Vegan Taco Salad

Top your taco salad with some shredded dairy-free cheese or some vegan queso for some extra goodness.

Vegan taco salad. Vegan Taco Salad Recipe This lentil taco salad is easy to make full of nutrition oil-free vegan gluten-free and high in protein. They are perfectly seasoned with Mexican spices including cumin paprika and ground. Sear your corn in a skillet until kernels start to brown.

How do you make vegan meat for taco salad. Its full of butter rich flavor from sweet potato noodles as well as smooth cashew cream. For each serving start with a generous bed of greens.

This is why I made mine with two very simple ingredients - onion and green lentils. Sometimes you just want all of your favorite taco flavors but you want them in the form of a big bowl of healthy greens. This plant-based taco salad is piled high with roasted cauliflower sweet potatoes chickpeas plus any other taco toppings you love served with a homemade smoky creamy cashew vegan taco salad dressing thats so good youll want to eat it by the spoonful.

Your eyes will love all the vibrant colours of red bell peppers tomatoes and avocado. And last but certainly not least you can also swap the diced avocado out for some good ol Guacamole. It has layers of flavour and texture that will light up your taste buds.

After gently frying the onion until slightly golden around the edges I added the cooked lentils and plenty of taco spice. Cook and stir until heated through 3-5 minutes. Add taco mixture to a large pan and stir in the rinsed drained pinto beans.

I used cilantro jalapenos black olives tomatoes red onions avocados but you could also add black beans diced red bell peppers. Drain and rinse your black beans then assemble your salad. Combine remaining salsa and vegan ranch poor over salad and toss to coat.