Vegan Cobb Salad
If you want to add more gluten free and dairy free recipes to your recipe box, Vegan Cobb Salad might be a recipe you should try. This salad has 374 calories, 18g of protein, and 24g of fat per serving. For $3.79 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Simply Quinoa requires maple syrup, tamari, liquid smoke, and cherry tomatoes. It is a pretty expensive recipe for fans of American food. 22 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is outstanding. Similar recipes include Spring Cobb Salad with Raspberry Basil Vinaigrette + Mason Jar Salad, Cobb Salad, and Cobb Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 avocado
1 batch tempeh bacon (recipe below)
1 cup canned chickpeas
1 cup cherry tomatoes, halved
1 ear of corn
½ teaspoon hot sauce
2 teaspoons liquid smoke
1 tablespoon maple syrup
8 cups mixed greens
2 teaspoons nutritional yeast
2 tablespoons olive oil
1 batch vegan ranch dressing
½ teaspoon smoked paprika
2 tablespoons wheat-free tamari (or soy sauce if gluten isn't an issue for you)
1 package tempeh
Equipment:
baking paper
baking sheet
oven
mixing bowl
whisk
bowl
Cooking instruction summary:
Make the bacon: Preheat the oven to 350F 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!
Step by step:
1. Make the bacon: Preheat the oven to 350F and line a baking sheet with parchment paper. Slice the tempeh into thin strips and set aside.
2. Whisk together remaining ingredients in a mixing bowl.
3. Add tempeh and toss to coat.
4. Place tempeh strips on baking sheet and bake for 35 - 40 minutes, flipping halfway through until golden brown and lightly crispy.
5. 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
6. Drizzle with dressing and enjoy!
Nutrition Information:
covered percent of daily need
