A traditional Cobb salad includes chicken, bacon, egg, and cheese. Not exactly vegan fare. But Leinana Two Moons has created a vegan-friendly version that is incredibly flavorful, colorful, and totally satisfying. This is no wimpy side dish; this vegan Cobb salad is a main course.
Cobb Salad with Vegan Bacon
Makes 4 servings
Ingredients
- 1 small head romaine lettuce, washed and cut into bite-size pieces (about 7 cups)
- 1 cup watercress, tough stems removed
- 1 cup your favorite vegan bacon
- 1 Hass avocado, peeled, pitted, and thinly sliced
- 1/2 cup grape or cherry tomatoes, halved
- 1 cup cooked or canned great Northern beans, drained and rinsed
- 1/2 cup fresh or frozen corn kernels, thawed if frozen
- Vegan Blue Cheese Dressing (recipe follows)
Preparation
Place the romaine in a large salad bowl or other serving dish. Arrange the watercress, vegan bacon, avocado, tomatoes, beans, and corn artfully on top of the romaine. Top with the dressing. Toss the salad immediately before serving.
Vegan Blue Cheese Dressing
Makes about 1 1/2 cups
Ingredients
- 1 cup vegan mayonnaise
- 3 tablespoons lemon juice
- 1 tablespoon white miso paste
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon nutritional yeast
- 1/2 teaspoon kelp granules
- 1/2 teaspoon tahini
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 7 ounces extra-firm tofu (about 1/2 block), drained and crumbled
- Salt and ground black pepper, to taste
Preparation
In a medium mixing bowl, whisk together the mayonnaise, lemon juice, miso paste, apple cider vinegar, nutritional yeast, kelp, tahini, garlic powder, and onion powder. Fold in the crumbled tofu and season with salt and pepper.
Recipes from Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.
Printable Cobb Salad with Vegan Bacon recipe:
- 1 small head romaine lettuce, washed and cut into bite-size pieces (about 7 cups)
- 1 cup watercress, tough stems removed
- 1 cup your favorite vegan bacon
- 1 Hass avocado, peeled, pitted, and thinly sliced
- ½ cup grape or cherry tomatoes, halved
- 1 cup cooked or canned great Northern beans, drained and rinsed
- ½ cup fresh or frozen corn kernels, thawed if frozen
- Vegan Blue Cheese Dressing
- 1 cup vegan mayonnaise
- 3 tablespoons lemon juice
- 1 tablespoon white miso paste
- 1½ teaspoons apple cider vinegar
- 1 teaspoon nutritional yeast
- ½ teaspoon kelp granules
- ½ teaspoon tahini
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 7 ounces extra-firm tofu (about ½ block), drained and crumbled
- Salt and ground black pepper, to taste
- Place the romaine in a large salad bowl or other serving dish. Arrange the watercress, vegan bacon, avocado, tomatoes, beans, and corn artfully on top of the romaine. Top with the dressing. Toss the salad immediately before serving.
- In a medium mixing bowl, whisk together the mayonnaise, lemon juice, miso paste, apple cider vinegar, nutritional yeast, kelp, tahini, garlic powder, and onion powder. Fold in the crumbled tofu and season with salt and pepper.
