I love this Vegan Summer Cobb! My son Patrick @nocrumbslefts_otherkid is in town, and we’ve been creating lots of vegan dishes while keeping things light and delicious for summer. I’ve been so inspired around vegan and plant-based food during his visit, and this dish was a total winner. Ordinarily, my salad might include crispy bacon, a jammy egg, and some Sizzling Everyday Roast Chicken Breast, but with this Cobb, going vegan for the night was absolutely satisfying and delicious.

I took inspiration from @crowded_kitchen and did my own riff on a vegan BLT, changing it up with a BBQ Baked Mushroom “bacon” inspired by @bryantterry @vegetablekingdombook, and by the way, I must say, I like this book as much for an exact recipe as I do for some spectacular inspiration. With beautiful summer tomatoes, avocado, fresh sweet corn that barely needs to be cooked once it’s cut off the cob, and my vegan Smoky Red Pepper Sauce, this dish is a home run for vegans and non-vegans alike.

I have my own version of vegan bacon, but here he takes it up a notch with sugar to caramelize and chipotle to add a smoky flavor, and it’s absolutely wonderful. I am just going to go ahead and insist that you do extra bacon, because it will be spectacular to have the next day with another entree. If you have never had King Oyster (aka Trumpet) mushrooms, this is an absolute must-do moment. They are such a treat and native to Mediterranean regions of Europe, the Middle East, and North Africa. They have a buttery, rich flavor, almost like lobster, and a smooth texture. They absorb garlic—or whatever flavor you add to them—very well. They are Patrick’s favorite mushroom to cook with because they complement almost anything you are cooking. They are so versatile, and their size allows you to cut them in interesting ways. I can’t wait for you to start cooking!

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Vegan Cobb

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  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 min
  • Yield: serves 4-5
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Ingredients

For the Mushrooms: See Bryant Terry’s Recipe Below

 

For the Vegan Smoky Red Pepper Sauce:

2 medium red bell peppers

1 teaspoon of extra-virgin olive oil

1 ½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 cup vegan mayonnaise 

1 tablespoon hot sauce

¼ teaspoon cayenne pepper 

1 tablespoon red wine vinegar

For the salad:

½ batch of Marinated Red Onions, ½ cup of Marinated Red Onion Oil (See below for recipe) 

Vegan Spicy Red Pepper Sauce (see below for recipe)

12 oz Mushroom Bacon (see below for the how to)

4 corn kernels

2 cups of cherry tomatoes, sliced 

1 -2 avocados, chopped 

2 small romaine lettuce hearts (about 8 ounces total), halved lengthwise

Kosher Salt 

Instructions

Make the Salad: 

 

Make the Marinated Red onions at least 3 hours in advance.

 

Make Vegan Smoky Red Pepper Sauce.

 

Make the Mushroom Bacon. 

Assemble your salad platter: Start by placing the romaine lettuce hearts on the platter. Sprinkle thoroughly with salt and drizzle with the marinated onion oil. Layer the tomatoes, avocados, corn, and bacon mushroom. 

 

Top the entire salad with Marinated Red Onion and serve with Vegan Smoky Red Pepper Sauce.

 

 Make the Marinated Red Onions:

Thinly slice the red onion and place in a low bowl.

In a separate bowl, stir the olive oil, red wine vinegar and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.

Let sit on counter at room temperature to marinate for at least 3 hours (I usually let mine marinate for 12) before using. Keeps for 2-3 days unrefrigerated.

Make The Mushrooms: See Bryant Terry’s Recipe Below

Make the Corn: 

 

In a large pan over medium heat add extra virgin olive oil and add corn. Sprinkle with salt, to taste. Stir continually until golden brown for about 5 minutes. 

 

Make the Vegan Spicy Red Pepper Sauce:

 

Preheat the broiler and raise the oven rack to 5 or 6 inches below the heat source.

 

Put the bell peppers on a baking sheet and drizzle evenly with the olive oil. Sprinkle ½ teaspoon of the salt and black pepper over them. Broil until charred about 15 minutes. Flip the peppers over and broil, flipping every 5 minutes until completely charred, 10 to 15 minutes more. Remove the peppers from the oven and let cool.

 

Remove and discard the charred skin, seeds, and stems and transfer the flesh from the peppers to a blender or food processor. Add the mayonnaise, vinegar, the remaining 1 teaspoon of salt, the hot sauce, and the cayenne and blend until smooth. 

 

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Bryant Terry’s Marinated Trumpet Mushrooms

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Marinated Trumpet Mushrooms

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Description

 I refuse to call this “mushroom bacon.” Bacon is bacon. These are tasty, thinly sliced trumpet mushrooms that have been tossed in a spicy sauce, then dehydrated in the oven. Let it be what it is: delicious!

 

“Reprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by the Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House.”

 

Photography copyright: Ed Anderson © 2020

 

Get Bryant Terry’s Vegetable Kingdom here

Ingredients

 2 tablespoons safflower oil 

2 tablespoons raw cane sugar 

1 teaspoon molasses

1 tablespoon chopped canned chipotle chile

 

1 teaspoon smoked paprika 

1/4 cup tamari 

8 ounces trumpet mushrooms, cut lengthwise into 1/8-inch-thick slices

Instructions

Preheat the oven to 225°F. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the safflower oil, sugar, molasses, chipotle, paprika, tamari, and 1/4 cup water. Add the mushrooms and toss to coat well. 

Spread the mushrooms on the prepared baking sheet and bake for 2 hours. Remove from the oven, transfer to a cooling rack, and let cool completely.

Notes

choosing, storing, and cleaning mushrooms 

If possible, choose loose mushrooms over prepackaged. This allows you to examine each one before buying. Your mushrooms should look healthy, without discoloration, so put them back if they are slimy. You also want them to smell fresh and earthy, so avoid sour-smelling mushrooms at all costs. I store them in the refrigerator inside a breathable container like an open plastic bag or a lidded container that is only partially covered. Be sure to use mush­rooms within a few days because they go bad quickly. 

In order to avoid waterlogging your mushrooms, gently wipe them with a damp paper towel when cleaning. I know this is a tedious process, but it is worth it to maintain the integrity of your mushrooms. If you are in a rush, you can quickly rinse them in cold water and immedi­ately pat them dry with paper towels.