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!
Prepare Vegan Taco Meat according to recipe (best if walnuts are soaked overnight. Yet in a pinch, you can "flash soak").
Arrange romaine lettuce on plate and top with ingredients.
Top with tortilla chips, followed by the taco meat, black beans, avocado, tomatoes, corn, olives, and green onions.
Garnish with cilantro and sour cream.
Notes
Avocado crema would be really good on top instead of sour cream.
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.