This vegan wedge salad is confused about whether it wants to be hot or cold- kind of like Autumn! 

The Wedge Salad seems to pop up on two menus: ritzy, overpriced, and slightly underwhelming, or seedy, slopped together, and barely palatable.

This plant-based wedge salad cherry picks the best of both worlds: a bundle of flavor for a few bucks. I rarely put “total time/prep time/ baking time” on my recipes because the clock ticks differently for different cooks. What takes a beginner 30 minutes might be on the table in 10 for a chef. So adjust your expectations based on experience:) BUT I can say with confidence that you won’t spend more than 20 minutes on this salad. “Easy” is not an understatement.

Easy Vegan Wedge Salad

WHAT YOU’RE GONNA NEED

Makes 1 entree for one (just… double the ingredients for more. Real simple. No calculator needed!)

• 1/4 head iceberg lettuce

Small Batch Vegan Bacon Bits (soy/complete protein version)*

• 1/4 cup TVP (textured vegetable protein)
• 1/2 tablespoon balsamic vinegar
• 1/2 tablespoon soy sauce
• 1/2-1 teaspoon liquid smoke (depending on how much “hickory” you want)
• Smoked or sweet paprika, onion powder, granulated garlic, and black pepper

Assembly Toppings

• 1/6 wheel Brie-Gonzola cheese OR vegan bleu cheeze
• 2 tablespoons oil-free marinara sauce (optional)
• 1/4 cup sundried tomatoes (the canned kind, not the dry, dehydrated stuff) OR pickled onions
• Dijon mustard, dill powder, dairy-free yogurt, or vegan mayo (or you can use marinara sauce for a pizza-style salad!)

WHAT YOU’RE GONNA DO

1. Cut a giant wedge/slice (aka a layered bed) off the sphere of the iceberg. Doesn’t matter which way you cut it. You’ll end up with a flat Babushka doll of watery lettuce.

*Alternatively, for a soy-free version, use veggie-based vegan meat, such as Louisville Toppin’s or Pure Plant mushroom bits.

1. OK, now fire up that oven to 375F (180 Celcius.) Coat TVP crumbles in vinegar, soy sauce, liquid smoke, and listed spices. Don’t taste-test it- you probably won’t like them raw. Just smell and adjust the flavor enhancers.
2. Spread the fakin’ bacon bits on a bakin’ tray. It’s like granola- try to avoid too much overlap, but you can break apart the clusters later. Stick ’em in the oven for 7-11 minutes.
3. While the soy pork is being baked into crunchy oblivion, prepare the cold ingredients of your wedge salad: whisk 2 teaspoons of Dijon mustard, 2 tablespoons of VCC (vegan creamy component,) and a dash o’ dill.
4. There, that’s your dressing. Set it aside. Crumble the Brie-Gonzola or cheese alternative into chunks/small hunks. Try to keep them away from heat for now or else they will likely melt.
5. You should now be takin’ out your fakin’ bacon bits and thankin’ the lord they aren’t makin’ a mess. Give them a few moments to catch their breath and crisp up.
6. Peel apart layers of the lettuce wedge. On the bottom layer, spread some of the dressing, followed by a few sundried tomatoes/pickled onions, cheese chunks, and about a tablespoon of the salty TVP stuff.
7. The bottom layer is the largest, so it can handle more toppings. Use smaller amounts the “higher” you stuff the salad. Repeat step 7 until you’ve used up all of the filling ingredients. Add chopped chives and serve.

INFO DE NUTRITION (per 1 single-serve salad:) 260 calories | 19g protein | 9g net carbs (16 total- 7g fiber) | 11g fat (4g saturated)

If I were you… I’d serve this filling-yet-low-calorie side dish with a baked potato. It’s a great way to use up leftover vegan bacon bits! The combined satiation skills of taters ‘n’ veggies ‘n’ plant-based protein will tie up any loose hunger.

Best Dishes,

The Hippie Happy Foodist™