Vegan Romaine Wedge Salad

Posted by in Cooking, Easter, Lunch/Dinner, Salads, Valentine's Day | 0 comments













Hello & Happy Tuesday!!








If I had to recall the last time I had iceberg lettuce as I’ve never been a fan. However, I always loved a good wedge salad! 


There was something crisp and refreshing about it and I got the urge to recreate this classic salad last years ago. What’s fab about this salad is that you can make it as simple or as complicated as you like and its just so good!


A wedge is typically comprised of iceberg lettuce, which can be an obstacle to eat, blue cheese and bacon. Basically, it typically negates the purpose of eating a salad, so I was on a mission to give this dish a nutrient boost!






What I love about this salad, is everything! It features homemade blue cheese dressing, my favorite tofu feta that can be used for countless other dishes, shiitake bacon that can be used for a myriad of dishes, perf for any season, and will make you forget about the traditional wedge salad after the first bite!


If you love fun modern vegan concepts, you have to try this vegan Romaine Wedge Salad with homemade blue cheese!









Why this recipe rocks:





Great appearance

Tons of flavor

Perf pre dinner salad























Recipe Tutorial





Yields 2 to 4 servings

Vegan Romaine Wedge Salad

25 minPrep Time

35 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


    Tofu feta:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tbsp oregano
  • 2 tbsp dill
  • 2 tbsp tarragon (optional)
  • 8-10 basil leaves (optional)
  • squeeze lemon
  • 1/4 tsp salt
  • Vegan Blue Cheese:
  • 1 cup vegan mayo
  • 1/2 cup vegan tofu feta, slightly drained
  • squeeze of lemon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbs tahini
  • 1 tbsp dill
  • salt/pepper as desired
  • Salad:
  • 1 romaine lettuce, sliced in half
  • 1 cup cherry tomatoes, chopped
  • 1 diced avocado
  • Freshly ground black pepper
  • Garnish with fresh dill
  • Shiitake bacon
  • 1 tsp soy
  • 1 cup shiitake mushroom (thinly sliced)
  • 1/4 tsp red pepper flakes
  • 1/4 tsp pepper
  • 1 tsp liquid smoke
  • 2 tsp Worcestershire
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup, optional


  1. shiitake bacon: wash and thinly slice mushrooms. Marinate in all of the ingredients for as long as you can, (you can simply soak and then bake if needed) Bake in the oven at 250 degrees for 30-40 minutes, rotate midway. Should be slightly soft yet crispy
  2. Tofu feta: Drain tofu, cube the tofu. Throw everything in a jar and let sit to marinate in an air tight jar in the fridge. I let mine sit for at least 24hrs before using for maximum flavor. You're welcome to throw in whatever herbs you like! Mine lasts for probably a month or more.
  3. Dressing: Throw everything in a bowl and combine.
  4. Arrange romaine lettuce on plates and spoon dressing on each. Top with shiitake bacon, avocado, tomatoes, black pepper, and dill


You can grill the romaine for another boost of flavor for use the traditional wedge salad. You can also add red onion to the salad!















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