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Vegan Cobb Salad

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

40 mins

Cook time

65 mins

Total time

335 mins

Ingredients  

Vegan Creamy Dressing

2 tbsp lemon juice (30 g)
½ tsp apple cider (3 g) 
½ tsp onion powder (2 g) 
½ tsp garlic powder (2 g) 
2 tbsp fresh dill - stems removed/chopped fine (6 g) 
2 tbsp fresh parsley - stems removed/ chopped fine (8 g) 
¼ tsp paprika (1 g) 
½ tsp salt (2 g) 
1 tsp black pepper (2 g) 
1 cup dairy-free yogurt (227 g) 
2 tbsp olive oil (30 g) 

Crispy Roasted Chick Peas

1 can (398 ml) chick peas/garbanzo beans (233 g) 
½ tsp garlic powder (2 g) 
½ tsp onion salt (2 g) 
½ tsp black pepper (1 g) 
½ tsp salt (2 g) 
¼ tsp smoked paprika (1 g) 
 2 tsp olive oil (7 g) 

Vegan Coconut Bacon 

2 tbsp tamari (gluten-free) (32 g) 
½ tbsp liquid smoke (4 g) 
1 tbsp maple syrup (20 g) 
¼ tsp paprika (1 g) 
2 cups large coconut flakes (170 g) 
Optional: ½ tsp course salt (3 g) 

Homemade Croutons 

1 Loaf Kinnikinnick White Bread - cut into 1 inch cubes (454 g)
1 tbsp garlic powder (5 g) 
2 tbsp dry parsley flakes (3 g) 
½ tsp salt (2 g) 
1 tsp black pepper (2 g) 
1 tbsp olive oil (15 g)

Vegan Cobb Salad 

1 cup Homemade Croutons (50 g) 
142 g mixed greens (approx. 5 cups) 
½ cup coconut bacon (37 g) 
1 cup roasted chick peas (80 g) 
1 corn on the cobb - corn cooked/removed (169 g) 
1 cup cherry tomatoes- halved (149 g) 
2 radishes – thinly sliced (50 g) 
10 asparagus stems – blanched/trimmed (105 g)
 1 avocado – thinly sliced (100 g) 
½ tsp salt (2 g) 
1 tsp black pepper (2 g)
1 tsp lemon juice (5 g)  


Gluten-free croutons on a vegan cobb salad, corn, tomatoes, coconut chips, avocado

Directions

Vegan Creamy Dressing 

  1. Whisk together all ingredients except olive oil.
  2. Slowly add olive oil in a slow steady stream. Whisk until combined.
  3. Refrigerate for 4 hours prior to serving.
  4. Whisk before serving.
  5. Vegan Creamy Dressing can be stored in the refrigerator for up to 1 week. 

Crispy Roasted Chick Peas 

  1. Preheat oven to 400°F (204°C). Line a baking tray with foil. Set aside.
  2. Rinse chick peas/garbanzo beans in cold water and drain. Pat dry and remove loose skins.
  3. In a small bowl combine all spices and mix together.
  4. Toss chick peas/garbanzo beans in olive oil and sprinkle with seasoning mix.
  5. Place seasoned chick peas/garbanzo beans on baking tray.
  6. Spread seasoned chick peas/garbanzo beans to create a single layer.
  7. Bake in preheated oven for 40 minutes, turning every 10 minutes.
  8. Remove from oven and cool completely on tray. 
  9. Crispy Roasted Chick Peas can be stored in a container for 2 weeks.

Vegan Coconut Bacon

  1. Preheat oven to 325°F (162°C). Line a baking tray with foil. Set aside.
  2. Combine tamari, liquid smoke, maple syrup and paprika in a bowl. Mix until combined.
  3. Toss coconut in liquid until thoroughly coated.
  4. Spread on a baking tray in a single layer.
  5. Bake in preheated oven for 15 minutes, turning frequently.
  6. Remove from oven and sprinkle with optional course salt.
  7. Let Vegan Coconut Bacon dry out for 4 hours.

Homemade Croutons 

  1. Preheat oven to 350°F (176°C). Line a baking tray with parchment. Set aside. 
  2. Toss bread cubes with garlic, parsley salt and pepper until coated.
  3. Spread herbed cubed bread evenly on pan. Drizzle with olive oil. 
  4. Bake at 350°F (176°C) for 10 minutes, turning bread cubes once in oven.
  5. Turn oven off. Leave pan of herbed bread cubes in oven for 10 minutes.
  6. Remove from oven and let cool and dry overnight.
  7. Store Homemade Croutons in an airtight container for up to 2 weeks. 

 Vegan Cobb Salad

  1. Place mixed greens in the bottom of serving bowl.
  2. Line ½ cup Vegan Coconut Bacon, 1 cup Crispy Roasted Chick Peas, assorted vegetables and 1 cup Homemade Croutons on top of mixed greens.
  3. Toss avocado slices in lemon juice, salt and pepper. Add to Vegan Cobb Salad.
  4. Drizzle with Vegan Creamy Salad Dressing. 

Yields 8 servings 


Tips & Variations

  • Time saver: Vegan Creamy Dressing, Vegan Coconut Bacon and Crispy Roasted Chick Peas can be made ahead of time. 
  • Change up your mixed greens and assorted vegetables for a new creation every time. 
  • Canned corn can be used instead of corn on the cob. 

 

 

Stock up your pantry



White Bread

White Bread

Fluffier than ever, it's sandwich-lovers favourite gluten-free bread, free from Top 8 allergens. Soft, chewy and as close to the ‘real thing’ as it gets. Vitamin & Mineral enriched. VEGAN.
Weight: 454g/ 16oz
Qty/Pkg: 1

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