Vegan Taco Salad Food
VEGAN TACO SALAD
The best salads are made with ingredients that have different textures and complementary flavors. In this vegan taco salad, you'll love the crunch of the tortilla chips with the sweet, crisp lettuce and "meaty" crumble mixture. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium heat. Add pepper and onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in crumbles, 3/4 cup salsa, chili powder and cumin; cook and stir until heated through, 3-5 minutes., In a large bowl, combine lettuce, beans, tortilla chips, corn, tomato, avocado, cilantro and crumble mixture. Combine remaining salsa and vegan ranch, poor over salad and toss to coat. If desired, serve with lime wedges.
Nutrition Facts : Calories 354 calories, Fat 15g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 807mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein. Diabetic Exchanges
VEGAN TACO SALAD
This Vegan Taco Salad is so simple to make and is a truly great FILLING vegetarian meal that everyone will love.
Provided by Brita Britnell
Categories salad
Time 25m
Number Of Ingredients 10
Steps:
- If you haven't already done so, make your vegan taco meat. My favorite is the walnut taco meat but the tofu or tempeh meat is delicious as well!
- Make the dressing by mixing together the sour cream and salsa until combined.
- Assemble the salads by evenly dividing all of the ingredients among 2 bowls. You can also make 4 smaller salads as desired!
- 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.
- ENJOY!
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