Ultimate Vegan Cobb Salad

This Ultimate Vegan Cobb Salad is loaded with plant-based chicken, bacon bits, dairy-free feta, chopped red onions, diced vegan egg, creamy avocado, and sweet tomatoes.  All served on a bed of romaine and drizzled with a sweet, smoky BBQ vinaigrette.  This quintessential American salad is packed with protein, hearty enough to serve as a main dish, excellent for meal prep, and sure to be a showstopper no matter where you are.  Your family will be begging to have salad for dinner!

Vegan Cobb Salad Ingredients

This quintessential salad is known for its hearty, protein-packed toppings like chicken, bacon, hard-boiled egg, avocado, onion, tomatoes, and blue cheese. It’s typically served on a bed of mixed greens and tossed with a red wine vinaigrette. Our meatless version uses plant-based chicken, homemade bacon bits, vegan egg, dairy-free feta, fresh greens and veggies, and a sweet, smoky BBQ vinaigrette.

There are a lot of ingredients in this salad, but don’t worry. You can prep most of them in advance. This is also a great meal prep salad because you can keep all of the ingredients in the refrigerator, so they’re ready for grab-n-go lunches in the morning. Here’s what you’ll need:

• Greens of Choice
• Cherry Tomatoes
• Red Onion
• Avocado
• Store-Bought Dairy-Free Feta or Blue Cheese (or Homemade Tofu Feta)
• Plant-Based Chicken like Sweet Earth Chik’n Strips
• Vegan Bacon Bits
• Vegan Egg (Optional) – Plant-Based Milk, Agar Powder (not flakes), Black Salt (aka Kala Namak), Tofu, Refined Coconut Oil, Nutritional Yeast, Turmeric

Smoky BBQ Vinaigrette Ingredients

This homemade dressing is so easy; there’s really no excuse to cheat and use any store-bought versions. Just add the ingredients to a mason jar and shake it out. There’s no need to stress over the vinaigrette emulsifying—simply let the mason jar do all the hard work. Here’s what you need:

• Olive Oil – Use a good quality oil that you like the taste of.
• BBQ Sauce
• Maple Syrup
• Dijon Mustard
• Apple Cider Vinegar
• Smoked Paprika
• Garlic
• Salt & Pepper to taste

How To Make The Ultimate Vegan Cobb Salad

Start by making the vinaigrette, so there’s time for the flavors to develop. Add the ingredients to a mason jar, screw on the lid, and shake vigorously to mix the ingredients thoroughly.

Next, make the vegan egg whites. Whisk together almond milk, agar powder, and black salt in a small saucepan. Heat the mixture over medium heat, gently whisking, until it comes to a simmer, then remove from the heat immediately. Let the mixture cool to almost room temperature for about 15-20 minutes, gently whisking every 5 minutes to prevent separation. Once the mixture has cooled, pour into egg molds, a deviled egg serving tray, or any other shallow glass container and transfer to the fridge. After about 30 minutes, they should be hard enough to slice.

To make the vegan hard-boiled egg yolks, mash tofu with a fork and stir in the melted coconut oil, nutritional yeast, turmeric, and black salt. Transfer this to the fridge while you make the rest of the salad ingredients.

Prepare the bacon bits.

Wash and chop your lettuce of choice and slice the other veggies. Wait to cut your avocado until right before serving to prevent it from browning.

Cook the plant-based chicken according to package.

When ready to serve, mix the sliced ‘egg whites’ with the ‘yolks.’ I like to add one tablespoon of mayo and an extra sprinkle of black salt.

Add lettuce to a large bowl or serving platter. Arrange the chicken, bacon, chopped eggs, tomatoes, onion, avocado slices, and crumbled cheese in lines over the greens. Serve with a side of vinaigrette and enjoy!

Protein Options

This salad really packs a punch nutritionally and already contains a fair amount of protein from the plant-based chicken, tofu, and bacon bits. To switch it up, though, you could use Gardein’s breaded vegan chicken filets or strips or even panko-crusted tofu. Crispy, oven-roasted chickpeas would make another great substitution. There are plenty of recipes online for tempeh bacon which would be an easy swap for the TVP bacon bits. You could go with more of a chef salad vibe and opt for deli-style vegan turkey or ham instead of chicken and store-bought vegan bacon slices.

Cobb Salad Variations

• Add croutons for some crunch
• Use store-bought vegan-friendly bacon or bac’n bits to make this salad even easier
• Add sunflower seeds or any other nut you prefer
• Dairy-free cheddar, Monterey Jack, or mozzarella cubes could replace feta or blue cheese
• Opt for a ranch, creamy dill, french, balsamic, or even chipotle ranch dressing instead of the smoky BBQ vinaigrette, or use a traditional red wine vinaigrette
• Green onions, pickled red onion, or French’s crispy fried onions can replace the red onion

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make this salad and share it with someone you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

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