Vegan Cobb Salad
This is a nutritious and protein-packed version of that classic recipe.
Servings 4 Servings
Calories 333kcal
Ingredients
for the salad:
- 8 cups mixed greens
- 1 ear of corn
- 1 avocado
- 1 cup cherry tomatoes halved
- 1 cup canned chickpeas
- 1 batch tempeh bacon recipe below
- 1 batch vegan ranch dressing
for the tempeh bacon:
- 1 package tempeh
- 2 tablespoons olive oil
- 2 tablespoons wheat-free tamari or soy sauce if gluten isn't an issue for you
- 1 tablespoon maple syrup
- 2 teaspoons liquid smoke
- 2 teaspoons nutritional yeast
- 1/2 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
Instructions
- Make the bacon: Preheat the oven to 350ºF and line a baking sheet with parchment paper. Slice the tempeh into thin strips and set aside. Whisk together remaining ingredients in a mixing bowl. Add tempeh and toss to coat. Place tempeh strips on baking sheet and bake for 35 - 40 minutes, flipping halfway through until golden brown and lightly crispy. Let cool.
- Make the corn: steam/boil the corn for 5 - 7 minutes. When done, slice kernels off the cobb and set aside.
- Assemble the salad: divide all the salad ingredients evenly amongst four bowls. Crumble bacon on top Drizzle with dressing and enjoy!
Video
Nutrition
Calories: 333kcal | Carbohydrates: 24g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Sodium: 833mg | Potassium: 684mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1330IU | Vitamin C: 34.5mg | Calcium: 57mg | Iron: 2.4mg