For the Mushrooms: See Bryant Terry’s Recipe Below
For the Vegan Smoky Red Pepper Sauce:
2 medium red bell peppers
1 teaspoon of extra-virgin olive oil
1 ½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 cup vegan mayonnaise
1 tablespoon hot sauce
¼ teaspoon cayenne pepper
1 tablespoon red wine vinegar
For the salad:
½ batch of Marinated Red Onions, ½ cup of Marinated Red Onion Oil (See below for recipe)
Vegan Spicy Red Pepper Sauce (see below for recipe)
12 oz Mushroom Bacon (see below for the how to)
4 corn kernels
2 cups of cherry tomatoes, sliced
1 -2 avocados, chopped
2 small romaine lettuce hearts (about 8 ounces total), halved lengthwise
Make the Salad:
Make the Marinated Red onions at least 3 hours in advance.
Make Vegan Smoky Red Pepper Sauce.
Make the Mushroom Bacon.
Assemble your salad platter: Start by placing the romaine lettuce hearts on the platter. Sprinkle thoroughly with salt and drizzle with the marinated onion oil. Layer the tomatoes, avocados, corn, and bacon mushroom.
Top the entire salad with Marinated Red Onion and serve with Vegan Smoky Red Pepper Sauce.
Make the Marinated Red Onions:
Thinly slice the red onion and place in a low bowl.
In a separate bowl, stir the olive oil, red wine vinegar and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.
Let sit on counter at room temperature to marinate for at least 3 hours (I usually let mine marinate for 12) before using. Keeps for 2-3 days unrefrigerated.
Make The Mushrooms: See Bryant Terry’s Recipe Below
Make the Corn:
In a large pan over medium heat add extra virgin olive oil and add corn. Sprinkle with salt, to taste. Stir continually until golden brown for about 5 minutes.
Make the Vegan Spicy Red Pepper Sauce:
Preheat the broiler and raise the oven rack to 5 or 6 inches below the heat source.
Put the bell peppers on a baking sheet and drizzle evenly with the olive oil. Sprinkle ½ teaspoon of the salt and black pepper over them. Broil until charred about 15 minutes. Flip the peppers over and broil, flipping every 5 minutes until completely charred, 10 to 15 minutes more. Remove the peppers from the oven and let cool.
Remove and discard the charred skin, seeds, and stems and transfer the flesh from the peppers to a blender or food processor. Add the mayonnaise, vinegar, the remaining 1 teaspoon of salt, the hot sauce, and the cayenne and blend until smooth.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.