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    Home » Recipes » Mains

    Vegan Cobb Salad with Tangy White Bean Dressing [Oil Free]

    Published: May 12, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    893 shares
    JUMP TO RECIPE

    This vegan cobb salad is loaded with delicious toppings, well rounded flavours and will absolutely satisfy! Featuring smoky “bacon” flavoured mushrooms, sweet corn, rich avocado, juicy tomato, zesty onion and a creamy, tangy dressing that’s to die for! Perfect for brunch, potlucks, BBQ’s and more.

    White bowl of salad with rows of avocado, grape tomato, mushrooms, corn and red onion with dressing on top.

    This recipe was originally published in March 2019. It has been updated for content and photos.

    Do you ever eat salad for breakfast?

    Because this right here, is the perfect kind of salad one would eat for breakfast!

    The smoky mushrooms have some “bacony” flavour you might be after, thanks to salty tamari and smoked paprika. Combine that with crisp lettuce, rich avocado, sweet corn and a creamy dressing for an utterly perfect dish.

    You’ll love this salad because it’s:

    • Smoky, sweet, rich + filling.
    • Not only vegan, but whole food plant based + oil free!
    • Low in calories and fat, per serving.
    • It’s allergen friendly: nut free, gluten free, dairy free, egg free and a simple swap can make it soy free too, if needed.
    • Wholesome, nutrient dense, and protein rich.
    Lettuce, avocado slices, halved grape tomatoes, cooked mushrooms, corn kernels and red onion in white bowl.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    For the “bacon” mushrooms + salad

    Gather all your salad ingredients and wash and chop, as needed.

    Lettuce, tomato, corn, red onion, avocado, mushrooms and seasoning scattered on white deck.

    Slice your mushrooms and add them to a large pan, along with the tamari, maple syrup and smoked paprika. (photo 1)

    Sauté the mushrooms until reduced and the liquids have been absorbed, approx. 6-8 minutes. Set aside (photo 2)

    NOTE: You may use soy sauce instead of tamari, if you’re not avoiding gluten.

    Sliced mushrooms with seasoning, before and after sautéing.

    For the dressing

    Gather your ingredients to make the salad dressing.

    Bowl of beans and small bowls of seasoning scattered around it.

    Add them all to your blender and process until smooth and creamy. (photos 3-4)

    NOTE: Start with ¼ cup of water and add more if a thinner consistency is preferred.

    Beans, seasoning and water in blender to puree into salad dressing.

    Assemble your salad

    Add all the lettuce to a large serving dish and arrange the toppings (mushrooms, corn, tomato, avocado, red onion) in rows, or you may evenly sprinkle them all over.

    Serve the dressing on the side so everyone may dress their own salad to their liking. And this way, if there’s leftovers, the lettuce will remain crisp in the fridge.

    Vegan cobb salad in white bowl with jar of dressing behind it.

    Storing Leftovers

    Keep the vegan cobb salad and the dressing separate for longer lasting leftovers. When stored separately, they’ll keep for 3-4 days.

    Store the salad dressing in a sealed container or jar in your fridge.

    Expert Tips

    Make it soy free by using coconut aminos to replace the tamari/soy sauce. Or if you don’t have that on hand, use a little water and salt, or salty broth with similar results.

    Sub or omit any ingredients you don’t like. Other topping options include:

    • Black or green olives
    • Chives or scallions
    • Cucumber
    • Shredded carrots
    • Red kidney beans or crispy chickpeas
    • Chopped pickles

    More delicious vegan salads

    • Cranberry Broccoli Salad w/ Poppy Seed Dressing
    • Coleslaw Salad w/ Thai Peanut Dressing
    • Vegan Elote Salad [SO Easy!]
    • Strawberry Spinach Salad w/ Berry Basil Dressing
    • Vegan Chicken Salad

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    White bowl of salad with rows of avocado, grape tomato, mushrooms, corn and red onion with dressing on top.

