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–+ servings
vegan wedge salad

Vegan Wedge Salad

A refreshing, tangy, plant-based version of the classic wedge salad
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Total Time 20 minutes
Course Appetizer
Cuisine American-Inspired
Servings 4
Calories 180 kcal

Equipment

  • 1 mini food processor

Ingredients
  

TVP Bacon Bits

  • 1/2 cup TVP
  • 2 tbsp tamari or soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • 1 tbsp water

Vegan Blue Cheese Dressing

  • 1/3 cup tahini
  • 1 tbsp lemon juice fresh
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp white vinegar
  • 1/2 tbsp Dijon mustard the smooth variety (not grainy)
  • 1/4 cup water add more to thin the dressing
  • 1/2 tbsp capers for blending
  • 1 tsp capers to mix into blended dressing

Salad Assembly

  • 1 head iceberg lettuce
  • 1 cup diced tomatoes
  • 2 tbsp chives diced

Instructions
 

TVP Bacon Bits

  • In a small bowl, combine tamari, smoked paprika, garlic powder, water, and apple cider vinegar. Pour in TVP and mix well.
  • After all of the liquid has been absorbed, place the TVP on a baking sheet lined with parchment paper. Bake at 300°F for 5 – 10 minutes. (Less time for chewier bacon bits and more time for crunchy bacon bits)

Vegan Blue Cheese Dressing

  • Add all of the dressing ingredients (besides the extra capers) to a mini food processor and blend until smooth. You might have to scrape the sides a couple of times depending on what food processor you have.
  • Pour the dressing into a small container and stir in the extra capers.
  • Taste and adjust seasonings. You can stir in a little more water if you'd like, but keep in mind that the dressing is supposed to be thick so that the toppings can stick to it.

Assemble the Wedge Salads

  • Cut the head of the lettuce in half. Then cut the two pieces in half again. Slice the stem off of each of the four wedges.
  • Top each wedge with the vegan blue cheese dressing, TVP bacon bits, tomatoes, and chives.

Notes

Dressing
This is the minimum amount of dressing you would need to top these wedge salads, but I always like to have extra. If you like a lot of dressing on your salads, I recommend doubling this part of the recipe. Although it's not as visually appealing when you completely cover the wedges with dressing, once you chop them up, I find they need extra dressing. 

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 12gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 872mgPotassium: 261mgFiber: 4gSugar: 3gVitamin A: 399IUVitamin C: 9mgCalcium: 93mgIron: 3mg
Keyword plant-based wedge salad, vegan wedge salad, vegetarian wedge salad, wedge salad
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