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    Home ยป Salads and Bowls

    Vegan Cobb Salad

    Published:Feb 10, 2025ยท Modified: Feb 19, 2025 by Keri Bevan

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    This vegan Cobb salad transforms the classic American salad into a plant-based powerhouse of flavors and textures. Crispy tempeh bacon, seasoned chickpeas, and crumbled tofu "blue cheese" create satisfying protein-rich bites, while fresh vegetables and creamy ranch dressing maintain all the indulgent appeal of the original.

    Vegan Cobb Salad.
    Jump to:
    • Reasons You'll Love This Recipe
    • ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Cobb Salad
    • โฐMeal Prep Instructions
    • More Vegan Salad Recipes
    • ๐Ÿ“– Recipe
    • Comments

    The Cobb salad, created in the 1930s at the Hollywood Brown Derby restaurant, is an American culinary icon traditionally featuring rows of chopped salad ingredients: hard-boiled eggs, bacon, chicken breast, blue cheese, tomatoes, and avocado, all arranged over a bed of crisp lettuce. The original was a late-night creation using leftover ingredients, but it quickly became a restaurant sensation.

    Take one bite of this plant-based version and you might forget you're eating vegan โ€“ it's that good. Each forkful delivers the same wonderful mix of flavors and textures as the original, from the smoky vegan bacon to the creamy avocado.

    I kept the beautiful presentation with its signature rows of colorful ingredients, but gave each component a clever vegan makeover. The classic avocado and tomatoes mingle with sweet corn and red onion, creating a rainbow of fresh flavors that would make the original Brown Derby chef proud.

    Reasons You'll Love This Recipe

    • The tempeh bacon brings all the smoky-sweet-crispy joy of traditional bacon, minus the guilt.
    • The presentation is Instagram-worthy with its rainbow rows of ingredients. #saladgoals
    • It's meal-prep friendly - make the components ahead and you've got the makings of a fancy lunch that'll make your co-workers jealous all week long.
    • The homemade ranch dressing is so creamy and flavorful, you'll want to put it on everything.

    ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Cobb Salad

    Tempeh bacon in a white bowl with marinade.

    Step 1

    Slice tempeh thinly, mix marinade ingredients, and coat tempeh

    Fried tempeh bacon in a cast iron pan.

    Step 2

    Pan-fry until crispy, about 3-4 minutes per side.

    Tofu blue cheese in a white bowl.

    Step 3

    Crumble tofu and mix with remaining ingredients. Let sit for at least 15 minutes to absorb flavors.

    Vegan cobb salad dressing in awhite bowl.

    Step 4

    Mix all dressing ingredients in a bowl until smooth and creamy.

    Roasted chickpeas in a pan.

    Step 5

    Season chickpeas with salt, pepper, and paprika, then pan-fry until slightly crispy.

    Vegan Cobb Salad.

    Step 6

    • Arrange romaine lettuce as the base in a large serving bowl or individual plates.
    • Create rows of toppings: tempeh bacon, chickpeas, tomatoes, corn, avocado, red onion, and vegan blue cheese.
    • Serve with creamy ranch dressing on the side.

    โฐMeal Prep Instructions

    Initial Prep

    1. Prepare and cook tempeh bacon - cool completely and store in an airtight container
    2. Make vegan blue cheese tofu crumbles - store in a sealed container.
    3. Mix ranch dressing - store in a jar or squeeze bottle.
    4. Season and cook chickpeas - cool completely and store in an airtight container
    5. Slice red onions - store in an airtight container covered with cold water to maintain crispness.

    Assembly Instructions

    1. Keep greens separate until ready to eat. Pack components in compartmentalized containers:
    2. Chopped romaine in the largest section.
    3. Pre-cooked items (tempeh bacon, chickpeas, tofu crumbles) in one section.
    4. Fresh items (tomatoes, corn, onion) in another section.
    5. Pack avocado whole and slice when ready to eat.
    6. Store dressing in a separate small container.

    Storage Tips

    • All prepped components last 4-5 days in the fridge.
    • Keep dressing separate until serving.
    • Prep 4 containers on Sunday, but don't add lettuce until the night before.
    • Wait to cut avocado until ready to eat.
    • Store onions in water to keep them crisp and reduce strong flavor.

    More Vegan Salad Recipes

    Bulgur Wheat Salad

    Vegan Chicken Caesar Salad

    Chick-fil-A Kale Salad Recipe {Copycat Recipe}

    Roasted Leek And Butter Bean Salad

    Roasted Sweet Potato Kale Salad

    Easy Kale And Apple Slaw

    Buckwheat Salad With Beets & Apples

    ๐Ÿ“– Recipe

    Vegan Cobb salad recipe on a platter.

    Vegan Cobb Salad

    Keri Bevan
    This vegan Cobb salad transforms the classic American salad into a plant-based powerhouse of flavors and textures. Crispy tempeh bacon, seasoned chickpeas, and crumbled tofu "blue cheese" create satisfying protein-rich bites, while fresh vegetables and creamy ranch dressing maintain all the indulgent appeal of the original.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course lunch
    Cuisine American
    Servings 4 servings
    Calories 723 kcal

    Ingredients
     
     

    Main Ingredients:

    • 8 cups romaine lettuce chopped
    • 1 cup cherry tomatoes halved
    • 2 cups chickpeas drained and seasoned
    • 1 large avocado diced
    • 1 cup tempeh bacon chopped
    • 1 cup corn kernels
    • ยฝ red onion thinly sliced
    • Vegan blue cheese made from 8 oz firm tofu

    Tempeh Bacon Marinade:

    • 2 tablespoons soy sauce
    • 1 tablespoon maple syrup
    • 1 teaspoon liquid smoke
    • ยฝ teaspoon smoked paprika

    Vegan Blue Cheese:

    • 1 block firm tofu ( 8 ounces) crumbled
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons nutritional yeast
    • ยฝ teaspoon garlic powder
    • ยผ teaspoon salt

    Creamy Vegan Ranch Dressing:

    • 1 cup vegan mayonnaise
    • ยผ cup plant milk
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon dried dill
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Salt and pepper to taste

    Instructions
     

    • Prepare the tempeh bacon: Slice tempeh thinly, mix marinade ingredients, and coat tempeh. Pan-fry until crispy, about 3-4 minutes per side.
    • Make the vegan blue cheese: Crumble tofu and mix with remaining ingredients. Let sit for at least 15 minutes to absorb flavors.
    • Mix all dressing ingredients in a bowl until smooth and creamy.
    • Season chickpeas with salt, pepper, and paprika, then pan-fry until slightly crispy.
    • Arrange romaine lettuce as the base in a large serving bowl or individual plates.
    • Create rows of toppings: tempeh bacon, chickpeas, tomatoes, corn, avocado, red onion, and vegan blue cheese.
    • Serve with creamy ranch dressing on the side.

    Notes

    Tips:
    • For extra protein, add marinated tofu cubes
    • Make components ahead of time for quick assembly
    • Store dressing separately if making ahead
    • Season chickpeas well as they're a key protein component

    Nutrition

    Calories: 723kcalCarbohydrates: 53gProtein: 22gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 1496mgPotassium: 1115mgFiber: 14gSugar: 15gVitamin A: 8651IUVitamin C: 20mgCalcium: 318mgIron: 5mg
    Keyword vegan cobb salad
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. dummy

      March 02, 2025 at 5:18 am

      5 stars
      Pourquoi touvre pas un snack ? Je peut faire le site.

      Reply
    5 from 2 votes (1 rating without comment)

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    Keri Bevan

    Welcome, I'm Keri

    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

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