Publised on 10/06/2024. Last Updated on 24/08/2024 by Richard
A classic vegan cobb salad made with vegan chicken and bacon, vegan boiled eggs and loads of veggies. The ideal high-protein summer salad.
Ever wonder what a Vegan Cobb Salad can do to perk up your usual plant-based feast? Ever wondered which salad you can bring to the family BBQ that'll give you top vegan brownie points? Well, you’re in for a treat! This Vegan Cobb Salad is a bit blummin special. It's an elevation of the classic Cobb that'll hit so many points. High protein, delicious, plant based and truly innovative! It's even got homemade vegan boiled eggs in it for crying out loud!
Cobb salad isn't really a thing in the UK but over in the US it's as ubiquitous as apple pie! So I'm hoping this recipe helps a few of you feel slightly left out in the vegan salad department this summer! Looking for a salad with a Vietnamese twist? Why not try my Bun Chay Noodle Salad instead!?
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What is Vegan Cobb Salad?
For those who might be scratching their heads, a Vegan Cobb Salad is a plant-based twist on the classic American Cobb salad. Originally laden with eggs, cheese, and meats, this version swaps out animal products for levelled-up vegan alternatives, delivering all the traditional textures and tastes we love!
I've given you options too, so you can choose to make your own vegan chicken fillets or buy store bought. The same goes for your vegan bacon and your vegan boiled eggs. I have recipes for all three, or feel free to skip this step and use store-bought.
Ingredients You'll Need
Now, before we dive into what you'll need, remember the full breakdown of this Vegan Cobb Salad is waiting at the bottom of the page on the recipe card. If you’re in a hurry, scroll down, but here’s a teaser. We’ll also be using a special recipe for the vegan boiled eggs, which you can find here and make in advance – they're a game changer!
- Vegan chicken fillets (this recipe or store-bought)
- Vegan bacon (homemade or your favourite brand)
- Herbs and spices for roasting
- Romaine lettuce
- Avocado
- Red onion
- Cherry tomatoes
- Vegan blue cheese or feta (whichever you fancy)
- Chives
- Ingredients for the dressing: extra virgin olive oil, red wine vinegar, Dijon mustard, fine sea salt, black pepper, minced shallot, and a touch of sugar.
Ingredient Substitutions
Flexibility’s the name of the game here, mates:
- Vegan chicken: Not feeling the store-bought stuff? Try marinated grilled tofu! I'd recommend an extra firm variety.
- Vegan bacon: Tempeh or coconut bacon are fab alternatives.
- Vegan cheese: Can’t find vegan blue or feta? Replace with a tablespoon of nutritional yeast or some roasted chickpeas.
- Vegan boiled eggs: Don't fancy making your own and can't find store bought? Replace with a couple spoonfuls of firm silken tofu instead!
How To Make Vegan Cobb Salad
Whipping up this Vegan Cobb Salad is absolutely easy peasy! Here’s a quick breakdown (and don’t forget, the full recipe is just a scroll away at the bottom of the page):
1. Roast the 'meats': Start by roasting your vegan chicken and bacon with some choice spices until they’re perfectly crispy.
2. Whisk up the dressing: Mix all those zingy dressing ingredients until smooth and glossy.
3. Combine and serve: Add the roasted bits to the salad ingredients, toss with dressing, and serve this glorious salad to your hungry pals.
Vegan Cobb Salad FAQs
Cobb Salad originated from the United States and was the result of a happy accident at the Hollywood Brown Derby restaurant.
Sure, but add the dressing just before serving to keep things crisp.
Yes, if you ensure your vegan meats and other components are gluten-free.
So there you have it! A deliciously hearty Vegan Cobb Salad that's sure to impress. If you try it out, don’t forget to snap a pic and tag @schoolnightvegan on your socials! And if you’re hunting for more plant-based salads, check out my recipes for Vegan Caesar Salad or the ultimate Vegan Crab Salad or this deliciously Crispy Lentil Pasta Salad from All Veg Considered!
Vegan Cobb Salad
Equipment
- Baking sheet
- Parchment paper
- Salad bowl
- Whisk
Ingredients
For the Vegan Chicken and Bacon
- 2 vegan chicken fillets use this recipe or store bought vegan chicken or extra firm tofu
- 1 teaspoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ½ teaspoon light brown sugar
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 60 g vegan bacon one half batch of this recipe, or use store-bought vegan bacon
For the Dressing
- 5 tablespoon extra virgin olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 shallot finely minced
- ½ teaspoon sugar
For the Salad
- 1 head of romaine lettuce roughly chopped
- 6 vegan boiled egg halves one batch of this recipe
- 1 large avocado peeled, stoned and sliced
- ½ red onion finely sliced
- 200 g cherry tomatoes halved
- 1 small bunch of chives finely chopped
- 100 g vegan blue cheese or vegan feta cheese crumbled
Instructions
- Note: this recipe includes vegan boiled eggs which need to be made in advance. You can find my recipe here, or use store bought vegan boiled eggs. Either way, make sure you have these ready to go before starting this Cobb Salad Recipe
To Make the Vegan Chicken and Bacon
- Preheat the oven to 180 °C.
- Drizzle the vegan chicken fillets with the olive oil then sprinkle with the spices, sugar, salt and pepper.2 vegan chicken fillets, 1 teaspoon olive oil, ½ teaspoon paprika, ¼ teaspoon dried thyme, ½ teaspoon light brown sugar, ½ teaspoon fine sea salt, ¼ teaspoon garlic powder, ½ teaspoon ground black pepper
- Place on a baking sheet lined with baking parchment and place in the preheated oven. Roast for 10 minutes then add the bacon to the same tray and bake for a further 10 minutes.60 g vegan bacon
To Make the Dressing
- Whisk together all the dressing ingredients to make a glossy vinaigrette. Set aside.5 tablespoon extra virgin olive oil, 3 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 1 shallot, ½ teaspoon sugar
To Make the Salad
- Arrange the salad ingredients in a large salad bowl.1 head of romaine lettuce, 6 vegan boiled egg halves, 1 large avocado, ½ red onion, 200 g cherry tomatoes, 1 small bunch of chives, 100 g vegan blue cheese or vegan feta cheese, 2 vegan chicken fillets
- Slice the roasted vegan chicken and chop the vegan bacon then top the salad.
- Finally drizzle over half of the dressing and toss right before serving.
- Serve with extra dressing on the side.
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