Jessica
This cheeseburger salad is a big salad that tastes just like a cheeseburger but without the bun! And of course it is vegan and gluten free. It takes little prep time and is the perfect dinner for a warm summer night.
A note on some of the ingredients:
Vegan mayonnaise: I have used a few vegan mayonnaises over the years and I prefer vegan Hellman’s. It is not watery and is incredibly similar to regular mayonnaise. Use your favourite vegan mayonnaise or substitute it with plain yogurt.
Vegan plain yogurt: I use a vegan plain yogurt that is oat based and gluten free because I find that the coconut based yogurts still have a hint of coconut flavour to them. Use your preferred yogurt for this recipe or substitute it with vegan mayonnaise.
White vinegar: I keep white vinegar in my kitchen mostly for cleaning but it does come in handy in some recipes. It offers an acidity with a neutral flavour. A substitute for white vinegar would be apple cider vinegar or white wine vinegar.
Romaine lettuce: Any neutral flavoured lettuce will work in this recipe. You can use all romaine or a mixture of romaine and iceberg or all iceberg lettuce.
Beyond Beef: I have not tried this recipe with any other vegan ground however Impossible ground would work as well and it is also gluten free.
Worcestershire Sauce: Traditional Worcestershire sauce can contain gluten so make sure to check the label. I use Wizard brand which is vegan and gluten free.
How the Cheeseburger Salad is made
Gather all of the ingredients for the dressing. Add them all to a small bowl or directly into a clean jar, and mix well.
The dressing may be a little thick depending on the mayonnaise and yogurt used. To thin the dressing out add 1 to 2 tablespoons of non dairy milk. Keep in mind the dressing will also thicken in the fridge. Cover the dressing and store in the fridge until the salad is ready to serve.
Wash and chop the lettuce and tomato. Also chop the pickle and if required shred the cheese.
In a large skillet over medium heat add the Beyond beef ground. Cook the Beyond beef, breaking it up and stirring regularly until it is cooked through and starting to brown.
To the Beyond beef add the remaining ingredients and stir well. Cook for another minute and then remove the skillet from the heat. Let the ground mixture cool for a few minutes before adding it to the salad or the romaine will begin to wilt.
Build the cheeseburger salad by layering a large bowl with the romaine, Beyond beef mixture, tomatoes, pickles and shredded cheese. Serve with the dressing.
Enjoy!
Cheeseburger Salad, Vegan & Gluten Free
A big filling salad that tastes like a cheeseburger but without the bun.
3
servings10
minutes15
minutes349
kcal25
minutesKeep the screen of your device on
Ingredients
- For the dressing
2 tbsp vegan mayonnaise
2 tbsp vegan plain yogurt
1 tbsp ketchup
1 tbsp sweet relish
1 tsp yellow mustard
1 tsp white vinegar
1/4 tsp onion powder
1/4 tsp sweet paprika
- For the ground “beef”
1 package Beyond Beef Ground
3 tbsp ketchup
1 tbsp vegan, gluten free Worcestershire sauce
2 tsp yellow mustard
1 tsp liquid smoke
1/2 tsp onion powder
1/2 tsp garlic powder
- For the salad
2 heads of romaine lettuce, washed and chopped
1 tomato, diced
2 – 3 pickles, diced
vegan cheddar cheese shreds
Directions
- For the dressing
- In a small bowl mix together all of the ingredients for the dressing. Store covered in a jar in the fridge until ready to use. If the dressing is too thick add 1 to 2 tablespoons of non dairy milk.
- For the ground “beef”
- In a large skillet over medium heat, brown the Beyond Beef. Once the ground is fully cooked and starting to brown and crisp add the remaining ingredients. Stir well until everything is incorporated. Let the ground cool for a few minutes before adding to the salad.
- Assemble the salad
- Layer the bottom of a large bowl with the romaine. Add the cooked and seasoned Beyond Beef, the chopped tomatoes, pickles and shredded vegan cheese. Add the dressing.
Notes
- Nutritional information is a rough estimate.
- The salad will keep for up to 2 days by storing the Beyond Beef separately from the vegetables and dressing.
Nutrition Facts
- Total number of serves: 3
- Calories: 349kcal
- Carbohydrates: 22.6g
- Protein: 20.8g
- Fat: 18.5g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 1093.6mg
- Potassium: 741.1mg
- Fiber: 5.7g
- Sugar: 11.6g
