Vegan Recipe: “Steak” and Potato Salad

Would you believe I have never tried a veggie burger? I’ve been afraid to buy them, but recently I came upon a recipe from Barefoot Essence by Jacqueline Fisch for a steak and potato salad that is vegan and uses veggie burgers. This looks like a great way to try my first veggie burger! Plus, it is a newlywed-friendly recipe since it serves 2-3.

If you are looking for more vegan and gluten-free recipes from a down-to-earth mom and cook, head on over to Barefoot Essence and get your fix! You won’t be disappointed.

Vegan "Steak" and Potato Salad

Yield: 2

A delicious vegan salad perfect for using leftover veggies in your fridge!

Print

Ingredients

• 2 Grilled veggie burgers, sliced
• A few handfuls of grilled or roasted diced potatoes
• 4 Big handfuls of salad greens
• 1 Avocado, sliced
• 2 Roasted red peppers, sliced
• A few slices of red onion
• 1 Medium tomato, sliced
• Several slices of cucumber
• 1/2 Cup daiya shreds (I used mozzarella flavor)
• Drizzle of prepared barbecue sauce

Instructions

1. Divide all ingredients except the veggie burgers, daiya and barbecue sauce between 2 large plates.
2. Top the cooked veggie burgers with daiya and warm up on a skillet or in the microwave. Or, if you haven't prepared them in advance, grill the burgers and top with daiya near the end of cooking to melt.
3. Add the sliced burger to the salad and finish with a drizzle of barbecue sauce.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 724Total Fat 36gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 28gCholesterol 9mgSodium 971mgCarbohydrates 83gFiber 19gSugar 21gProtein 26g

Nutrition information provided by Nutritionix and may not be complete. Please feel free to double check using your favorite nutrition calculator.

Did you make this recipe?

I'd love to see it! Please share on Instagram with the hashtag #newlywedsurvival and make sure to tag me @newlywedsurvive

The recipe and photo shown above have been posted with permission from Barefoot Essence by Jacqueline Fisch.