BBQ Ranch Bowl (Vegan!)

I’m a ranch freak. There’s no dressing more satisfying, and I used to put it on more things than are probably normal. I mourned this creamy, delicious dressing when I first started eating plant-based, until I discovered vegan mayo. Here’s my go-to vegan ranch recipe.

For a mayo-free and oil-free ranch dressing, check out this recipe for avocado ranch.

My favorite thing to do with ranch, besides a hearty chopped salad, is pairing it with a meaty, BBQ-flavored protein. YUM.

BBQ Ranch Bowl (Vegan)

Veggies | Protein | Fat
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Active Time: 20 minutes
Inactive Time: 10 minutes
Servings 1



  • Salad greens of choice, e.g. lettuce, arugula, sprouts, spinach
  • Crunchy slaw veggies, e.g. shredded cabbage, grated broccoli

Salad Veggies

  • Tomatoes
  • Cucumbers
  • Carrots
  • Bell peppers
  • Snap peas
  • Corn

BBQ Protein

  • Tempeh
  • Chickpeas or white beans
  • Mock meat, chick'n, seitan, etc.

Homemade Ranch Dressing (4 Servings)

  • 1/4 cup vegan mayo, 2 oz
  • 2 Tbsp plant-based milk, 1 oz
  • 2 tsp lemon juice or vinegar
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp dill weed
  • 1/4 tsp black pepper
  • Pinch of salt

Condiments & Seasonings

  • BBQ Sauce, store bought or homemade
  • Salt & pepper, to taste


  • Cook your protein with the BBQ sauce. For beans, simmer them for a few minutes in the sauce. For tempeh or mock meat, slather it on and bake on a baking sheet lined with parchment paper for 10 minutes at 350°. Brush on a little more BBQ sauce at the end if desired.
  • Roast, cook, chop, or otherwise prepare your veggies of choice.
  • Mix dressing ingredients in a small jar or bottle with a fork. Add milk (or water) to desired consistency.
  • Garnish with salt and pepper.


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  1. Sandy

    Katie, do you have a recipe for sugar free ketchup.. >

    • I do! I haven’t tried it yet, but when I do I will post about it. If you want to try it for me and let me know, here it is:
      – 20 oz can of tomatoes
      – 5.5 oz can tomato paste
      – 1 onion
      – 1/4 cup white vinegar
      – 2 tsp salt
      – 1/4 tsp ground cloves
      – pepper
      Simmer everything for 20 minutes and then puree until very smooth.

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