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Layered Vegan Taco Salad

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Try my Vegan Layered Taco Salad ASAP and be blown away by its vibrant flavors. This vegan layered salad was inspired by the popular 7 Layer Dip. With my Jackfruitful twist, you know I had to make this simple layered taco salad recipe dairy free and gluten free so that everyone can enjoy it without skimping on flavor! Featuring a hearty plant-based taco meat made from TVP (Textured Vegetable Protein) and a colorful array of vegetables, it's a sure crowd pleaser. Layered beautifully in a canister, it's not only a feast for the eyes but also for the palate, especially with its tangy dressing. Perfect for Super Bowl parties or any festive gathering, this salad can be made ahead, ensuring you enjoy the party without last-minute kitchen hustle.
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Layered Taco Salad

It wouldn’t be Super Bowl weekend without a Jackfruitful Layered Salad so you know I am coming in HOT with this one!! Welcome to the main attraction of any social gathering; get ready for the best layered taco salad recipe you’ve ever had! These layers are perfectly assembled making them hard to resist and easy to bring! What you’re going to love about today’s layered salad is that it is inspired by the classic 7 layered dip and tacos – what better combination can you imagine for a social gathering like this one? Whether you’re hosting a game day bash, going to a gathering or looking for a satisfying, make-ahead lunch option, this salad ticks all the boxes. Let’s dive into how to bring this colorful, nutrient-packed dish to your table.

Ingredients for Your Layered Taco Salad

  • Plant-Based Taco Meat: Utilizing TVP for our taco meat not only makes this recipe vegan-friendly but also packs it with protein. TVP is highly absorbent so it quickly takes on the taco seasonings and mimics ground beef quite well. If you’ve never used TVP before don’t worry because it is nearly foolproof and you might just get addicted to experimenting with it! If TVP isn’t your thing you could substitute with crumbled tofu or tempeh for a different protein base. If you’re not avoiding nuts, walnut taco meat is another fantastic option – check out my recipe for it in The Clean Vegan Cookbook!
  • Homemade Taco Salad Dressing: A blend of vegan yogurt and salsa creates a creamy yet spicy dressing. The yogurt brings a smooth texture and a dose of probiotics, while the salsa adds a vibrant kick of flavor. If you know me you know that I LOVE creating a homemade salad dressing – having control of what goes in and how much spice or tang there is is the best and once you get into it you’ll wonder why you ever used store bought dressings!

The Coveted Taco Layers!

  • Black Beans & Corn: The black beans and corn are essentials and are loved in so many tacos and 7 Layer Salads! They also offer fiber and protein, making theis layered salad recipe more filling and nutritious.
  • Avocado: Avocado adds creamy texture and healthy fats. Drizzling with lime prevents browning and adds a citrusy zing. Be cautious when choosing your avocado if you are making this salad in advance and storing it for more than 48 hours; if your avocado is too ripe it will be brown when munching time comes. Adding a squeeze of lime juice to the avocado layer helps preserve its freshness.
  • Cherry Tomatoes & Red Cabbage: These layers are all about the color, flavor, texture and of course the nutrients! 
  • Romaine Lettuce & Green Onions: A crisp romaine lettuce can add the perfect texture and crunch. If you don’t have green onions, red onion can be a good substitute. 
  • Black Olives: Black olives add a savory depth and healthy fats. These are optional as I know they aren’t everyone’s thing but they offer a nice touch of saltiness to the dish.
  • Crushed Tortilla Chips: Optional but ideal for an extra crunch, offering a nod to traditional taco textures.

Easy Layered Taco Salad for a Crowd

What I love about this salad is how many people it feeds! I love making it when I know there are going to be many people around because it makes a large salad and can be the main dish or it can also be a side. This recipe is designed to be a showstopper and it does just that! Don’t be surprised if this salad is gone in minutes. It’s a great conversation starter and if you let out your secret that it’s 100% plant based, I assure you that many will be impressed! That creamy taco dressing could fool anyone.

What You Will Need

Large Glass Canister

Large White Salad Bowl

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Preparing Your Ingredients

Before you begin layering, it’s crucial to prepare your ingredients. This involves washing and chopping your vegetables, cooking and cooling your plant-based taco meat, and mixing your dressing. Prepping each component ensures they’re ready to layer, makes the process much easier and ensures you don’t miss any ingredients or place the wrong ones side by side! Don’t worry, this entire process only takes about 30 minutes!

Layering the Salad and Adding the Toppings and Dressing

Start your layering with the dressing and then add hearty elements like beans or seasoned TVP, which won’t wilt or soften too much. These ingredients absorb the dressing beautifully without becoming mushy. As you build upwards, incorporate firmer vegetables like corn, olives, and cherry tomatoes. The last ingredients to be layered should be the more delicate items like avocado and lettuce. This strategic placement ensures that the lighter ingredients remain crisp and fresh!

