These Vegetarian Big Mac Loaded Fries are a delicious, meat-free burger in a bowl. Yes, sometimes you want all the flavours of a burger, without actually eating a burger. I’ve been vegetarian for almost 20 years, which means I haven’t eaten a Big Mac since the early 2000s, so this recipe is based on my memories of a Big Mac. I also can’t help but add extra veggies when possible. Big Macs don’t have tomatoes, but I felt like this recipe needed more colour and nutrients, so I added some.
If you’re looking for more recipes like this one, check out my Loaded Tater Tots and my Greek Loaded Potato Bowls.
Why you’ll love these Big Mac Loaded Fries
- Easy: this recipe is really easy to make! Nothing fancy or complicated. I do make my own fries for this recipe, but I have also used frozen french fries and roasted little potatoes. So if you don’t want to make fries from scratch (or don’t have the time), then frozen is cool too!
- Fun: who doesn’t love a burger in a bowl?! This recipe feels fun and uncomplicated. It’s a fun thing to whip up on a weekday night.
- Versatile: yes, this is based on a Big Mac, which does have specific ingredients, but I believe you can make it your own. If you don’t like tomatoes, skip them. If you don’t have lettuce, that’s fine. You could also add avocado, jalapeños, and maybe some chopped chives as a garnish.
What you need to make these Big Mac Loaded Fries
All the ingredient quantities are in the recipe card below.
- Fries: I make my own fries (I tell you how in the recipe card), but you could absolutely use frozen fries or roast some little potatoes and use those.
- Vegetarian ‘meat’: I love this ‘ground meat’ from Beyond Meat. It has a similar texture to ground beef, and adds lots of flavour. You could alternatively use TVP (textured vegetable protein) and/or black beans.
- Toppings: for this specific recipe I used white onion, dill pickles, tomatoes, shredded cheddar cheese, and romaine lettuce.
- Sauce: a combination of mayo, ketchup, relish, pickle juice and garlic powder.
Additions & Substitutions for this recipe
Additions
- Different toppings: feel free to add more or different toppings to make this meal your own. Here are some suggestions: avocado, jalapeños, chives.
Substitutions
- Different potatoes: if you don’t want to make your own fries, use frozen ones! I have also used roasted little potatoes, and I imagine tater tots would be really good too!
- Make it vegan: use dairy-free cheese and vegan mayo and this recipe is good to go!
Vegetarian Big Mac Loaded Fries FAQ
Vegetarian Big Mac Loaded Fries are crispy oven-baked or air-fried fries topped with plant-based ‘meat’, shredded cheese, pickles, onions, lettuce, tomatoes, and a homemade Big Mac-style sauce. They’re a meat-free twist on the classic fast-food burger.
The best plant-based substitutes for ground beef in loaded fries would be black beans, lentils, textured vegetable protein (TVP), or store-bought vegan meat like Beyond Meat or Impossible.
To keep loaded fries crispy, bake or air-fry them until golden brown, avoid overcrowding the pan while baking, and add toppings right before serving. You can also serve sauce on the side to prevent sogginess.
Yes! You can make the sauce, cook the ‘ground meat’, and prepare all your toppings (onion, pickles, lettuce, cheese) ahead of time. Store everything separately in the fridge and assemble the fries just before serving for the best texture.
If you have leftovers, be sure to store the fries and the toppings separately. To reheat the fries without losing crispiness, use an oven or air fryer at 375°F (190°C) for 5–8 minutes. Avoid microwaving as it can make the fries soggy.
Vegetarian Big Mac Loaded Fries
Equipment
- 2 baking sheets or an air-fryer
- 1 small pan
Ingredients
- 2 russet potatoes (or use frozen french fries)
- 2 Tbsp olive oil
- 1 (340g) package Beyond Meat plant-based ground package about 1.5 cups if using another meat alternative
- ½ white onion, diced
- 1 large tomato, diced or 2 medium tomatoes
- 2 dill pickles, diced
- 1 cup cheddar cheese, shredded
- 1 cup romaine lettuce, finely chopped
Sauce
- ½ cup mayo
- 2 Tbsp relish
- 1 Tbsp ketchup
- 1 Tbsp pickle juice
- pinch garlic powder
Instructions
- OVEN BAKED FRIES: wash and dry your potatoes. No need to peel. Cut into fry shape, and add to a large bowl. Fill with cold water and let soak for at least one hour (cover with a towel). Drain the water, and transfer the potatoes to a clean towel to dry. I pat them dry, and then roll them up in the towel and let them sit for a few minutes while my oven preheats.Preheat oven to 400 °F. Add parchment paper to 2 baking sheets. Divide the potatoes between the two trays (you don't want them over crowded), and drizzle each tray with about 1 Tbsp oil. Add a generous sprinkling of salt.Bake for 35-40 minutes, tossing halfway, until golden brown and crispy to your liking.
- While your potatoes are in the oven, cook the plant-based meat, make the sauce and prepare all your toppings.
- MEAT: in a small pan over medium heat, add the contents of the package. No oil required. Use a spatula to break up the 'ground meat', and cook until everything is brown and the internal temperature is 165 °F. I don't season the Beyond Meat ground meat. I find it flavourful enough, but you can add spices or more salt if you want.
- SAUCE: in a small bowl mix together all the sauce ingredients. Taste and adjust to your preference. It should be a drizzlable consistency.
- Once your fries are done, it's time to assemble. I start with the fries, then add the 'ground meat', cheese, lettuce, and then the remainder of the toppings. Finish with a generous drizzle of sauce.
- Enjoy!
Notes
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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