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Cobb Salad

There is something special about a good old Cobb Salad, and being able to now enjoy this cruelty free, meat free, dairy free version makes it even more special!


1 package of Beyond Meat Grilled Chicken, prepared and chopped

1 package of Plant Alchemy Seitan Bacon, pan fried and chopped

Vegan Egg White, recipe below

Vegan Egg Yolk, recipe below

1-2 avocados

1 cup chopped cherry tomatoes

Lettuce (romaine and iceberg) chopped

Red Wine Vinaigrette (Recipe below)


Take your egg white mix, prepared from recipe below, and remove from fridge

Chop into pieces and mix into your egg yolk mix (from recipe below)

All the ingredients will have been made by now

Now prepare salad:

Lettuce and toppings

Add dressing and serve!

Egg White:

1/2 cup of non dairy milk (non flavored and non sweetened)

Pinch of black salt

1 tsp of agar agar powder or 2 tsps of flakes

Directions: Place into a small blender, blend until mixed well

Pour into sauce pan and heat over medium, once it starts to boil turn off heat, pour into ramekins and let cool in refrigerator for at least 1 hour until it sets and is firm

Egg Yolk:

½ rounded cup of mashed firm tofu

Pinch of turmeric to turn yellow

½ tbl of each mustard and vegenaise

Splash of apple cider vinegar

2 tsp of nutritional yeast

Pinch of black salt

Directions: Mix and mash ingredients together, marinate in refrigerator until ready to use

Red Wine Vinaigrette:

4 tb of olive oil

3 tbls of red wine vinegar

1 tbl od dijon mustard

1 garlic cloved minced

½ lemon juiced

½ tble of maple syrup

Salt and pepper

Directions: Either whisk or blend all ingredients together, place in refrigerator until ready to use


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