vegan taco salad

Need plant based dinner ideas? Try this Vegan Taco Salad recipe! It stars walnut taco meat and a zingy chipotle dressing.

Easy Vegan Taco Salad

recipe Vegan Walnut Taco Meat

romaine lettuce hearts (enough for 8 cups chopped)

corn,

tomatoes

avocado

onion

tortilla chips (about

For the dressing: Salsa, Chipotle Sauce, Taco Sauce, or Cilantro Sauce

Optional toppings: easy black beans

Chop the romaine, drain the corn, half the tomatoes and dice the avocado. Thinly slice the onion. Prep any additional toppings. 

Make the taco salad dressing by stirring together all ingredients. 

To serve, place romaine in a bowl or on a plate. Top with veggies, taco meat, crushed tortilla chips, and drizzle with salsa or the Chipotle Sauce, Taco Sauce or Cilantro Sauce.

Farro replaces the ground beef in this vegan taco salad with creamy lime dressing.

The Ultimate Vegan Taco Salad

farro (cooked according to package instructions and drained (about 2 1/2 cups cooked))

mild salsa

tsp chili powder

tsp cumin

tsp smoked paprika

cayenne pepper

salt

raw cashews (soaked

lime juice

water

olive oil

garlic

romaine lettuce (chopped)

tomato (diced or 1 cup halved grape tomatoes)

15 oz can black beans,

corn corn

broken tortilla chips

green onions

cilantro (lime wedges, salsa and/or guacamole for serving, if desired)

Combine the farro, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat.

Cook about 5 minutes or until heated through, stirring often, then season to taste with salt.

Set aside.

To make the Farro Taco Meat:

Place ingredients in a mini-blender or food processor. Blend until completely smooth.

To make the Creamy Lime Dressing:

Divide the lettuce onto 4 plates.

Top with the tomato, black beans, corn, farro, tortilla chips, and green onions.

Drizzle the dressing over the salad, and add the optional garnishes if you're using them.

To assemble the salad:

Healthy, easy and delicious vegan taco salad with a creamy avocado yogurt lime dressing. Whip this up on a hot summer day, or anytime you want a refreshing, filling salad.

Vegan Taco Salad with creamy avocado dressing

white button mushrooms

¼ red onion (to sauté)

taco seasoning (see notes to make your own)

Black beans

Corn

Tortilla chips

Hot sauce (to top)

sour cream

lime (juiced)

garlic (minced)

½ large or 1 small avocado

tsp of maple syrup (or sweetener of choice)

onion powder

cumin

cilantro

Wipe off the mushrooms and chop them up very finely. You want them to resemble crumbles of beef

Dice 1/4 of a red onion

Heat a frying pan on medium heat with a little bit of oil

Add the chopped onion and mushrooms. Sauté for five minutes.

Add a packet of taco seasoning. Cook on medium heat until mushrooms shrink and cook out their water (about 5-10 minutes)

Add the tomatoes and cook until the tomatoes thicken the mixture and resemble ground beef (about 5 minutes)

Mushroom meat

Blend all ingredients in a blender

Add a tiny bit of liquid - either lime juice or water - if you need to thin this out

Avocado lime dressing

Chop the romaine and place it in a large bowl.

Top with mushroom meat, corn, tomatoes, olives, red onions and avocado yogurt lime dressing. Crush tortilla chips and add on top with hot sauce (optional)

Taco Salad

Flavorful in taste and easy to make, this Vegan Taco Salad is easy to prepare and hearty, loaded with seasoned tofu grounds, black beans, salsa, lettuce, red onions, avocado, vegan sour cream, and vegan shredded cheese, served in a homemade edible taco bowl shell.

Vegan Taco Salad

tofu

Bragg's liquid aminos

nutritional yeast flakes

smoked paprika

garlic powder

Cayenne pepper

Romaine hearts lettuce (shredded)

black beans (optional)

avocado (cubed)

red onion (chopped)

salsa

Vegan cheddar cheese

cilantro leaves

Lime wedges

Preheat the oven to 400℉. Using 4 medium-sized mixing bowls, place the tortillas in the bowls, and press along the sides and bottom. You can also lightly brush the tortillas with oil to make them crispier.

Roll some parchment paper into a ball and place in the center of each tortilla to help them keep their shape. Bake for 14 minutes, until they are golden brown and crispy. Remove the shells from oven, and allow to cool completely.

To Prepare The Taco Shells

Prepare tofu by draining excess liquid and placing tofu in a large bowl. Using a potato masher, fork, or hands, crumble the tofu into small pieces until it looks scrambled. Add Bragg's liquid aminos, nutritional yeast flakes, smoked paprika, cumin, onion powder, garlic powder, and cayenne pepper, and toss to coat.

Heat the oil in a large skillet on medium-high heat. Add the crumbled tofu, and cook, stirring occasionally, until crispy and brown.

To Make The Tofu Crumbles

To assemble the taco salad, fill tacos with seasoned tofu crumbles, black beans, salsa, lettuce, red onions, avocado, vegan sour cream, and vegan cheese. Garnish with chopped cilantro leaves.

To Assemble Tacos

This was so easy to prepare, my entire family loved it!

This Vegan Taco Salad is an easy and healthy lunch with over 27 grams of protein per serving and ready in under 20 minutes.

Romaine Lettuce (chopped)

Black Beans ((15 ounces / 400 grams) drained)

Corn Kernel ((15 ounces / 400 grams) drained)

Cherry Tomatoes

TVP Taco Meat

Smoked Vegan Cheddar Cheese (shredded)

Coconut Yogurt (plain, unsweetened)

Garlic Infused Olive Oil

Lime Juice

Taco Seasoning

Salt

Chilli flakes (or black pepper)

Prepare the salad dressing: add all the dressing ingredients into a glass jug and stir until smooth. Set aside in a large salad bowl, or divide evenly into 3 jars if you meal prep.

Cook the TVP taco meat following my recipe here; don&#39;t add the optional cauliflower rice. When cooked, transfer to a clean plate and cool at room temperature for an hour, then cool in the fridge for 1 hour. You can also meal-prep this part the day before to save time.

Assemble the salad in this order: add the salad dressing, black beans, corn kernel, tomatoes, taco meat, vegan shredded cheddar cheese, and chopped lettuce.

Toss the salad just before eating.

Store in airtight container in the fridge for up to 4 days.

Oh Carine, I'm glad you're making salads again, this is absolutely delicious

I made a pretty large batch and don't regret it. The way it drips from the jar makes me drool and it's so good to it. I crush a few tortillas on top for more crisp.

https://content.jwplatform.com/videos/P5YHD2n2.mp4

Meal Prep 4 Lunch Vegan Taco Salad.mp4

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Top 5 vegan taco salad recipes from across the web

The most viewed vegan taco salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Ultimate Vegan Taco Salad

Vegan Taco Salad with creamy avocad...

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The most viewed vegan taco salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine