Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the vegan ground beef, seasoning it with minced garlic, paprika, salt, and pepper. Sauté for about 4-5 minutes, stirring frequently, until the beef is browned and slightly crispy. Remove from heat and set aside.

In a mixing bowl, combine the vegan mayo, mustard, garlic powder, onion powder, ketchup, and a pinch of salt and pepper. Whisk the ingredients together until smooth and creamy.

In a large salad bowl, layer the chopped iceberg lettuce as your base. Add in the diced tomatoes, cooked vegan beef, and sprinkle in vegan cheddar. Toss in sliced pickles and onions. Drizzle the prepared dressing over the salad ingredients.

Gently toss all the ingredients together until evenly distributed. Serve immediately, garnishing with a sprinkle of sesame seeds if desired.