Go Back
–+ servings
cobb salad with serving spoons and water glass

Vegan Cobb Salad with The BEST Dressing

Print Recipe
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.
Course Dinner, Lunch, Main Course, Salad
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword avocado, corn, cucumber, Salad, tempeh, vinaigrette
Dietary Preference dairy free, egg free, Gluten-Free, low FODMAP, vegan, vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Author Desiree Nielsen, RD

Ingredients

Cobb Salad with Tempeh Bacon

  • 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 crumbly cheese I like Millsie vegan Greek-style!
  • 1 avocado sliced
  • ¼ cup minced chives
  • 1 batch tempeh bacon marinated for at least 15 min
  • avocado or extra-virgin olive oil for cooking tempeh bacon

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
Imperial - Metric

Instructions

Tempeh 'Bacon'

  • When ready to cook, heat avocado oil in a nonstick skillet on medium heat. Remove the tempeh from the marinade and fry 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, tempeh and avocado. Sprinkle over chives and remaining dressing and serve.

Notes

Vegan Cobb Low FODMAP modifications

I wanted to design this vegan Cobb salad as a lower FODMAP recipe so that you didn’t need to do a lot of swapping to make this meal fit a low FODMAP vegan eating pattern. Here’s what you need to do:
  • skip the garlic powder in the marinade and the garlic from the dressing
  • if you’ve got it, use a low FODMAP garlic infused olive oil for the dressing to add more flavour (optional!)
  • ensure you use a starch-based vegan cheese without a lot of pea protein like Violife
  • reduce avocado to 1/8 avocado per serving or omit
  • FYI for dairy eaters: 40g of most cheeses, including blue cheese