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Cobb salad with veg chicken and bacon bits, avocado, tomato, dairy-free feta, vegan egg, and red onion

Ultimate Vegan Cobb Salad

Allison Mulcahy
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. Believe me, your family will be begging to have salad for dinner!
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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course, Salad
Cuisine Dairy-Free, Plant-Based, Vegan
Servings 6 People
Calories 470 kcal

Ingredients
  

Vegan Egg Whites

  • 1 Cup Almond Milk
  • ½ Tablespoon Agar Powder
  • ½ Teaspoon Black Salt aka Kala Namak

Vegan Hard-Boiled Egg Yolk

  • 5 Ounces Firm Tofu Pressed
  • 2 Tablespoons Refined Coconut Oil Melted
  • 1 Tablespoon Nutritional Yeast
  • ½ Teaspoon Black Salt aka Kala Namak
  • ¼ Teaspoon Turmeric

Smoky BBQ Vinaigrette

  • ⅓ Cup Extra Virgin Olive Oil
  • 2 Tablespoons BBQ Sauce
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • 2 Garlic Cloves Minced
  • ¾ Teaspoon Smoked Paprika
  • Salt & Pepper to Taste

Salad

  • 2 Heads of Romaine (Or Greens of Choice)
  • 8 Ounces Plant-Based Chicken
  • 1 Avocado
  • ½ Red Onion
  • 1 Pint Cherry Tomatoes
  • 3 Ounces Dairy-Free Feta or Blue Cheese
  • 1 Batch Vegan Bacon Bits

Instructions
 

Smoky BBQ Vinaigrette

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

Egg Whites

  • In a small saucepan, whisk together almond milk, agar powder, and black salt. 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 dice.

Hard-Boiled Egg Yolks

  • Mash tofu with a fork and stir in the melted coconut oil, nutritional yeast, turmeric, and black salt. Transfer to the fridge while you make the rest of the salad ingredients.

Salad

  • Prepare the vegan 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 plant-based chicken according to package.
  • When ready to serve, mix the diced egg whites with the yolks. Optional: Add one tablespoon of vegan mayo to the mixture.
  • 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!

Nutrition

Calories: 470kcalCarbohydrates: 23gProtein: 17gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 768mgPotassium: 709mgFiber: 8gSugar: 9gVitamin A: 1373IUVitamin C: 23mgCalcium: 192mgIron: 4mg
Tried this recipe?Tag me @mnveghead