7-Layer-Salad with pan baked almond bacon and vegan scrambled eggs

Wow, I’m so excited! Today, on Day 4 of our American Vegan Cuisine Week, I am not only sharing my latest discovery in the vegan cooking world – Almond Bacon (in my version no-oven but pan baked), sooo delicious ! – but also a plant-based twist on a beloved classic: the 7-Layer Salad.

Originating from the Midwest, this salad, usually prepared in a bowl (we had no glass bowl, therefor mine became an horizontal layered salad 😃), is a staple at potlucks and family gatherings, known for its vibrant layers and hearty ingredients. Traditionally, it’s made with lettuce, vegetables, bacon, hard-boiled eggs, cheese, and a creamy dressing, but today, we’re giving it a delicious vegan makeover that doesn’t skimp on flavor or texture.

Our vegan version features all the layers you love, starting with crisp lettuce and fresh cucumbers, followed by diced tomatoes, pickled cucumbers, and fresh parsley. We’ve swapped out the bacon for smoky, crispy almond bacon, and replaced the eggs with my flavorful vegan cornflakes and tofu scrambled eggs. A generous drizzle of a tangy vegan dressing brings everything together. This dish is not only visually stunning but also a satisfying and wholesome way to enjoy a classic American salad, all while staying true to a plant-based lifestyle.

Enjoy!

7-Layer Salad with Almond bacon and Vegan scrambled eggs

Maria-Julia

This layer salad, inspired by the traditional American 7-layer salad, is super delicious, made with iceberg lettuce, seasonal raw vegetables, pickled cucumbers, my own creation of scrambled eggs and something astonishing delicious called “Almond bacon”. Seasoned with a fine cream cheese dressing. Enjoy!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Salad

Cuisine American, International

Servings 2 people

Equipment

• 1 Blender

Ingredients

  

For the scrambled eggs

• 1 cup unsweetened cornflakes
• 1/4 block firm tofu
• ca 1/3 cup plant milk (almond or soy)
• 1/2 tsp curcuma
• 1 tsp salt
• 1/4 tsp black pepper

For the almond bacon

• 3/4 cup flaked almonds
• 1 tbsp oil
• 1 + 1/3 tbsp soy sauce
• 1 tsp smoked paprika powder
• 1/2 tbsp agave nectar

Lettuce etc

• 1,5 cups iceberg lettuce, cut in pieces
• 1 handful pickled cucumbers, finely sliced
• 1/2-1 tomato cut in cubes
• 1 handful parsley chopped
• 1/3 cucumber peeled and diced

For the dressing

• 3 tbsp homemade vegan cream cheese see link below
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tbsp dried herbs
• 1-2 tbsp water
• 1 tsp soy sauce

Instructions

 

Prepare the scrambled eggs

• In your blender cup, blend the cornflakes, the tofu, the curcuma and half of the milk. Just a few times until you get a scrambled egg like looking texture.

  Transfer it to s bowl, add the rest of the milk, the salt, the pepper and mix well. Gently press down a little, cover with cling film or similar and let soak in the fridge for 30 mins.

Prepare the almond bacon

• Mix together all ingredients except for the almonds.

  Coat the almonds with the marinade, mix, let marinate for 10 minutes.

Assemble

• In 2 tbsp oil or vegan butter, fry the scrambled egg mixture until slightly crunchy. Set aside.
• Roast the marinated almonds until nicely browned.
• In a glass bowl (traditional way) or in an oven dish (my way 😉 ), nicely layer one ingredient after the other, finishing with the lettuce.
• For the dressing, whisk all ingredients together. Drizzle the salad with the dressing and serve.

Notes

Homemade vegan cream cheese is easy to make. See my instructions here. 

Keyword almond bacon, american, salad, vegan bacon, vegan scrambled eggs