Incredible Vegan Cobb Salad

before you get upset this Cobb salad is fully vegan! there are no real eggs, no bacon, no cheese, and no chicken. this salad is truly a beauty, a fully veganized cobb salad that you are sure to love. served with a creamy vegan ranch that is easy to make.

If you have never had a Cobb salad before it is definitely a fun and filling salad. Typically served with lots of bacon, chicken, and eggs this vegan version is much lighter (but still filling) in comparison to the non-vegan version. Some people serve Cobb salads with a vinaigrette and some with a ranch, I opted for the ranch because I do love a creamy dressing. Our vegan ranch is yogurt based which makes it also very light and delicious.

The Ingredients

• Leafy Greens: Cobb salads are usually served over a leafy green. I love the baby crispy green leaf lettuce but of course feel free to use whatever you like.
• Avocado: adds some nice healthy fats.
• Tomato: some recipes use cherry tomatoes but I found some beautiful heirloom tomatoes so that was what I went with!
• Vegan Feta: typically, a blue cheese is used and while Follow Your Heart does have a vegan blue cheese I was never a blue cheese fan. I swapped it out for some vegan feta since it still has a bit of tang and bite. If you want to use my homemade vegan feta for this you can as well and just turn it into crumbles!
• Vegan Bacon: I am using Lightlife smart bacon for this. Just cook it in the pan and then you will cut it up into tiny pieces. You can use any vegan bacon you like.
• Vegan Eggs: these vegan eggs are fully homemade! It isn’t hard at all to make them and it maybe adds an extra 20 minutes onto the recipe if you don’t make them ahead of time. It is a similar process to my vegan deviled eggs recipe. You can also use the WunderEgg if it is available by you, which is a fully vegan hard boiled egg.
• Super Firm Tofu: since a regular Cobb salad has chicken, we just replaced it with some seasoned tofu.
• Vegan Yogurt: the base of our vegan ranch which makes it nice and creamy. I am using Kite Hill Greek-style yogurt.
• Non-Dairy Milk: this just helps to thin out the dressing a bit when blending.
• Agave/Maple Syrup: a small amount to add the tiniest, lightest touch of sweetness to the dressing. You barely notice it just helps to balance flavor.
• Seasonings: helps to add flavor to the dressing.
• Chives: used as a garnish over the salad.

Vegan Eggs

When I shared a picture of this recipe on a few platforms everyone was freaking out thinking these were real eggs. TRUST ME they are not! A few weeks ago I shared a recipe for vegan deviled eggs. The “egg white” is made from agar powder, vegan yogurt, and vegan milk. The “yolk” part is made from mashed up potato! They are very easy to make and a fun little gimmick recipe. You will need an egg shaped mold to make these but otherwise it is very easy.

More Salad Recipes

Vegan Cobb Salad FAQ

• Is this recipe gluten free? Yes.
• Is this recipe nut free? Yes, depending on the type of vegan yogurt and non-dairy milk you use.
• Is this recipe soy free? It is not but it can be made with a soy-free tofu like a fava bean based tofu, chickpea tofu, lentil tofu. You can also leave the tofu out completely and add in chickpeas.
• Can I meal prep this recipe? If you want to meal prep this I would make the vegan eggs, tofu, and dressing ahead of time. Then when you want to eat it you can just assemble to remaining ingredients.
• How long does the ranch dressing last? Up to 3 days in the fridge.
• What else can I use this ranch dressing for? Anything you want! On pizza, with cauliflower wings, other salads. It is very versatile.
• Can I substitute the vegan yogurt for something else? If for some reason you want to swap the vegan yogurt you can always make a cashew, tofu, or even hemp seed based ranch. There are a lot of recipes on the internet!

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Vegan Cobb Salad

This vegan Cobb salad is fully loaded with homemade vegan eggs, vegan bacon, vegan cheese, tofu, and of course avocado and tomato. Paired with an easy to make vegan ranch this is one you will love.

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner, Lunch, Salad

Servings 2 servings

Ingredients

  

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Dressing

• ⅓ cup (75g) vegan yogurt, unsweetened and unflavored
• 3 tablespoons (45ml) non-dairy milk, unsweetened and unflavored
• 1 teaspoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon dried parsley
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Vegan Egg

• ¾ teaspoon (2.25g) agar powder
• ¾ cup (180ml) water
• 3 tablespoons (45ml) non-dairy milk, unflavored and unsweetened
• 2 tablespoons (30g) vegan yogurt, unflavored and unsweetened
• Pinch of salt optional
• 1 Yukon gold potato (about 150g/15.5 ounces), peeled and chopped
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground turmeric

Other

• 4 pieces (40g) vegan bacon *weight may vary based on product you use
• 5 ounces (150g) super firm tofu
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• Spray oil optional
• 1 large tomato, sliced (about 7 ounces/200g)
• ½ medium avocado, sliced (about 90g)
• 1 ounce (28g) vegan feta
• 1 package leafy greens (about 125g)
• 5 chives, chopped

Instructions

 

• Prepare the vegan eggs: pour the agar powder and water into a small pot. Bring to a boil over medium high heat and stir continuously for 5 minutes. Once the agar powder is boiling add in the non-dairy milk and yogurt. You can also add in a sprinkle of salt if you like. Mix until well incorporated. *To test if the agar powder is fully dissolved you can touch it with your finger and it should feel like a smooth gel. Pour the liquid into the egg shape mold. Refrigerate for at least 1 hour or until ready to use. If there are any bubbles you can pop them or if they don’t bother you, you can just leave them. While the egg whites solidify work on the yolk. Place the cut potato into a small pot with enough water to cover it. Cook the potatoes for 30 to 40 minutes over low heat. If the water starts to boil off too quickly add more in. Boil until the potatoes are extremely soft. Drain out any remaining water. Mash the potatoes with a back of a fork. Add in the seasonings. Then scoop out a hole in the "egg white" and fill it with the "yolk." Repeat until all are made and store in the fridge until ready to use.
• Prepare the dressing: add all the dressing ingredients into a blender and blend until smooth. Taste and adjust any seasonings to preference.
• Cook the vegan bacon according to package directions and then chop up with a knife.
• Cook the tofu: cut into cubes and add the seasonings and some spray oil. Cook over medium heat for 5 to 7 minutes until the tofu is crispy.
• Assemble the salad: place the lettuce on a large plate. Then add rows of the ingredients: avocado, tomato, vegan eggs (I halved the halves), crispy tofu, vegan bacon, and feta.
• Sprinkle with chopped chives and then drizzle the dressing over top. Enjoy.

Video

Notes

• The prep time is including the process of making the vegan eggs, you can make these ahead of time.

Keyword cobb salad, vegan cobb salad

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