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Blackened Chicken Caesar Salad featuring Meati Brand Mushroom Root Cutlets

Have you tried Meati Brand mushroom root based meats yet? Out of this world delicious. For this recipe I used cutlets, lightly brushed with oil, then coated in blackening seasoning(recipe included). I cooked them in a cast iron pan for optimal flavor. **Since cooking creates a lot of smoke, try heating the cast iron pan on the grill and cook the cutlets outside if desired.


4 Meati brand mushroom chicken cutlets

Olive oil

(Blackened Spice Blend)

2 tsp salt

2 Tbsp smoked paprika

1 Tbsp dried thyme

1 Tbsp dried oregano

1 Tbsp garlic powder

1 Tbsp onion powder

2 tsp dried mustard

2 tsp ground cayenne

(Caesar Salad)

1/2 cup Vegan Mayonnaise

1 Tbsp Dijon Mustard

2 Tbsp Nutritional Yeast

1 tsp Crushed Garlic

2 tsp Capers

2 Tbsp Lemon Juice

1 Tbsp Soy Sauce/Tamari

1 Tbsp Maple Syrup

1 Tbsp Extra Virgin Olive Oil

1/4 tsp White Vinegar

1/2 tsp black pepper


1 large head or 2 small heads romaine lettuce, washed & torn

Vegan croutons

1/2 cup vegan parmesan cheese


1. Prepare Caesar dressing by combing ingredients in a small food processor and blending until smooth. Refrigerate until ready to use.

2. Combine blackening season mix.

3. Pat dry Meati cutlets. Brush each side of the cutlets with oil, then toss with as much seasoning mix needed to coat. Store remaining seasoning in a glass jar for future use.

4. Place pan, preferably cast iron, over medium-high heat. **Or heat pan on BBQ grill. When hot, add 2 Tbsp high heat oil ie; avocado oil. Place cutlets in pan. Let cook 4 minutes. Flip and continue to cook another 3-4 minutes. Remove from heat and let cutlets sit for 5 minutes before slicing.

5. Prepare salad by tossing romaine lettuce, croutons and vegan parmesan with as much caesar dressing as you like to coat leaves.

6. Divide salad onto 4 plates. Sprinkle fresh cracked pepper and additional vegan parmesan cheese over salad. Top salad with sliced blackened cutlets.

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