Vegan Cobb Salad
This plant-based take on the classic American Cobb arranges rows of avocado, smoky tempeh bacon, chickpea-based egg substitute, cherry tomatoes, corn, and romaine over a single large platter. A creamy herb dressing ties the toppings together without any dairy. Assembly takes about 20 minutes, and the salad is substantial enough to serve as a complete meal.
Equipment
- 1 Large skillet
- 1 Mixing bowls
- 1 Baking sheet
- 1 Whisk
- 1 Sharp knife
- 1 Cutting board
Ingredients
Tempeh Bacon
- 8 ounce organic tempeh sliced into thin strips
- 2 tablespoons soy sauce or tamari for gluten-free
- 1.5 tablespoons maple syrup 100% pure
- 1 teaspoon liquid smoke optional, for smoky flavor
- 1 tablespoon olive oil for pan-frying
Chickpea 'Eggs'
- 1 cup cooked chickpeas slightly mashed
- ¼ teaspoon black salt (kala namak) for eggy flavor
Salad Base
- 6 cups romaine lettuce chopped, washed and dried
- 1 cup grape tomatoes halved
- 1 cup cucumber diced
- 1 large avocado sliced
- ¼ cup red onion thinly sliced
Dressing
- ¼ cup vegan mayo unsweetened
- 1 tablespoon Dijon mustard smooth or whole grain
- 2 tablespoons apple cider vinegar for tang
- 1 clove garlic minced
- 2 tablespoons water to thin, as needed
Instructions
- Prepare the tempeh bacon: In a small bowl, whisk together soy sauce, maple syrup, and liquid smoke. Add tempeh slices and marinate for at least 15 minutes. Heat olive oil in a skillet over medium heat (350°F / 175°C). Sauté marinated tempeh slices until golden brown and crisp on both sides, about 2-3 minutes per side.
- Make chickpea 'eggs': In a bowl, toss mashed chickpeas with black salt until combined. Set aside. The kala namak will infuse an egg-like aroma and flavor.
- Mix salad dressing: In a bowl, whisk vegan mayo, Dijon mustard, vinegar, minced garlic, and water until smooth and pourable. Adjust consistency with more water if needed.
- Assemble the salad: On a large platter or 4 individual bowls, layer romaine lettuce first. Group each topping over the greens in rows: chickpeas, tomatoes, cucumber, tempeh bacon, avocado slices, and red onion.
- Finish and serve: Drizzle the dressing over the top or serve it on the side. Garnish with freshly ground black pepper or a sprinkle of hemp seeds for extra nutrition.
Notes
- You can prepare the tempeh bacon and chickpea 'eggs' up to 3 days ahead. Store in airtight containers in the refrigerator.
- To add a touch of elegance, top with microgreens or edible flowers for presentation.
- For a kick, add smoked paprika or hot sauce to the dressing.
- Substitute tempeh with smoky tofu for variation.
Nutrition
Calories: 435kcalCarbohydrates: 33gProtein: 18gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 794mgPotassium: 969mgFiber: 9gSugar: 10gVitamin A: 6562IUVitamin C: 16mgCalcium: 138mgIron: 4mg
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