Easy Taco Salad Vegan Recipe
This vegan taco salad includes delicious lentil taco beef, tortilla chips, avocado, tomato, corn, beans, and fast and easy vegan sour cream. It's easily customizable to anything you've got available and may be meal prepped for a fast lunch on-the-go.
Servings: 4
Calories: 324kcal
Ingredients
For the Lentil Taco Meat
- 2 cups cooked-green-or-brown-lentils
- 1 cup finely-diced-white-onion
- 1/2 cup water
- 1 tsp each-garlic-powder, onion-powder, chili-powder and cumin
- 1/2 tsp each-oregano, paprika
- salt -and-pepper, to-taste
For the Tofu Sour Cream
- 1/2 cup soft-tofu
- 1 tbsp apple-cider-vinegar
- 1 tbsp lemon-juice
- 1 tsp garlic-powder
- pinch of sea salt
For the Salad
- romaine-lettuce
- diced-avocado
- diced-tomato
- corn
- black-beans, pinto-beans or refried-beans
Instructions
- To make the lentil taco filling, add the diced onion and spices to a skillet with a few tablespoons of the water. Cook for 5 minutes over medium-high heat until soft and fragrant. Add the cooked lentils and the rest of the water and cook for a few more minutes until the lentils are heated through and coated in the spices. If needed, add a bit of extra water if it starts to dry out.
- To make the sour tofu cream, blend all the ingredients until smooth.
- To assemble the salads, add a handful of romaine lettuce to a bowl then top with avocado, tomato, corn, and beans. Add a couple of tablespoons and about 1/2 cup of the lentil mixture to each salad.