Vegan Big Mac Salad Jars (30g Protein)
These vegan big mac salad jars taste JUST like a big mac, you will be blown away! They are made with whole foods and will leave you feeling amazing! Each jar has 30g of plant based protein and they are perfect for meal prep! You can store them in the fridge for when you are ready to enjoy and even take them on the go! They are perfect for when you are craving a burger and will keep you fueled and energized throughout the day!
Other high protein vegan recipes:
Lemon Chickpea Pasta Salad Meal Prep
Vegan Apple Pie Overnight Oats
Why you’ll love these vegan big mac salad jars
- They are perfect for meal prep and last in the fridge for 5 days!
- They taste like exactly like a big mac!
- You’ll feel amazing after eating them!
- They have 30g of plant based protein!
- They are dressed with a cashew based big mac sauce!
How to make your big mac salad jars
First, start with the tofu ground beef. Crumble some pressed extra firm tofu into a bowl and add in the flavor. Mix to combine and spread onto a baking sheet. Bake at 400f for 25-30 minutes until crisped on the edges. Make sure to toss the tofu halfway through!
Next, make the crispy potatoes! I used an air fryer for this but you can also use the oven. Chop up your Yukon Gold potatoes and toss in salt and pepper then air fry at 400f for 15 minutes or bake at 400f for 30 minutes flipping halfway through.
Make the big mac sauce in a high speed blender. Just add in all of the ingredients and blend until completely smooth. If you do not have a high speed blender it is best to soak your cashews in boiling water for 15 minutes prior.
Prep your veggies for the salad. You’ll need lettuce, tomatoes, pickles and onions.
Assemble your salad jars with the potatoes and beef at the bottom followed by the big mac sauce. Then add in the veggies and make sure to keep the lettuce at the top so it does not wilt from the sauce! Store and enjoy!
Some tips from Steph
Soak your cashews in boiling water for 15 minutes if you do not have a high speed blender. This will soften them and ensure your big mac sauce comes out nice and creamy.
Make it nut free! You can make this recipe nut free by swapping the cashews for silken tofu or by using a mix of silken tofu and hemp seeds for extra creaminess!
Make it low in carb! You can make this recipe low in carb by omitting the potatoes!
Make it soy free! You can make this recipes soy free by swapping the tofu ground beef for a mock meat or with some crispy chickpeas. Just strain and rinse your chickpeas and pat them dry with a towel. Season with the tofu seasonings and air fry or bake until crispy!
Use a wide mouthed mason jar! These are the best jars for salad jars because they ensure that all of the ingredients will come out of the jar easily.
Storing your salad jars
You can store your salad jars in the fridge for up to 5 days! They will be just as good on the 5th day, assuming you are using fresh veggies that are not about the go off! The sauce kept separately from the lettuce ensures it will stay crispy all the way up until day 5!
Other high protein recipes you’ll love:
Lemon Chickpea Pasta Salad Meal Prep
Vegan Apple Pie Overnight Oats
Lemony Cous Cous and Balsamic Tofu
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Vegan Big Mac Salad Jars (30g protein)
Ingredients
Tofu Ground Beef
- 400 g Extra Firm Pressed Tofu
- ½ tbsp Low Sodium Soy Sauce
- 1½ tbsp Tomato Paste
- ½ tbsp Olive Oil
- 1 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Smoked Paprika
- 2 tsp Chili Powder
- 2 tbsp Nutritional Yeast
- ⅛ tsp Black Pepper
Big Mac Sauce
- ½ cup Raw Cashews
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Maple Syrup
- ¼ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Paprika
- ¾ tbsp Mustard
- 1 small Dill Pickle
- ⅓ cup Water
- ½ tsp Salt
For the Salad
- 6 cups Shredded Romaine Lettuce
- 2 Tomatoes
- ¼ cup Chopped Pickles
- ¼ Chopped Red Onion
- 3 tsp Sesame Seeds
For the Crispy Potatoes
- 2 Yukon Gold Potatoes cubed
- Salt and Pepper to Taste
Instructions
- Start with the tofu ground beef. Press your tofu then crumble it into a large bowl. Add in the seasonings and mix well to combine. Spread your tofu onto a baking sheet and bake at 425f for 25-30 minutes tossing halfway through.
- Next make your crispy potatoes. Cube your potatoes and toss in salt and pepper and air fry at 400f for 15 minutes or until crispy. If using the oven you can bake them at 400f for 30 minutes tossing halfway through.
- Now make your cashew big mac sauce! Just add all of the ingredients into a high speed blender and blend until completely smooth! If you do not have a high speed blender you may need to soak the cashews in boiling water to soften them so the sauce will be nice and smooth.
- Chop up and prepare the rest of your veggies.
- Let your potatoes and tofu cool so they do not wilt the lettuce and assemble your salad jars, dividing all of the ingredients into 3 separate jars.
- Start with the crispy potatoes on bottom then the tofu ground beef followed by the big mac sauce! Net add the tomatoes, pickles and onions and finally finish with the lettuce and sesame seeds.
- Pop on a lid and store them in the fridge for up to 5 days! Just flip them out into a bowl when you're ready to enjoy!