    Vegan Cobb Salad with Tangy White Bean Dressing

    This vegan cobb salad features smoky "bacon" flavoured mushrooms, sweet corn, rich avocado, juicy tomato, zesty onion and a creamy dressing that's to die for!
    5 from 17 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 6 minutes
    Total Time: 26 minutes
    Course: Salad
    Cuisine: American, Canadian
    Servings: 5 Servings
    Calories: 282kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    For the Dressing

    • 15 ounce can white beans drained & rinsed (approx. 1.5 cups)
    • ¼ cup nutritional yeast
    • ¼ cup apple cider vinegar
    • 2 tablespoons tamari
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon dried dill weed
    • ¼ cup water

    For the Smoky Mushroom "Bacon"

    • 1 pound white or cremini mushrooms sliced, approx. 4-5 cups sliced
    • 3 tablespoons tamari or soy sauce if not avoiding gluten
    • 1 tablespoon maple syrup
    • 2 teaspoons smoked paprika

    For the Salad

    • 8 cups romaine or iceberg lettuce chopped
    • 1 avocado diced
    • 1 cup corn thawed, if using frozen
    • 275 grams grape or cherry tomatoes halved, approx. 1.5 cups
    • ¼ cup red onion diced
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    For the Dressing

    • Add all the dressing ingredients to your blender and process until smooth. Transfer to a bowl or jar and set aside.

    For the Mushrooms

    • In a large skillet, add the sliced mushrooms, tamari, maple syrup and smoked paprika. Sauté until reduced and liquids absorbed. This will take about 6-8 minutes. Set aside.

    For the Salad

    • Add the lettuce to a large serving dish and arrange the mushrooms and remaining toppings in rows, or evenly sprinkled. Your choice. Serve with the dressing on the side so guests may dress their own plates.

    Notes

    Make it soy free by using coconut aminos to replace the tamari/soy sauce. Or if you don’t have that on hand, use a little water and salt, or salty broth with similar results.
    Sub or omit any ingredients you don’t like. Other topping options include:
    • Black or green olives
    • Chives or scallions
    • Cucumber
    • Shredded carrots
    • Red kidney beans or crispy chickpeas
    • Chopped pickles
    Keep leftover salad and dressing stored separately in the refrigerator for 3-4 days.

    Nutrition

    Calories: 282kcal | Carbohydrates: 44g | Protein: 16g | Fat: 7g | Sodium: 1097mg | Potassium: 1443mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1836IU | Vitamin C: 23mg | Calcium: 116mg | Iron: 5mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    893 shares

    Reader Interactions

    Comments

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    1. jacks

      March 11, 2022 at 4:26 pm

      5 stars
      I made it but without the dressing! so good, thank you 🙂

      Reply
      • Rosa

        March 12, 2022 at 8:25 am

        You’re welcome, glad you enjoyed! 🙂

        Reply
    2. Toni

      May 20, 2021 at 8:26 am

      5 stars
      Everyone at my house loved it! Such a delicious salad!

      Reply
      • rosa

        May 21, 2021 at 9:25 am

        Yay thanks Toni!

        Reply
    3. Meghna

      June 08, 2020 at 8:22 am

      5 stars
      Such an amazing combo and those smoky mushrooms were perfect! 🙂 Thanks a ton for sharing this wholesome cobb salad with us!

      Reply
      • rosa

        June 09, 2020 at 8:08 am

        You’re so welcome Meghna!

        Reply
    4. Veena Azmanov

      August 15, 2019 at 8:22 am

      5 stars
      Love your combinations to making this salad. Thanks for a great recipe!

      Reply
      • rosa

        August 16, 2019 at 9:25 am

        Thanks for the review!

        Reply
    5. Kelly Ratcliff

      August 12, 2019 at 8:32 am

      5 stars
      This salad and dressing recipe was absolutely awesome! We’ll be cooking up these mushrooms quite frequently for sure!

      Reply
      • rosa

        August 12, 2019 at 9:23 am

        Thanks so much Kelly! I appreciate the feedback, so glad you enjoyed. 🙂

        Reply
    6. Demeter

      July 17, 2019 at 8:07 am

      5 stars
      This has such amazing flavor! We’ll definitely be enjoying this all summer long.

      Reply
      • rosa

        July 18, 2019 at 8:15 am

        Glad to hear that!

        Reply
    7. Vanessa

      May 31, 2019 at 6:59 pm

      5 stars
      My sister made this and brought it over and it was so great! I especially loved the smoky mushrooms and tangy dressing!

      Reply
      • rosa

        May 31, 2019 at 10:21 pm

        Thanks Vanessa, so glad you enjoyed!

        Reply
    8. Mary Bostow

      May 30, 2019 at 9:25 am

      5 stars
      LOVED this Cobb salad. So many colors, flavors, textures – a true winner.

      Reply
      • rosa

        May 30, 2019 at 2:26 pm

        Completely agree, thanks Mary!

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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    893 shares