Vegan Cobb Salad with Tempeh 'Bacon'

Name: Vegan Cobb Salad with Tempeh 'Bacon'
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: Tempeh 'Bacon'; 1 package tempeh sliced into 1/2 cm (1/4 inch) slices; ¼ cup tamari gluten free if desired; 2 tablespoons pure maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon garlic powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; 1 tablespoon avocado oil for cooking; Red Wine Vinaigrette; ¼ cup red wine vinegar; ¼ cup avocado or extra virgin olive oil; 2 tablespoons Dijon mustard; 2 teaspoons dried oregano; 1 large clove garlic micrograted; 1 teaspoon salt; freshly cracked pepper; Salad Assembly; 2 hearts of romaine or one head of romaine lettuce, chopped; 2 cups diced cucumber; 1 ½ cups thawed frozen corn; 2 small tomatoes deseeded and diced; 1 cup your favourite vegan cheeze; 1 avocado sliced; ¼ cup minced chives

9 steps

Prep:15minCook:5min

Craving a classic? This healthy vegan cobb salad with tempeh bacon has it all! Creamy avocado and blue ‘cheese’, salty + smoky marinated tempeh, tangy red wine vinaigrette and plenty of chopped veggies. It’s easy to make – just 20 minutes of hands on time – and with just a couple of tiny modifications, it’s completely low FODMAP too!

Updated at: Thu, 17 Aug 2023 07:04:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories539.7 kcal (27%)

Total Fat35 g (50%)

Carbs42.6 g (16%)

Sugars12.5 g (14%)

Protein23.8 g (48%)

Sodium1913.9 mg (96%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Tempeh 'Bacon'

Step 2

In a sealable glass container, whisk up tamari, maple syrup, apple cider vinegar, garlic powder, cumin and smoked paprika. Add sliced tempeh, seal and gently invert to coat tempeh with marinade.

Step 3

Marinate on counter for up to 1 hour or in the fridge for up to a day.

Step 4

When ready to cook, heat avocado oil in a nonstick skillet on medium heat. Fry tempeh until golden brown on both sides, about 2-4 minutes a side. Remove from heat.

Step 5

Red wine vinaigrette

Step 6

In a jam jar, shake up red wine vinegar, oil, Dijon, oregano, garlic, salt and pepper. Set aside.

Step 7

Salad Assembly

Step 8

In a medium bowl, toss romaine with half of the dressing. Arrange on platter.

Step 9

Top with cucumber, corn, tomatoes, cheese, and avocado. Sprinke over chives and remaining dressing and serve.

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