The Best Vegan Cobb Salad Recipe
Vegan Cobb Salad Recipe
“The best salads are the ones with the least amount of greens” – Candice Hutchings. As ironic as it sounds, I am guilty of enjoying my soups and sandwiches more than my sides of greens. That is why I have created a salad that has a lettuce to toppings ratio of 1:9.
A “cobb salad” is a classic American dish that is typically made with a bed of lettuce, covered up with toppings like cherry tomatoes, chopped bacon, chicken, avocado and other vegetables, served with blue cheese/red wine vinegar dressing. You can taste the blend of creamy and flavourful from all the different textures in this salad. This is a veganized version of it #happyveganuary.
Alternative ways to make this recipe:
You can add all your favorite toppings! You are definitely not restricted from following the classic version of this. Use what you might already have in the kitchen. Some great options are avocado, chopped cucumber, vegan chicken pieces, etc.
Related Recipe: One-Pan Tofu Veggie Bowl
A cobb salad is a hearty bowl of salad that will always feel like a full meal. It is packed with high fibers and a source of essential nutrients to give you the fuel you need to start the day. You can also enjoy this dish as a side when served in smaller portions. Personally, I love making a huge portion to share with my friends and coworkers to feast on.
How many servings does this make?
This recipe makes approximately 4 servings. You can always make a larger portion by doubling up the recipe. Or meal-pack by breaking up in separate servings throughout the week.
Related Post: Vegan Salad Recipes
INGREDIENTS FOR COBB SALAD (VEGAN):
- Plain Vegan Yogurt
- Red Wine Vinegar
- Lemon Juice
- Dijon Mustard
- Dried Basil
- Dried Oregano
- Garlic Powder
- Salt & Pepper
- Greens of Choice
- Vegan Bacon
- Roasted Chickpeas
- Cherry Tomatoes
- Red Onion
- Vegan Cheese of Choice
- Fresh Parsley
- Flakey Salt
- ¾ cup plain vegan oat yogurt
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon Mustard
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- In a small bowl or jar, shake or whisk together, yogurt, vinegar, lemon, mustard, basil, oregano, garlic powder, salt and pepper. Set aside.
- Place greens in a large platter or bowl.
- Arrange the bacon, chickpeas, sliced avocado, cherry tomatoes, onion, and cheese in neat rows along the top.
- Sprinkle with parsley and sea or flaky salt and serve drizzled with yogurt dressing.
Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!
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