Vegan Big Mac Salad
Savor the deliciousness of our Vegan Big Mac Salad – a symphony of TVP "beef," crispy fries, and a savory dressing, creating a dairy-free delight in every bite.
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
Serving: 375g | Calories: 400kcal | Carbohydrates: 40g | Protein: 22g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 800mg | Potassium: 700mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 50mg | Calcium: 50mg | Iron: 4mg
Tried this recipe?Let us know how it was!