Vegan Cobb Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty cobb salad with tempeh bacon, avocado, chickpeas, seeds, and greens, dressed in a red wine vinaigrette. Protein-rich and customizable, it's great for brunch or potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounce package tempeh, chopped into 1/2 inch pieces
- 2-3 tablespoons olive oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons pure maple syrup
- 1 teaspoon liquid smoke
- 1/2 teaspoon garlic powder
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 small cloves garlic, minced
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 2 avocados, sliced
- 1/4 cup red onion, sliced
- 1/2 cup sunflower seeds
- 15-ounce can chickpeas, drained and rinsed
- 1 cup diced vegan cheese, I used Violife's Smoked Cheddar Block
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 7m
- Sodium
- 721mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 832mg
- Calcium
- 127mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 721MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.