Step into a world where flavors collide, and tradition meets innovation. The legendary Big Mac, a beacon of fast-food culture, has undergone a tantalizing transformation. Picture this: the Vegan Big Mac Salad, where robust, savory notes mingle with crisp textures, offering a symphony of taste that transcends expectations.
In this culinary journey, we’ll explore how the familiar can be reinvented, creating an explosion of flavors that not only satisfies cravings but elevates the dining experience to a whole new level. Say farewell to the ordinary and embrace a palate-pleasing adventure with the plant based Big Mac Salad.
Ingredients & Substitutions
- TVP
- Vegetable broth
- Soy sauce or tamari
- Tomato paste
- Smoked paprika
- Garlic and onion powder
- Cashews
- White wine vinegar
- Maple syrup
- Tomato paste
- Yellow mustard
- Dill pickle or relish
- Nutritional yeast
- Garlic and onion powder
Veggies Etc.
- Romaine lettuce
- Cherry tomatoes
- Red onion
- Dill pickles
- Sesame seeds
Crispy “Fries”
- Baby potatoes
- Olive oil
- Seasoning salt and pepper
Helpful Tools
To ensure a seamless cooking experience, gather these essential tools: a blender, air fryer, and a large salad bowl for easy assembly.
How To Make This Vegan Big Mac Salad Recipe
Soak cashews in boiling water for 10 mins.
Toss potatoes in olive oil, seasoning, and air fry until crispy.
Cook TVP Beef in a pan with broth, tomato paste, soy sauce, and seasonings.
Blend all Big Mac sauce ingredients until creamy.
Assemble the salad with cooled potatoes and TVP, tossing to combine.
Tips & Tricks
For an extra flavor boost, marinate the TVP in the dressing for 30 minutes before assembling the salad. Experiment with different veggies for a personalized touch.
FAQs
Absolutely! Prepare the dressing and refrigerate for up to 48 hours.
Get creative! Bell peppers, cucumber, or avocado are excellent choices.
Certainly, adjust the baking time accordingly.
Vegan Big Mac Salad
Ingredients
TVP Ground "Beef"
- 1 ¼ cups TVP
- 1 ¾ cups vegetable broth
- 1 tbsp soy sauce or tamari
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
Big Mac Dressing
- ½ cup cashews (soaked, and drained)
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tbsp tomato paste
- 1 tbsp yellow mustard
- 1 small dill pickle (or 1 tbsp dill relish)
- 1 tbsp nutritional yeast
- ½ tsp garlic powder
- ¼ tsp onion powder
- ⅓ cup water
- seasoning salt and pepper to taste
Veggies Etc.
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, sliced
- ¼ cup finely diced red onion
- 4 small dill pickles, sliced
- 4 tsp sesame seeds
Crispy "fries"
- 1 lb baby potatoes, cut into 4
- 1 tbsp olive oil
- seasoning salt and pepper to taste
Instructions
- Start by soaking the cashews in boiling water for 10 mins.
- Toss the cut potatoes in olive oil, seasoning salt and pepper. Air fry at 390 for 15-18 mins or until lightly browned and crispy.
- In a pan on medium heat, add the TVP, veg broth, tomato paste, soy sauce, and seasonings. Cook for about 3-4 minutes or until the liquid absorbs. Set aside.
- Make the dressing by blending all big mac sauce ingredients in a blender on high until smooth and creamy.
- Once the potatoes and tvp beef have cooled, assemble your salad by adding all ingredients into a large salad bowl and tossing to combine. Top with sesame seeds and enjoy!
Nutrition
Conclusion: Vegan Big Mac Salad
The Vegan Big Mac Salad transcends the boundaries of traditional salads, offering a flavorful, dairy-free alternative. Embrace the culinary evolution and treat yourself to a delightful plant-based experience.
This Big Mac vegan salad was tasty and super filling. Loved the dressing and really did taste like Big Mac flavor
I’m thrilled you enjoyed the Big Mac vegan salad! It’s great to hear that the dressing captured the authentic flavor, and I’m delighted it left you feeling satisfied
Yup this was a great salad and I had almost all the ingredients in my flat already.
I’m so glad you enjoyed the salad, and it’s awesome that you had most of the ingredients on hand!