Vegan Big Mac Salad

All the flavor of a classic Big Mac in a low-carb, gluten-free, vegan salad.

Course Salad

Cuisine American

Keyword vegan Big Mac salad

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 311kcal

Heat the veggie burgers in a skillet over medium heat. Use the spatula to break it into small pieces until cooked through. Turn off the heat and allow it to cool while you make the salad.
Dice 1/2 of a small onion into small pieces, place it into a bowl, cover the diced onion with water, and allow it to sit while you prepare the rest of the ingredients. (This mellows out the strong flavor of raw onions.)
Dice 1/2 cup of dill pickles into bite-sized pieces.

In a small bowl, mix vegan mayo, vinegar, mustard, ketchup, smoked paprika, onion powder, garlic powder, turmeric, and salt until combined.
Wash and chop the lettuce, dry it in a salad spinner, then place it into a large salad bowl.
Top the lettuce with the diced onions, pickles, cheese, and vegan beef crumbles. Drizzle the Big Mac dressing over the top and serve immediately.

You can swap out the vegan burger with beef-flavored TVP crumbles or marinated fried tofu.

Many copycat Big Mac sauce recipes don't call for ketchup since it is not listed in their ingredients list, however, I find that it provides a little sweetness and makes it taste like the authentic sauce. You can also swap out the ketchup with a little sugar instead.