Robin Arzón’s Vegan Big Stack

• 1/2 c. vegan mayonnaise ↔ Replace
• 2 tbsp. sugar-free ketchup ↔ Replace
• 1 tbsp. yellow mustard ↔ Replace
• 1 tbsp. sweet relish ↔ Replace
• 1 tsp. rice wine vinegar ↔ Replace
• 1/2 tsp. onion powder ↔ Replace
• 1/2 tsp. garlic powder ↔ Replace
• 1/2 tsp. smoked paprika ↔ Replace
• 1/4 c. vegan mayonnaise ↔ Replace
• 2 tbsp. ground flaxseed ↔ Replace
• 2 tbsp. nutritional yeast ↔ Replace
• 1 tbsp. white miso paste ↔ Replace
• 1 tbsp. soy sauce ↔ Replace
• 1 tbsp. vegan Worcestershire sauce ↔ Replace
• 1 tsp. onion powder ↔ Replace
• 1 tsp. garlic powder ↔ Replace
• 1 tsp. smoked paprika ↔ Replace
• 1 tsp. liquid smoke ↔ Replace
• 1/2 tsp. freshly ground black pepper ↔ Replace
• 1 lb. hydrated TVP MVP or 1 1/2 cups dry TVP (follow package instructions to hydrate) ↔ Replace
• 8 high-protein burger buns, such as Hero ↔ Replace
• Finely diced white onion ↔ Replace
• Shredded iceberg lettuce ↔ Replace
• Dill pickle slices ↔ Replace
• 1 tbsp. avocado oil, plus more as needed ↔ Replace
• 8 slices vegan American cheese ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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