Vegan Kale Caesar Salad Recipe with Aubergine Bacon

Vegan kale caesar salad with aubergine ‘bacon’

  • serves 2
  • Easy

Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad


Check out more ways to make recipes vegan with our guide here, plus our vegan mayonnaise recipe.



  • kale 100g
  • lemon 1, juiced
  • vegan mayonnaise 2 tbsp, see recipe in the link above
  • Dijon mustard 2 tsp
  • nutritional yeast flakes 1 tbsp, see notes below
  • soy sauce 1 tbsp
  • chunky croutons 20g


  • aubergine 1
  • maple syrup 2 tbsp
  • smoked paprika 2 tsp
  • garlic granules 1 tsp
  • spray oil


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with baking paper. Use a mandoline or sharp knife to very thinly slice the aubergine in long lengthways slices. Mix the maple syrup, paprika and garlic granules. Put the slices onto the baking sheets and spray lightly with oil. Cook for 10-15 minutes or until beginning to crisp, then brush with the maple syrup mixture and cook for another 5 minutes until really crisp.

  • Step 2

    Tip the kale into a large bowl and add the lemon juice and some seasoning. Massage really well with clean hands then leave for 10 minutes. Mix the mayo, mustard, yeast flakes and soy sauce together with 1 tbsp of water, then tip into the kale and mix well. Divide between two plates and break the aubergine ‘bacon’ into shards and sprinkle on top with the croutons.

Nutritional yeast flakes are deactivated yeast left over from beer-making that have a cheese-like flavour, often used to add umami to vegan and vegetarian recipes. It is available from and health-food shops.

Check out our best aubergine recipes here...

Aubergine Meze Recipe

Nutritional Information

  • Kcals 312
  • Fat 14.9g
  • Saturates 1.6g
  • Carbs 30g
  • Sugars 18.3g
  • Fibre 10g
  • Protein 9.4g
  • Salt 2.3g