Vegan Wedge Salad

Wedge salad on a square red plate with knife and fork on edge of plant and lettuce wedge and bowl of bacon bits in the background.

5 from 3 votes

This Vegan Wedge Salad combines fresh, crispy iceberg lettuce with creamy vegan ranch dressing, smoky vegan bacon bits, and sweet acidic tomatoes for the perfect salad! This recipe is easy to make for a flavor packed plant-based twist on a steakhouse classic.

Prep Time20

Cook Time15

Total Time35

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: Oil Free, Vegan, vegan salad, vegan wedge salad, Vegetarian, wedge salad

Servings:

Calories: 145.5kcal

Author: Teresa Sklenicka

Ingredients

Vegan Bacon Bits

4 ounces Butler Soy Curls
4 tablespoons low sodium soy sauce or tamari
⅓ cup water
2 tablespoons maple syrup
1 tablespoon nutritional yeast
1 ½ teaspoons liquid smoke
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon black pepper

Vegan Ranch Dressing

1 cup Vegan Mayonnaise
¼ cup unsweetened soy milk
1 clove garlic
1 tablespoon lemon juice
1 ½ teaspoons apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried dill
½ teaspoon organic sugar or other sweetener
¼ teaspoon salt
¼ teaspoon black pepper
2 teaspoons dried chives

Wedge Salad

1 head iceberg lettuce
1 cup cherry or grape tomatoes
½ cup Vegan Bacon Bits
½ cup Vegan Ranch Dressing

Instructions

Make the Vegan Bacon Bits

Preheat the oven to 350℉.
Break the soy curls into small pieces. This is a good use for the small bits of soy curls at the bottom of the box when you purchase them in bulk. I found that they break into bacon bit sized pieces easiy in my nut chopper. Place the soy burl bits into a medium sized bowl.
Mix the remaining ingredients together in a small bowl.
Pour the marinade over the soy curl bits and stir to coat them all. Allow the soy curl bits to sit and absorb the marinade for at least 10 minutes.
Spread the soy curls out on a parchment lined baking sheet.
Bake for 10 to 15 minutes until they are as crispy as you like. Be sure to check them frequetly as they get close to done, as they can go from crispy to burnt very quickly.

Make the Vegan Ranch Dressing

Place all the ingredients except the chives in a blender and blend until well combined.
Add the chives and pulse a few times until they are mixed in, but not pureed.
Pour into a jar and refrigerate.

Make the Wedge Salad

Remove the loose wilty leafs from the outside of the head of lettuce. Cut the head in half lengthwise through the stem. Then cut it lengthwise again to form 4 wedges. Finally, remove the core from the end of each lettuce wedge.
Place each wedge on a separate plate. Drizzle each with ranch dressing. Sprinkle on some bacon bits and top with diced tomatoes. Garnish with chives or green onion.

Notes

Nutritional calculations are approximate.

Nutrition