This vegan taco salad recipe options walnut mushroom crumbles, cilantro lime black beans, corn, creamy Southwest chipotle dressing and all one of the best taco fixings.
Why You’ll Love this Recipe
When you’re a taco salad lover, you’ll love this vegan model of traditional taco salad!
It options mushroom-walnut taco “meat”, contemporary greens, creamy avocado, black beans, corn and a creamy chipotle tahini dressing to carry all of it collectively.
It’s additionally so hearty and satisfying, it’s exhausting to consider it’s fully plant-based. The mix of mushroom and walnut cooked in spices and chipotle pepper has the right texture and flavour to stand-in for meat.
The recipe can also be filled with vitamin, together with loads of plant-based protein and fibre, and it’s gluten-free as nicely.
Let’s check out the components wanted and doable substitutions and go over methods to make it step-by-step (it’s simple!).
Elements
There are three parts to this recipe – the taco “meat”, the chipotle tahini dressing and the taco salad components. Let’s take a fast have a look at what you’ll want and go over doable substitutions.
This record doesn’t embody all the components. Please see the recipe card on the finish of the put up for the entire record with measurements.
Mushroom Walnut Taco “Meat” Elements
- Mushrooms: You should use cremini, portobello (take away gills) or white mushrooms.
- Walnuts: Use uncooked walnuts with no added oil or salt.
- Tamari: Use tamari for a gluten-free elective. Soy sauce or coconut aminos could also be substituted.
- Chipotle Pepper in Adobo: This is available in a small can normally situated with different Mexican components within the grocery retailer. You’ll want one entire pepper for the taco meat and among the sauce for the dressing.
For different “meat” recipes, you possibly can attempt tofu sofritas or this lentil, tempeh or black bean taco filling.
Chipotle Tahini Dressing Elements
- Dietary Yeast: Provides a nutty, tacky flavour that makes the sauce style like queso. I can’t advocate a substitute right here.
- Mayo: You should use any vegan mayo you want.
- Adobo Sauce: Scoop this sauce from can of chipotle peppers used within the taco filling.
- Maple Syrup: You should use one other sweetener akin to agave syrup or honey.
- Garlic: You should use garlic powder or substitute a grated or crushed clove of galric.
For a cashew-based model of this dressing, use this chipotle cashew sauce.
Taco Salad Elements
- Black Beans: I believe black beans work finest right here however you possibly can substitute kidney beans, black eyed peas or pinto beans.
- Corn: You should use canned, frozen or contemporary corn. For additional flavour, attempt grilling corn on the cob then slicing off the kernels for the salad.
- Cilantro: Technically elective so be happy to depart it out should you don’t like cilantro.
- Lettuce: This recipe is finest with Romaine lettuce however you possibly can substitute one other salad inexperienced or child spinach if wanted.
- Avocado: Elective however really helpful.
- Tomato: The recipe requires cherry tomatoes however you possibly can substitute another contemporary tomato as wanted.
- Onion: Pink onion is finest however you possibly can substitute white onion, yellow onion or shallot if wanted.
- Tortilla Chips: Elective however extremely advocate for a crunchy topping!
Variations & Additions
- Different Dressings:
- Extra Veggies:
- Further Toppings: Serve with lime wedges, salsa, bitter cream and/or guacamole.
- Wrapping it Up: For a handheld choice, scoop the salad right into a tortilla and fold it right into a burrito-style wrap. It’s a handy and transportable option to take pleasure in your taco salad on the go.
- Cheese: When you’re a fan of cheese, sprinkle some dairy-free shredded cheese or crumbled vegan feta in your salad.
- You possibly can use any store-bought plant-based floor meat or rooster different or tofu sofritas as a substitute of creating the walnut-mushroom crumbles.
How one can Make
Step 1: Make the Taco “Meat”
Add the mushrooms and walnuts to a meals processor and pulse-chop just a few instances.
Don’t over course of. You’re in search of a chunky, floor meat-like consistency so watch you don’t over do it. A couple of pulses ought to do the trick.
When you do not need a meals processor, you possibly can chop the walnuts and mushrooms by hand, simply remember to chop the mushrooms to a nice cube in regards to the consistency of floor meat.
Subsequent, add the ketchup, chipotle pepper, spices and tamari (or soy sauce) to the meals processor and pulse just a few instances to mix, or switch every part to a bowl and blend nicely.
