Vegan Cobb Salad

Name: Vegan Cobb Salad
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6
Ingredients: 8 oz package tempeh, chopped into 1/2 inch pieces; 2–3 tbsp olive oil; 1/4 cup low sodium soy sauce; 2 tbsp pure maple syrup; 1 tsp liquid smoke; 1/2 tsp garlic powder; 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 small cloves garlic, minced; 1 tbsp pure maple syrup; 1 tsp dijon mustard; 1/2 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 6 cup chopped romaine lettuce; 1 cup cherry tomatoes, halved; 2 avocados, sliced; 1/4 cup red onion, sliced; 1/2 cup sunflower seeds; 1 cup diced vegan cheese, I used Violife's Smoked Cheddar Block; 15-ounce can chickpeas, drained and rinsed

By Nora · Nora CooksPublic

Your rating · the average is public, yours is not

Bring this hearty and filling Vegan Cobb Salad to brunch, picnics, or potlucks. Made with tempeh bacon and red wine vinaigrette, it’s easy to customize and loaded with protein.

Prep: 20 min
Cook: 7 min
Total: 27 min
Servings: 6

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Ingredients

For 6 people

Cooking for

225 gpackage tempeh, chopped into 1/2 inch pieces
2–3 tbspolive oil
0.25 cuplow sodium soy sauce
2 tbsppure maple syrup
1 tspliquid smoke
0.5 tspgarlic powder
0.5 cupolive oil
0.25 cupred wine vinegar
2small cloves garlic, minced
1 tbsppure maple syrup
1 tspdijon mustard
0.5 tspdried oregano
0.25 tspsalt
0.25 tspblack pepper
6 cupchopped romaine lettuce
1 cupcherry tomatoes, halved
2avocados, sliced
0.25 cupred onion, sliced
0.5 cupsunflower seeds
1 cupdiced vegan cheese, I used Violife's Smoked Cheddar Block
—15-ounce can chickpeas, drained and rinsed

Steps

1
In a large pan over medium-high heat, warm the oil then add the tempeh pieces and sauté for 3-4 minutes, stirring frequently.
2
Now add the soy sauce, maple syrup, liquid smoke and garlic powder to the pan and stir to coat the tempeh. Cook for another 1-2 minutes, then remove from heat and set aside.
3
In a small bowl, whisk together the olive oil, vinegar, garlic, maple syrup, dijon mustard, oregano, salt and pepper. Or place all ingredients in a small mason jar with a lid and shake until combined.
4
Place the chopped lettuce in a large bowl or platter. Arrange the tomatoes, avocados, red onion, sunflower seeds, chickpeas, optional vegan cheese and tempeh bacon in lines over the greens.
5
Whisk or shake the dressing once more before drizzling over the salad. You may not need all of the dressing. Serve immediately.

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Per portion

Calories: ~348.9 kcal
Protein: ~11.3 g
Fat: ~37 g
Carbs: ~23 g
Fiber: ~2.3 g
Sodium: ~462.1 mg

4 ingredients still need USDA food links. garlic powder, dried oregano, black pepper, sunflower seeds are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Soy

Partial · 17/21 ingredients linked