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Vegan Cobb Salad with Eggplant “Bacon”

Description

The Cobb salad is a popular American garden salad typically used as a main dish. Conventional Cobb salads would include bacon and chicken but Chef Valerie veganized it here for us using marinated eggplant “bacon” and Beyond Meat’s Grilled Chicken Strips. It’s a real crowd pleaser at the Spiral House. You’ll also think of lots of ways to use this eggplant bacon.

Ingredients

For Salad

1
Eggplant
2 heads
Romaine Lettuce (chopped)
1 pound
Button Mushrooms (cleaned, stemmed, and sliced)
1 pound
Cherry Tomatoes (halved)
2
Avocados (pitted and halved)
1
English Cucumber (partially peeled and sliced)
1 package
Beyond Meat Chicken Strips or a marinated and baked tofu or tempeh of your choice

For the Marinade

1⁄4 cup
Soy Sauce
2 tablespoons
Maple Syrup
2 teaspoons
Liquid Smoke
1⁄8 teaspoon
Chili Powder
2 teaspoons
Granulated Garlic
1 teaspoon
Paprika
4 tablespoons
Olive Oil
2 tablespoons
Worcestershire Sauce

For Vegan Ranch Dressing

1 cup
Vegan Mayonnaise
1⁄2 cup
Sour Cream
1⁄2
Lemon (juiced)
1 tablespoon
Granulated Garlic
1 tablespoon
Worcestershire Sauce
1⁄4 cup
Chives (chopped)
2 teaspoons
Onion Powder
 
Salt & Pepper (to taste)

Summary

Yield
Servings