cheese (optional) I used ½ 10 oz package of diaya shredded cheddar
1 ¼ cups vegan oil free mayo with no parm parmesan (recipes below)

Layer in order.  Cover and Refrigerate.  Toss when ready to serve

Vegan Bacon
2 Tbsp tamari
1 Tbsp real maple syrup
½ tsp liquid smoke
½ tsp garlic powder
½ tsp paprika
¼ tsp black pepper
½  8 oz package original tempeh, cut into thin slices and then chop.

Mix together tamari, maple syrup, liquid smoke, garlic powder, paprika and pepper.  toss tempeh in marinate.   Preheat oven to 375.  Spread tempeh out on parchment lined baking sheet.  Bake for 20 minutes.  Cool

Vegan Mayo (makes 1 ¼ cups)
7-8 oz Extra Firm Tofu
1Tbsp lemon juice
! tsp apple cider vinegar
1 tsp Dijon mustard
1 Tbsp real maple syrup
1 Tsp sea salt
1/8 tsp white pepper
2 Tbsp plant milk ( I use unsweetened rice milk)

Process ingredients in blender. add 2 Tbsp maple syrup and ½ cup no parm parm.  May or may not need all the mayo, depending on how ‘wet’ you like your salads

No Parm Parm (makes about 1 cup)
½ cup nutritional yeast
½ cup almond OR cashew meal
½ tsp garlic powder
½ tsp onion powder
sea salt to taste

Mix together and store in refrigerator

susan wesley