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Vegan Cobb Salad with Lemon Pepper Tahini Ranch Dressing

Made with tasty spring veggies, this Cobb salad with lemon pepper tahini ranch dressing is an amazing start for the produce abundance just around the corner.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

Vegan Soy Curl Chicken

  • 2 cups Butler Soy Curls
  • 1 tbsp Vegan chicken Bullion
  • 1 tsp Garlic Powder
  • 1 tsp Coriander
  • 1 tsp Herb De Provance
  • 1/2 tsp Onion Powder
  • 1/2 tsp White Pepper
  • 1/2 tsp Ground Sage
  • 1/2 tsp Celery Salt
  • 1/4 tsp Nutmeg
  • 1 tbsp Rice Vinegar
  • 1 tbsp Granulated Sugar

Salad Assembly

  • 1 head Romaine chopped
  • 1 cup Cherry Tomatoes halved
  • 1 cup Asparagus chopped and blanched
  • 1 cup Hot House Cucumber sliced into half moons
  • 1/2 cup Red Onion chopped
  • 1/2 cup Avocado thinly sliced
  • 1/4 cup Quinoa cooked and cooled
  • 1 cup Soy Curl Chicken
  • 1/2 cup Vegan Bacon
  • 1/2 cup Vegan Cheese

Lemon Pepper Tahini Ranch Dressing

  • 1/2 cup Lemon Juice
  • 1/2 cup Tahini
  • 1/2 cup Olive Oil
  • 1 tbsp White Miso
  • 1 tsp Maple Syrup
  • 1 tsp Garlic Powder
  • 1 tsp Lemon Pepper Seasoning
  • 1/2 tsp Onion Powder
  • 1 tbsp Lemon Zest

Instructions
 

To Make Vegan Soy Curl Chicken

  • To make the vegan soy curl chicken, start by rehydrating your 2 cups of soy curls with 2 cups of boiling water and 1 tbsp of vegan chicken bullion. Let soak for 10 minutes.
  • Once your soy curls have soaked and the water cooled, take your soy curls and ring out as much liquid as possible. All the excess water will hinder the cripsing of the soy curls in the pan when you cook them.
  • To a medium bowl add your 1 tsp garlic powder, 1 tsp coriander, 1 tsp herb de provance, 1/2 tsp onion powder, 1/2 tsp white pepper, 1/2 tsp celery salt, 1/4 tsp of nutmeg, 1 tbsp rice vinegar, and 1 tbsp granulate sugar. Mix until combined. Toss in your soy curl pieces until evenly coated in spice mixture.
  • With a saucepan on medium high heat, add a little bit of olive oil to the pan. In small batches cook the vegan chicken until slight browning appears on both sides. Place in a bowl and set aside until cool and ready to assemble the salad.

To Assemble the Salad

  • To assemble the salad, start by washing your produce and letting dry. Start by making a bed of chopped romaine. In no particular order, add your 1 cup cherry tomatoes, 1 cup hot house cucumber, 1 cup blanched asparagus, 1/2 cup red onion, 1/2 cup avocado sliced, 1/4 cup quinoa, 1 cup vegan chicken, 1/2 cup vegan bacon, and 1/2 cup vegan cheese.

To Make the Lemon Pepper Tahini Dressing

  • To make the lemon pepper tahini dressing, add your 1/2 cup lemon juice, 1/2 cup tahini, 1/2 cup olive oil, 1 tbsp white miso paste, 1 tsp maple syrup, 1 tsp garlic powder, 1 tsp lemon pepper seasoning, 1/2 tsp onion powder, and zest from 1 lemon to a blender. Blend until a creamy dressing comes together. If the mixture is too thick just add 1 tbsp of water at a time until the right consistency.
  • Add salt and pepper to taste and mix until well combined. Serve in a jar or pour over the salad and toss before serving.
Keyword Lunch, salad, spring, vegan