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Recipe: Vegan Cobb Salad

Serves: 4
Source: Yum Vegan Food


2 heads of romaine lettuce
2 avocados
2 medium sized carrots
1 cup of cherry tomatoes
1/2 cup of sweetcorn
2 spring onions
1/3 cup of grated red cabbage
1 can of chickpeas
1/3 cup of tomato puree
1 tbsp of vegan Worcester sauce
1 tsp of onion powder
1 tsp of maple syrup
1 tsp of liquid smoke
1 tsp of olive oil
2 cups of vital wheat gluten
1 tsp of onion powder
1 tsp of garlic powder
1 no chicken bouillon cube
1 tbsp of vegan Worcester sauce
1 cup of silken tofu
1 tbsp of vegan chicken seasoning
1/2 cup of vegan mayo
1 tsp of dried dill
1 tbsp of chopped fresh chives
2 tbsp of apple cider vinegar
1/3 cup of oat or soya milk


1) Begin with making the chickpea marinade. Mix all of the wet and dry ingredients in a bowl. Strain the can of chickpeas and rinse them thoroughly with cold water in a colander. Place the chickpeas in the marinade and rerfigerate for as long as possible. Overnight is ideal but if you can't manage that, about an hour is fine.
2) Next, line a baking tray with paper and cook on aroud 400 F / 205 c for 35 minutes, tossing regularly to avoid burning.
3) Set your chickpeas to one side and begin to work on your seitan chicken.
4) Add all of the dry ingredients for the vegan seitan chicken into a bowl and whisk together. Make a well in the centre and add all of the wet ingredients, mix initially until it becomes a dough consistency, then knead with your hands on a surface.
5) Do not over knead, it will make the seitan too tough. Once your dough is nicely formed, make it into 4-5 cutlets.
6) Wrap each individual cutlet in tin foil that can be used for boiling. Boil a large pot of water and submerge each wrapped cutled inot the boiling water for 30 minutes.
7) After 30 minutes take the cutlets out of the water. Leave them to rest for a few minutes. At this point you can either roast, grill or bbq the seitan chicken until golden.
8) Once your vegan chicken is ready, begin layering the salad. Start with the romain lettuce, wash it first and then chop it into bite sized chunks.
9) Layer with grated carrot, chopped avoacado, tomaotoes, chopped spring onion, sweetcorn, red cabbage, the chickpeas and slices of the seitan chicken.
10) The ranch dressing takes only 2-3 minutes to whizz up, literally add all of the ranch ingredients into a blender and blitz until creamy. Drizzle on top or serve on the side.

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