Slice the tempeh as thin as possible. Combine all other ingredients in a medium sized container with a lid. Stir to combine. Add the tempeh to the marinade. Cover the dish and give it a good shake to evenly coat the tempeh. Preheat the oven to 350 and let the tempeh bacon marinate for 15 minutes while you prepare the hemp parmesan and Vegan Caesar dressing. 

Line a baking sheet with parchment paper and arrange the tempeh bacon slices so they aren't touching each other. Bake the tempeh bacon for 15 minutes. Flip each slice of tempeh bacon then bake for another 10 minutes.

Combine all ingredients in a small food processor. Pulse until the mixture has the consistency of parmesan cheese. Store in an airtight container in the fridge for up to 1 week.

Wash the romaine lettuce and thoroughly dry. Cut or tear the leaves into bite sized pieces and transfer the romaine to a large bowl. Add all other ingredients to a food processor and process until evenly combined, stopping to scrape down the sides. If the Vegan Caesar is too thick, add water 1 tablespoon at a time until you reach your desired consistency. 

Add your preferred amount of Vegan Caesar dressing to the bowl of romaine. I generally use about 1/3 cup. Toss until the lettuce is evenly coated with dressing. Garnish your Vegan Caesar with tempeh bacon and hemp seed parmesan then enjoy!