Vegan Gluten-Free Big Mac Smashed Tacos
If you're looking for an easy and delicious vegan recipe that will impress both vegans and meat-lovers alike, look no further than these Vegan Gluten-Free Big Mac Smashed Tacos on the Blackstone.
Servings 6
Equipment
- 1 Blackstone griddle
- 1 Avocado oil can
Ingredients
Big Mac Sauce
- 1/2 cup vegan mayo
- 1/4 cup organic ketchup
- 3 tbsp sweet relish
- 1/2 tsp apple cider vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp paprika
Taco Filling & Shells
- 12 oz. Impossible Meat
- 1 tbsp vegan Worcestershire sauce
- 1/2 tsp salt
- 6 yellow corn taco shells
Condiments
- 1 cup shredded iceberg lettuce
- 1 cup white onions
Instructions
- Prepare the Big Mac Sauce: In a bowl, mix vegan mayo, organic ketchup, sweet relish, apple cider vinegar, onion powder, garlic powder, and paprika. Stir until well combined.
- Prepare the Vegetables: Chop iceberg lettuce and white onion.
- Prepare the Impossible Meat: In a bowl, mix 12 oz. of Impossible Meat with 1 tbsp vegan Worcestershire sauce and ½ tsp salt. Mix thoroughly.
- Form the Meat Patties: Weigh out 2 oz. portions of the meat mixture and place each on a soft corn taco shell. Use a spatula to spread the meat evenly on one side of each shell.
- Preheat the Grill: Preheat your Blackstone grill to 350°F. Spray the grill top with avocado oil and check the temperature.
- Cook the Tacos: Place all 6 taco shells on the grill, meat side up, to get them crispy outside. Cook for about 5 minutes. Flip the shells and press them with a spatula to create a nice crust. Flip them over again to ensure even cooking.
- Assemble the Tacos: Bend the shells into taco holders. Dress the tacos with shredded lettuce, chopped onions, and the prepared Big Mac sauce.