Name: Vegan "Cheeseburger" Salad with Veggie Ground, Tomato & Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; ⅓ cup nutritional yeast flakes; 3 heads romaine lettuce; 6 tomatoes; 680 g veggie ground, plant based; 0.68 kg white mushrooms; 1 ½ medium yellow onions; black pepper; brown sugar; extra virgin olive oil; garlic powder; Italian seasoning; red wine vinegar; salt; soy sauce

Vegan "Cheeseburger" Salad with Veggie Ground, Tomato & MushroomsVegan "Cheeseburger" Salad with Veggie Ground, Tomato & Mushrooms — a 30-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ avocados

⅓ cup nutritional yeast flakes

3 heads romaine lettuce

6 tomatoes

680 g veggie ground, plant based

0.68 kg white mushrooms

1 ½ medium yellow onions

black pepper

brown sugar

extra virgin olive oil

garlic powder

Italian seasoning

red wine vinegar

salt

soy sauce

Instructions

Wash and dry the fresh produce.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel, halve, and medium dice onions.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onions, veggie ground, and spices; cook, breaking the veggie ground apart with a spoon, until browned and crumbly, 6-7 minutes. Remove from heat.

Meanwhile, place nutritional yeast, oil, vinegar, soy sauce, water, sugar, and spices in a large bowl. Whisk to combine the dressing.

Chop or tear lettuce into bite-sized pieces. Add to the bowl with the dressing.

Halve tomatoes lengthwise, then cut into ½-inch thick wedges. Add to the bowl.

Thinly slice mushrooms. Add to the bowl, toss to combine the salad, and set aside.

Halve and pit avocados; using a spoon, scoop out the flesh and cut crosswise into thin slices.

To serve, divide salad between bowls, then top with veggie ground and avocados. Enjoy!

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