When you’re looking for a quick & tasty recipe to make for lunch or dinner, this Vegan Bacon, Lettuce & BBQ Salad is an easy go-to. We all know about that B.L.T. life, but when you look in the refrigerator and have to make up something on the fly, new twists on old classics happen.
What’s great about this recipe is the versatility. Of course the lettuce is a star–it’s in the name–but you can also add whatever extra veggies you want to it.
Say yes to micronutrients! …ha! I was a cheerleader 7-12th grade & just envisioned me saying this in my cheer voice with my fist raised in the air.
Once I learned the basics of eating vegan, I go 50% on making a weekly meal plan or following a recipe and 50% on looking in the refrigerator then throwing something together. The day before you go to the grocery store is the best for a wing-it day. Use your leftovers and create!
When creating the V.B.L.B. Salad, I knew I wanted vegan bacon and to get some greens in but where do I go from there.
Enter random extras in the refrigerator…
A couple weeks ago, I found a Mild Vegan Kimchi. I have been finding reasons to put it on everything! A few years ago, Mommy Tang on YouTube, opened my eyes to not only Korean food but Vegan Korean cooking. She ate Kimchi with literally everything. Of course, I had to try it. I fell in love with the spicier red kimchi. I say ‘loved’ because I had to stop buying it! My husband could NOT stand the smell. I could have opened the jar for 2.2 seconds at 11AM and he would walk in the door from work at 6:30PM saying, “WHAT is that smell?!” Crazy, right? I’m not even kidding…. To be fair, I cannot smell what he smells.
Now, if you are new to Kimchi, not all Kimchi is created equal. You HAVE to look at the ingredients. Traditionally, it is made with fish sauce. No Bueno! The 2 brands I know to be Vegan are Sunja’s and Mother-In-Law’s. Always double check the ingredients before purchasing. Very soon, I plan to make it myself. …and bonus, it contains probiotics. Gut Health!
Now for the rest of it, I always keep Dr. Fuhrman’s teachings in mind(even though this isn’t exactly a Nutritarian meal) so I added mushrooms, cauliflower & pepitas(aka pumpkin seeds) to the dish.
This is where you can get creative! Look in the refrigerator, think of taste & textures. Most importantly, don’t panic, just use what you have. Cooking can be fun if you let it be.
Below is how I made it. You be you. Make it as is or make it your own!
V.B.L.B. SALAD WITH KIMCHI
Bacon & Veggies
- 2 slices Vegan Bacon I used Sweet Earth
- 1 tsp Vegan Butter or Oil Optional
- 2 Mushrooms, chopped
- 1 cup Cauliflower, chopped
- 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
- 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!