Step 1

In a cast iron pan over medium-high heat, add vegetable oil, veggie ground round, 1 cup of diced white onion, garlic powder, sea salt and ground black pepper. Cook for 10 to 12 minutes, stirring every so often until the ground round is golden and the onion is soft. Set aside.

Step 2

Add dried pasta shells to a pot of salted boiling water and boil for 7 to 8 minutes until cooked al dente. Drain but do not rinse.

Step 3

To make the dressing, combine vegan mayonnaise, green relish, ketchup, apple cider vinegar, sambal oelek, pickle brine, onion powder, chives, sea salt and ground pepper in a bowl. Set aside.

Step 4

In a large bowl add cherry tomatoes, vegan cheddar cheese, 1 cup diced garlic dill pickles, 1/4 cup chives, the cooked vegan ground round mixture and the cooked pasta. Pour 1 cup of dressing over top and toss to combine. Set aside to cool at room temperature for at least 30 minutes before topping with lettuce.

Step 5

Just before serving, top the cooled pasta with the shredded lettuce and the remaining 1/4 cup of white onion, the remaining ¼ cup of pickles and the remaining 2 tablespoons of chopped chives. Sprinkle with smoked paprika and freshly ground black pepper. Toss and serve with extra thousand island dressing on the side.