Vegan Cobb Salad


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Jun 4, 2012
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6 cups of chopped fresh spinach - or another salad green for the base
1 cup mandarin oranges, drained
1/3 cup sliced black olives
1/2 cup chopped sweet onion - tossed in black pepper
1 avocado, chopped - tossed in the juice of 1 large lemon
1 cup cherry tomatoes, halved
3/4 cup tempeh bacon*see below
1 cup chilled kidney beans, drained
1 cup hearts of palm (diced) - tossed in 1/8 tsp turmeric + 1 tsp olive oil + 1 Tbsp apple cider vinegar + 1 Tbsp nutritional yeast

1. Toss spinach in a light salad dressing - only if serving immediately. If the salad will sit for a while, leave greens undressed.

2. For hearts of palm - only toss half of them in the yellow turmeric mix. This way you will have half white and half yellow. Just like an egg would look. Continue assembling salad - add all your ingredients in thin rows across the top.

*tempeh bacon:

5 ounces tempeh
1-2 Tbsp maple or agave syrup
1 Tbsp olive oil
1/2 tsp cumin
a dash of cayenne
1 tsp liquid smoke (opt'l)
1 tsp soy sauce
1/2 tsp thick black pepper
for pan: 2 tsp olive oil
*if you don't have liquid smoke use these BBQ spice combos:
(garlic, pepper, paprika and onion)

Prepare marinade;
thinly slice tempeh;
place in glass dish and pour marinade over all;
marinate for 2-3 minutes;
heat oil in ten inch skillet;
remove tempeh from marinade and cook one minute on each side till crisp;
cool on parchment paper, break into pieces.

Serve with vegan ranch dressing or dressing of your choice.