My favorite salad is now veganized!
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Ingredient details:
- Baby arugula – I love arugula so much. It adds so much more texture and flavor to salad than other leafy greans, without it being as rough and bitter as kale. It’s so yummy in this salad and will make you feel like you’re eating at a restaurant.
- Just Egg – Just Egg is obviously a favorite of mine. It tastes so good in this. You can also use the tofu scramble I made in my instagram stories instead (saved under recipe highlights).
- Tufurky Chick’n – I love this chicken so much. It’s flavorful and already crumble and just really good in this salad.
- Vegan Bacon – I used Lightlife Smart Bacon, but I want to try Sweet Earth’s bacon next time I can get my hands on it.
- Red onion – I love the sharpness of red onion in a cobb salad. This adds a lot of flavor and blends really well with the other ingredients.
- Carrots – I chopped baby carrots, but you can also just finally cut or grate 1 whole carrot.
- Cherry Tomatoes – I like to slice my cherry tomatoes in half. It takes away from the sudden burst of juice when you bit into a whole one.
- Vegan Cheese – I used Daiya cheddar shreds, but any brand will do.
- Vegan Dressing – I used Simple Truth’s plant based ranch.
Recipe List
Ingredients:
5oz baby arugula
12oz Just Egg
12oz Tofurky chicken
5oz Lightlife Smart Bacon
1 red onion
1/2 cup cherry tomatoes
1/2 cup chopped carrots
Toppings: vegan cheese, vegan ranch
Instructions:
- Open bacon package, and chop into smal crumble pieces.
- In medium pan, cook tofurky chicken and bacon until crispy. Set aside.
- On a seperate skillet, cook Just Egg until fully cooked. Set aside.
- Finely chop carrots and slice cherry tomatoes in half.
- Slice red onion.
- Assemble salads individually:
- Use 1 cup of arugula
- Sprinkle small amount of carrot, onion, and tomato.
- Add 1/2 cup of bacon/chicken mixture.
- Add 1/4 cup of Just Egg.
- Sprinkle vegan cheese on top.
- Drizzle 1tbsp of dressing over everthing.
- Serve!
