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+ servings
overhead of a bowl with layered vegan cobb salad and creamy dressing

Vegan Cobb Salad

This is a nutritious and protein-packed version of that classic recipe.
Course Salad
Cuisine American
Keyword cobb salad, vegan salad
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 333kcal
Author Alyssa Rimmer


for the salad:

for the tempeh bacon:


  • 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!



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