Vegan Cobb Salad with The BEST Dressing
This easy vegan Cobb salad recipe features the best tangy red wine vinaigrette dressing and salty, smoky, marinated tempeh bacon! With loads of chopped veggies, it's a great nutrient-packed lunch or dinner.
Ingredients
Tempeh 'Bacon'
- 1 package tempeh sliced into 1/2 cm (1/4 inch) slices
- ¼ cup tamari gluten free if desired
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon avocado oil for cooking
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- ¼ cup avocado or extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons dried oregano
- 1 large clove garlic micrograted
- 1 teaspoon salt
- freshly cracked pepper
Salad Assembly
- 2 hearts of romaine or one head of romaine lettuce, chopped
- 2 cups diced cucumber
- 1 ½ cups thawed frozen corn
- 2 small tomatoes deseeded and diced
- 1 cup vegan ricotta or your fave vegan cheeze, I used Spread Em Kitchen semi-firm in this shot
- 1 avocado sliced
- ¼ cup minced chives
Instructions
Tempeh 'Bacon'
- In a sealable glass container, whisk up tamari, maple syrup, apple cider vinegar, garlic powder, cumin and smoked paprika. Add sliced tempeh, seal and gently invert to coat tempeh with marinade.
- Marinate on counter for up to 1 hour or in the fridge for up to a day.
- When ready to cook, heat avocado oil in a nonstick skillet on medium heat. Fry tempeh until golden brown on both sides, about 2-4 minutes a side. Remove from heat.
Red wine vinaigrette
- In a jam jar, shake up red wine vinegar, oil, Dijon, oregano, garlic, salt and pepper. Set aside.
Salad Assembly
- In a medium bowl, toss romaine with half of the dressing. Arrange on platter.
- Top with cucumber, corn, tomatoes, cheese, and avocado. Sprinke over chives and remaining dressing and serve.
Notes
To make this salad low FODMAP, omit garlic from marinade and dressing. Keep avocado to 1/8 fruit per serving and use a low starch cheese like Violife!