This healthy taco salad is packed with plant-based whole foods! A crisp corn shell is topped mile-high with crunchy romaine, veggies, and our very own recipe for a vegetarian nut-based taco meat. Mark your calendar and make this for Taco Tuesday!
- 2 cups Vegan Taco Meat
- 4 corn tostadas or 4 handfuls tortilla chips (about 9–11 chips)
- 4 cups shredded romaine lettuce
- One 15-ounce can black beans, drained and rinsed
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cup corn, thawed if frozen
- 1/2 cup ripe black olives, sliced
- 2 green onions, thinly sliced
- Salsa and cashew sour cream, for serving
- Prepare Vegan Taco Meat according to recipe (best if walnuts are soaked overnight. Yet in a pinch, you can “flash soak”).
- Arrange the tostadas or chips on four shallow serving bowls or plates. Top with lettuce, followed by the taco meat, black beans, avocado, tomatoes, corn, olives, and green onions. Garnish with cilantro and serve with salad and cashew sour cream on the side.
- Nutrition information does not include toppings.
- For a grain-free version, substitute corn tostadas with large cabbage or lettuce leaves, or simply omit.
- To heat taco meat, place a nonstick skillet over medium-high heat and lightly coat the bottom with olive oil, about 1-2 teaspoons. Add taco meat mixture and lightly saute until warmed through and nuts are lightly toasted. Be careful not to let it burn. Use immediately.
- Flash soaking walnuts: boil 2 cups water and pour over walnuts along with a squeeze of fresh lemon juice. Allow to soak for 30 minutes to 1 hour and continue making the recipe. Please note that flash soaking does destroy some of the nutrients in the walnuts.
- Category: Main Dish
- Method: Chopping
- Cuisine: Mexican
Keywords: vegan taco salad