Craving the iconic flavors of a Big Mac but looking for a healthier, plant-based alternative? This Big Mac Salad with Textured Vegetable Protein (TVP) is here to satisfy your taste buds while keeping it vegan and low-carb. Packed with protein and full of nostalgic flavors, this dish is perfect for lunch, dinner, or even meal prep!

VEGGIE BIG MAC SALAD
Updated March 4, 2025

Cook Time: 10 minutes
Prep Time: 10 minutes
Total Time: 20 minutes
Serving Size: 2 bowl
Total Servings: 2

Ingredients:

For the TVP:

1 cup TVP
1 vegan beef bouillon
1 tbsp soy sauce
1 tsp vegan worcertershire
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/2 tbsp tomato paste
1 1/2 cup water

Other ingredients:

2 romaine hearts, chopped
2 roma tomatoes
2 tbsp purple onion, diced
2 tbsp vegan mayo
1 tsp Dijon mustard
1/2 tbsp tomato paste
1 tbsp relish
1 tbsp apple cider vinegar
1/4 cup unsweetened non-dairy milk

Directions:

1. In a microwavable dish (such as a glass measuring cup), add the water and bring it to a boil. Alternatively, you can use a pot on the stove.
2. Once the water is boiling, add all the ingredients except the TVP and mix thoroughly. Add the TVP, stir, and let it sit for 10 minutes.
3. Meanwhile, prepare the lettuce, tomato, and onion.
4. Prepare the dressing by combining all the dressing ingredients in a bowl and stirring.
5. Assemble each bowl by dividing the vegetables. First, add the lettuce. Then add 1 cup of the TVP mixture, half the tomato, and half the onion.
6. Repeat for the other bowl or save for later.
7. Add half the dressing to each bowl and enjoy!