Dinner
Vegan Taco Salad for the Table
This Vegan Taco Salad is packed with nutrient rich protein and is so ridiculously filling. It can be easily adjusted
- Serves 2 large salads
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
I teased this taco salad recipe yesterday when I posted the walnut taco meat and I’m so excited for you to cook this! I tested the recipe a few times despite how simple it is but mostly only because I wanted an excuse to make it again (and then again!).
I will no doubt be making this dish this week too and I already can’t wait because it’s so filling and so so savory.
I’m going to keep things short and sweet today because I’m simply coming home from a work trip and am TIRED. But I also couldn’t wait to post this method because I’m trying in love with it and am eager to see y’all starting to make it.
I’m using the walnut taco meat this I posted yesterday (you can get that recipe HERE) but I have several other vegetarian taco options including tofu and quinoa taco meat as well as tempeh taco meat. Any of those would be flavor-packed on this taco salad or even only a can of chickpeas/ black beans. Whatever you have on hand! And be sure to top it with my Kitchen-made Pico de Gallo!
Making the “meat” is what takes the longest and even that comes together in only about 10 minutes. From there, it’s mostly only a matter of assembling the salad.
The the dressing, I’m using a mixture of vegan sour cream + salsa and you truly need to it holds up on this one because it is GOOD! Like seriously, ridiculously flavor-packed and you have to try it. However, if you want something a bit lighter, I’ve also tried this salad with THIS from-scratch Cilantro Vinaigrette and it’s flavor-packed!
For meal prep, I suggest keeping most of the elements separated and then tossing it all together when you are ready to eat. I typically mix together the walnut meat, beans, and corn in a container and then heat that up before eating. Then put that mixture on top of the lettuce with the other toppings + dressing and toss it all together.
Straightforward and Worth keeping how incredibly filling this meal is too.
The recipe
Vegan Taco Salad on the Stove
This Vegan Taco Salad is unfussy to make and is a truly great FILLING vegetarian meal that everyone will love.
- Serves 2 large salads
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Ingredients
- 1 batch of walnut taco meat (also try THIS tempeh taco meat or THIS tofu taco meat)
- 4-6 cups of romaine depending on how big you want the salads
- Handful of tortilla chips (crumbled)
- ½ cup pico de gallo (or other salsa, can sub with diced tomatoes)
- ½ cup of canned corn (or fresh/ thawed as desired)
- ½ cup of cooked black beans
- Lime wedge for serving
- ½ of an avocado (diced)
- ⅓ cup of vegan sour cream
- ⅓ cup of your regular salsa
Method
- 1
If you haven’t already done so, make your vegan taco meat. My regular is the walnut taco meat but the tofu or tempeh meat is flavor-packed as well!
- 2
Make the dressing by mixing together the sour cream and salsa until combined.
- 3
Assemble the salads by evenly dividing all of the ingredients among 2 bowls. You can also make 4 smaller salads as desired!
- 4
For meal prep: mix together the salad, corn, and pico de gallo. In a separate container, mix together the vegan meat and black beans. Before serving, heat up the meat mixture and place it on top of the lettuce along with the remaining ingredients and dressing.
- 5
ENJOY!
