Name: Vegan Cobb Salad
Prep time: 8 min
Cook time: 18 min
Total time: 27 min
Yield: 6 servings
Ingredients: 8 ounce package tempeh, chopped into 0.5 inch pieces; 2.5 tbsp olive oil; 0.25 cup low sodium soy sauce; 2 tbsp pure maple syrup; 1 tsp liquid smoke; 0.5 tsp garlic powder; 0.5 cup olive oil; 0.25 cup red wine vinegar; 2 clove garlic, minced (small); 1 tbsp pure maple syrup; 1 tsp dijon mustard; 0.5 tsp dried oregano; 0.25 tsp salt; 0.25 tsp black pepper; 6 cups chopped romaine lettuce; 1 cup cherry tomatoes, halved; 2 null avocados, sliced; 0.25 cup red onion, sliced; 0.5 cup sunflower seeds; 15 can chickpeas, drained and rinsed (15-ounce); 1 cup diced vegan cheddar cheese

Instructions

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1

In a large pan over medium-high heat, warm the olive oil (2.5 tbsp) then add the package tempeh (8 ounce) and sauté for 3-4 minutes, stirring frequently.
2

Now add the low sodium soy sauce (0.25 cup), pure maple syrup (2 tbsp), liquid smoke (1 tsp) and garlic powder (0.5 tsp) to the pan and stir to coat the tempeh. Cook for another 1-2 minutes, then remove from heat and set aside.
3

In a small bowl, whisk together the olive oil (0.5 cup), red wine vinegar (0.25 cup), cloves garlic, minced (2 small), pure maple syrup (1 tbsp), dijon mustard (1 tsp), dried oregano (0.5 tsp), salt (0.25 tsp) and black pepper (0.25 tsp). Or place all ingredients in a small mason jar with a lid and shake until combined.
4

Place the chopped romaine lettuce (6 cups) in a large bowl or platter. Arrange the cherry tomatoes, halved (1 cup), sliced (2 avocados,), red onion, sliced (0.25 cup), sunflower seeds (0.5 cup), can chickpeas, drained and rinsed (15 ounce), and diced vegan cheddar cheese (1 cup) and tempeh bacon in lines over the greens.
5

Whisk or shake the dressing once more before drizzling over the salad. You may not need all of the dressing. Serve immediately.