V.B.L.B. SALAD WITH KIMCHI
Vegan Bacon, Lettuce & BBQ Sauce with Kimchi
Servings: 1 person
Ingredients
Bacon & Veggies
- 2 slices Vegan Bacon I used Sweet Earth
- 1 tsp Vegan Butter or Oil Optional
- 2 Mushrooms, chopped
- 1 cup Cauliflower, chopped
Salad Mix
- 3-4 cups Romaine, chopped
- 1 tbsp Vegan Mayo I used Earth Balance
- 1-2 tbsp Vegan BBQ Sauce Check label for honey
- 1-2 oz Vegan Kimchi I used Sunja's
- 1-2 tbsp Pumpkin Seeds
Instructions
- Bacon & Veggies(Mushrooms & Cauliflower): Heat sauté pan to medium/high heat. Water Sauté--If using a non-stick skillet, you have the option to water sauté. To do this, place the bacon & veggies in the pan. Add a small amount of water (4-5 tbsp). Continue to stir around making sure nothing sticks. Add splashes of water until everything cooked. (approximately 10 minutes)Butter/Oil--Place butter or oil in to pan to melt. Add bacon & veggies to pan. Stir to coat. Let cook for approximately 10 minutes. Stirring veggies & turning bacon over half way through.
- Lettuce: While bacon & veggies are cooking, measure out & chop your romaine lettuce. Add it to a bowl.
- Assemble:To your bowl of romaine, put the cooked bacon & veggies on top. Add pumpkin seeds, bbq sauce, mayo & kimchi. I do take a knife & cut through the salad to ensure the kimchi & bacon are cut in to pieces. Stir it up then devour. Simple as that!
Notes
Use what veggies you have on hand. Follow the recipe as is or make it your own!