Big Mac "Burger" Salad (WFPB, Vegan)
With a finger-licking special sauce, seasoned lentils (or tofu!), oven-baked fries, and fresh salad ingredients, you'll wan to repeat this one all year round!
Servings 4 salads
Ingredients
- sweet potato fries or any fries can use this recipe or a bag of frozen fries
Lentil "Meat" (see note about substituting tofu , tempeh, or vegan ground beef such as Beyond, Impossible or Gardein)
- 1 cup dry brown lentils (or 2.5 cups cooked lentils)
- 1 1/4 cups water
- 1 tsp salt
- 1 tsp paprika (smoked or regular)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 cup chopped walnuts (optional for meaty texture)
Special Sauce
- 1/2 cup raw cashews (substitute sunflower seeds if needed)
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1/4 cup dill pickle brine (or 3/4 tsp salt)
- 1/2 tsp onion powder
- more salt to taste
Salad
- shredded iceberg lettuce, romaine lettuce, or spring mix
- pickles, chopped or sliced
- halved cherry tomatoes
- cubed avocado
- green onions, sliced or red onion, sliced
Instructions
- Begin by getting the fries baking or cooking in the air fryer.
Lentils
- Next, start cooking the lentils (or the tofu, tempeh or faux meat options listed in the notes). Add the lentils, water, and all the seasonings to an Instant Pot. Set to high pressure for 8 minutes, and let it naturally release for 10 minutes. Release any remaining pressure, and stir in the walnuts (if using).
Sauce
- While the lentils are cooking, make the sauce. Combine all the ingredients into the blender until smooth. Add a little more water if needed to help it blend, or you want a thinner sauce. Taste and add some salt or more pickle brine until it's the right amount of salty and zingy. Since it will be diluted over the salad, you want it very bright and strong.
Salad Components
- Get the salad greens ready by shredded a head of iceberg lettuce or slicing romaine, or just putting spring mix into a bowl.
- Cut cherry tomatoes in half. Chop pickles, avocado, and onions. Set all the toppings in little bowls.
- Let everyone make their own salad with greens, "meat," fries, pickles, onions, avocado, tomato, and lots of sauce drizzled on top. SO GOOD.
Notes
To use tofu instead of lentils:
Crumble a 16-oz block of super firm tofu into a bowl. In a small bowl, stir together the seasonings for the lentils (except the water) and add 1 tablespoon corn starch. Sprinkle the seasonings over the tofu, toss to coat, and spritz with oil if desired for extra crispiness. Bake at 400 degrees for 30 minutes, until dry and crispy. Or, air fry for 10-15 minutes until crispy.
To use tempeh instead of lentils (this is actually my favorite!)
Heat a skillet to medium heat, and add a tablespoon of oil of choice (I use avocado oil). Crumble the tempeh in (either 1 package or two, depending on how much tempeh you want on each salad, my husband and I eat the whole package between the two of us), and let it cook without stirring it for 2 minutes. Sprinkle the seasonings listed for the lentils over the tempeh, except water and salt. Cook and stir every 1-2 minutes only, until they brown and crisp. Remove from heat and pour on 1 tablespoon tamari or soy sauce and 2 teaspoons lime juice to balance the bitterness of tempeh. The texture is delicious! I love to snack on these.
To use meat alternative like Impossible Ground Beef, Beyond Ground, or Gardein Plant-Based Be'f:
Crumble the entire package into a skillet, and season with the spices listed for the lentils (except water and salt--it's usually already pretty salty but you can add more to taste). Cook according to package directions until totally brown.
