• 300 g lenses Fusilli
  • 2 small romaine lettuces
  • Some olive oil
  • 180 g vegan alternative to chicken fillet pieces
  • Optionally: 2 slices of gluten free bread
  • Pn. red pepper


  • 250 ml vegan alternative to mayonnaise
  • 4 tbsp vegan alternative to yogurt
  • 2 tbsp mustard, medium hot
  • 1 small garlic clove, pressed
  • 1 tbsp maple syrup
  • 3 tbsp apple vinegar
  • 30 g capers from the glass
  • 1 tsp black pepper, freshly ground
  • ½ bunch of parsley, freshly minced


  1. Boil lenses Fusilli according to the package guide in saltwater, decant and rinse with cold water.
  2. Put for the Caesars-dressing vegan alternative to mayonnaise and vegan yogurtalternative in a bowl and stir with an egg whip until smooth. Add mustard and pressed garlic clove, maple syrup as well as apple vinegar and 1 tsp of the capers and then intermix it. Cream the ingredients shortly with a mixer. Season the dressing with freshly ground pepper.
  3. Cut the romaine lettuce in pieces and buzz it off thoroughly with water, then shake dry.
  4. Heat some olive oil in a pan and sear vegan alternative to chicken pieces golden brown. Optionally you can cut bread into big cubes and also sear in a pan with the remaining oil. Sprinkle croutons with some red pepper.


Our tip: Our Caesars-pasta salad tastes great with a tasty grattugiato (Vantastic Foods GRATTUGIATO, 60g) from our shop!

Portion: 4 People

Recipe: Sophie Mathisz / Photograph: Marcus Maly

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