Vegan Cobb Salad
A classic vegan cobb salad made with vegan chicken and bacon, vegan boiled eggs and loads of veggies. The ideal high-protein summer salad.
americansaladmain
⚠ Contains allergens
soygluten
#high-protein#healthy
Ingredients
For the Vegan Chicken and Bacon
- 2 vegan chicken fillets— use a recipe or store bought vegan chicken or extra firm tofu
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/2 teaspoon light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- — one half batch of a recipe, or use store-bought vegan bacon
▸60 g Vegan Bacon (4 servings)
Ingredients
- 2 sheet paper tofu— see ingredient notes
- 60 ml dark soy sauce
- 4 tbsp vegetable oil
- 3 tbsp liquid smoke
- 1 tbsp maple syrup
- 2 tbsp beetroot juice— see ingredient notes
- 2 tsp potato starch
For the Dressing
- 5 tablespoon extra virgin olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 shallot— finely minced
- 1/2 teaspoon sugar
For the Salad
- 1 head romaine lettuce— roughly chopped
- 6 vegan boiled egg halves— one batch of a recipe
- 1 large avocado— peeled, stoned and sliced
- 1/2 red onion— finely sliced
- 200 g cherry tomatoes— halved
- 1 small bunch fresh chives— finely chopped
- 100 g vegan blue cheese or vegan feta cheese— crumbled
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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