Vegan Taco Salad

This Vegan Taco Salad is packed with nutrient rich protein and is so ridiculously filling. It can be easily adjusted to fit your taste and is one of my all time favorite meal prep recipes! It's simple to make and is a truly great filling vegetarian meal that everyone will love.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 2 Servings

Calories: 913 kcal per serving

Ingredients

1 ½ cups - walnuts
1 ½ cups - mushrooms
1 tbsp - soy sauce
½ tsp - garlic powder
½ tsp - onion powder
1 tsp - chili powder
½ tsp - paprika
¼ tsp - oregano
1 ½ teaspoons - cumin
1 pinch - red pepper flakes
salt and pepper
5 cups - romaine
1 handful - tortilla chips
½ cup - pico de gallo
½ cup - canned corn
½ cup - black beans
lime wedge
½ - avocado
⅓ - vegan sour cream
⅓ cup - salsa

Instructions

In the base of your food processor, combine the walnuts, mushrooms, soy sauce, and spices (garlic powder, onion powder, chili powder, paprika, oregano, cumin, s+p, and optional pepper flakes). Pulse in small spurts for about 30 seconds or until the mixture is roughly the size of ground meat.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Once shimmering, add in the walnut mixture and saute for 5 minutes, stirring often. The mixture doesn’t necessarily need to cook but I like to heat it through and get the edges of the “meat” a little crispy. You can cook it upwards of 10 minutes if you’d like too.
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!

Nutrition