Warmth 1 tbsp oil in a skillet over medium-high warmth after which add the mushroom combination. Cook dinner for 8-10 minutes till the mushrooms are tender, the liquid has evaporated and it’s browned. Season to style with extra salt, if wanted.
Step 2: Make the Dressing
Add all the dressing components to any bowl or sealable container and both shake or stir to mix till easy. Modify the consistency of the dressing with a bit of water, if wanted.
Step 3: Combine Corn and Black Beans
Add the lime zest, lime juice, corn, black beans and cilantro to a bowl and blend.
Step 4: Assemble the Salad
Divide the lettuce between 4 bowls then prepare the tomatoes, crimson onion, avocado and black bean combination over prime.
Divide the mushroom-walnut crumble between every serving and crumble crushed tortilla chips over prime, should you like. Drizzle along with your desired quantity of dressing and dig in!
Recipe FAQs
You’ll be able to put together the parts of the salad forward of time and retailer them individually or put together all the salad upfront.
For freshness, I might recommend simply making the dressing, walnut-mushroom meat and black bean corn combination forward of time then assembling simply earlier than serving.
The recipe is gluten-free as written. Simply remember to use gluten-free tamari and never soy sauce.
When you’re including chips, make sure that to test the label to make sure they’re gluten-free, in addition to any store-bought salsas and seasonings.
The mushroom-walnut meat and dressing has a barely kick to it from the chipotle peppers. When you’re delicate to warmth, I like to recommend lowering the quantity of chipotle pepper and adobo sauce by half.
When you take pleasure in a spicy kick, there are a number of methods so as to add warmth to your taco salad. You’ll be able to serev with sliced jalapeños, add a of cayenne pepper or chili flakes to the the mushroom spices, or drizzle scorching sauce over the salad.
Storing & Prep
- The black bean and corn combination could be made a day forward and saved within the fridge.
- The mushroom walnut filling could be made upfront, saved within the fridge and reheated in a skillet earlier than serving (or served chilly).
- The dressing could be made 2-3 days upfront and saved within the fridge. Skinny with water after storing if wanted.
- The assembled salad will maintain within the fridge for 3-4 days in a sealed container. Go away the avocado off till simply earlier than serving. If doable, retailer the dressing individually, although not required.
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Description
A vegan taco salad so filled with flavour and texture it’s exhausting to consider it’s fully plant-based!
For the Mushroom Walnut Crumbles
For the Chipotle Dressing
For the Taco Salad
- Make Taco “Meat”: To a meals processor, add mushrooms and walnuts. Pulse till evenly chopped. Don’t over course of, you desire a chunky texture, not a puree. When you don’t have a meals processor you possibly can chop the mushrooms and walnuts by hand, simply make sure that the mushrooms are finely diced to the consistency of floor meat.
- Add the remaining taco meat components to the meals processor. Season with salt and pepper. Pulse just a few instances to mix. When you didn’t use a meals processor, combine every part collectively in a bowl.
- In a big non-stick pan, warmth 1 tbsp oil over medium-high warmth. When the pan is scorching, add the mushroom combination. Cook dinner for 8-10 min, stirring sometimes, till mushrooms are tender, liquid has evaporated and combination is browned. Season with salt to style.
- Make Dressing: Whereas the mushrooms are cooking, make the dressing. In a medium bowl or glass vessel, add tahini, dietary yeast, mayo, adobo sauce, maple syrup, garlic powder, lime juice and water. Season with salt, then stir to mix. If dressing appears too thick, add 1-2 tbsp of water to skinny.
- Combine Beans and Corn: To a medium bowl, add black beans, cilantro, corn, lime zest, lime juice and ½ tsp cumin. Season with salt and pepper, then stir to mix.
- Assemble Salads: Divide lettuce between bowls. Organize tomatoes, onions, avocado and black bean combination on prime. Prime with mushroom-walnut combination. Drizzle dressing over prime. Sprinkle with extra cilantro, if desired. Serve tortilla chips on the facet for scooping or crumbled over prime.
Vitamin
- Serving Measurement: 1
- Energy: 622
- Sugar: 15 g
- Sodium: 1056 mg
- Fats: 37 g
- Carbohydrates: 62 g
- Fiber: 19 g
- Protein: 23 g
Key phrases: vegan taco salad
