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Gather · then cook
Metric
US
Vegan Cobb Salad
Scaled for 6 portions · 5 steps
225 g
package tempeh, chopped into 1/2 inch pieces
2–3 tbsp
olive oil
0.25 cup
low sodium soy sauce
2 tbsp
pure maple syrup
1 tsp
liquid smoke
0.5 tsp
garlic powder
0.5 cup
olive oil
0.25 cup
red wine vinegar
2
small cloves garlic, minced
1 tbsp
pure maple syrup
1 tsp
dijon mustard
0.5 tsp
dried oregano
0.25 tsp
salt
0.25 tsp
black pepper
6 cup
chopped romaine lettuce
1 cup
cherry tomatoes, halved
2
avocados, sliced
0.25 cup
red onion, sliced
0.5 cup
sunflower seeds
1 cup
diced vegan cheese, I used Violife's Smoked Cheddar Block
—
15-ounce can chickpeas, drained and rinsed
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