How to Keep Taco Salad from Getting Soggy?

A soggy taco salad can be a sad taco salad if you’re not careful! As mentioned previously the order of layers is crucial! I assure you that the order of operation isn’t JUST because it looks good; it’s also because it makes the most sense. Begin with the robust, juicy components at the base. This means your flavorful dressing lays the bottom of the canister – which I know sounds backwards but trust the process because when you turn that canister upside down your dressing will be trickling down on all the upper layers and dressing just as it should! Putting your dressing at the bottom acts as a barrier to your other more sensitive ingredients. 

Keeping It Fresh

The beauty of a layered salad lies in its ability to maintain freshness over time. By storing your layered salad in a canister and refrigerating it, your ingredients remain vibrant and lively for up to 48 hours. I recommend refrigerating for some time as this will help let the bottom layers marinate in the dressing. This method is particularly beneficial for meal prep or when you need to plan ahead for gatherings. 

Why You’ll Love This Vegan Taco Layered Salad

Aside from the flavors being explosive, fun and fresh; this Vegan Layered Taco Salad is a show stopping conversation starter that can be enjoyed by everyone. Making this taco salad plant-based and gluten free ensures that everyone can enjoy it; not to mention each ingredient offers its unique health benefits. From the protein-rich TVP to the fiber-loaded beans and antioxidant-packed vegetables, this salad is a nutritional powerhouse. Its ability to be made ahead of time without losing its appeal makes it perfect for busy schedules, parties, and health-conscious eaters looking for a delicious, fulfilling meal.

What Goes Well with Taco Salad

While this taco salad recipe stands tall on its own, pairing it with complementary dishes can elevate your meal to a feast. Consider serving it alongside some vegan appetizers such as Crispy Vegan Bean Tacos, Crispy Avocado Fries and Vegan Mozzarella Sticks. These sides will be amazing alongside this salad because the flavor profiles complement one another and they have an array of different textures!

Tips for Making Layered Taco Salad

  • Choose the Right Container: A clear canister not only showcases the beautiful layers but also keeps the ingredients compact and in place. Click here to purchase the canister I used.
  • Dressing on the Bottom: Always start with the dressing on the bottom to ensure your salad remains crisp until ready to serve.
  • Chill Before Serving: Allowing the salad to chill in the fridge before serving enhances the flavors and allows the bottom layer to marinate.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Layered Vegan Taco Salad

5 from 6 votes
Print Recipe Pin to Pinterest!
Try my Vegan Layered Taco Salad ASAP and be blown away by its vibrant flavors. This vegan layered salad was inspired by the popular 7 Layer Dip. With my Jackfruitful twist, you know I had to make this simple layered taco salad recipe dairy free and gluten free so that everyone can enjoy it without skimping on flavor! Featuring a hearty plant-based taco meat made from TVP (Textured Vegetable Protein) and a colorful array of vegetables, it's a sure crowd pleaser. Layered beautifully in a canister, it's not only a feast for the eyes but also for the palate, especially with its tangy dressing. Perfect for Super Bowl parties or any festive gathering, this salad can be made ahead, ensuring you enjoy the party without last-minute kitchen hustle.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Salad

Equipment

Ingredients
  

Plant Based Taco Meat Ingredients
  • ½ red onion, diced
  • 2 tbsp taco seasoning
  • 2 tbsp tomato paste
  • 1 cup TVP
  • 1½ cups vegetable broth
  • 2 tbsp coconut aminos or low sodium soy sauce
  • salt and pepper
  • hot sauce, optional
Taco Salad Dressing Ingredients
  • ½ cup plain unsweetened vegan yogurt
  • ½ cup salsa
  • ½ lime juiced, (I use other half of lime to drizzle on the avocado)
  • 2 tbsp hot sauce, sriracha or Valentina
Taco Salad Ingredients
  • 15 oz can black beans, rinsed and drained
  • 1½ cups sweet yellow corn
  • 1 avocado, cubed, drizzled with lime juice (make sure its not too ripe!)
  • 1½ cups cherry tomatoes, halved
  • 15 oz can large black olives, halved
  • 2 cups shredded red cabbage
  • 2 cups romaine lettuce, chopped
  • 1 cup green onions, finely chopped
  • crushed tortilla chips, optional

Method
 

  1. Heat a large cast iron skillet over medium heat and add a splash of water or cooking oil to coat. Add in the onion and saute for 3-4 minutes until tender. Add in the tomato paste and taco seasoning and stir for 30 more seconds, deglazing with a splash of water if needed. Pour in the TVP, vegetable broth and coconut aminos. Stir to combine and simmer for 3-4 minutes until liquid is absorbed and TVP is tender and meat-like. Season with salt and pepper and hot sauce if desired. Set aside to cool.
  2. Meanwhile, Add the yogurt, salsa, lime juice and hot sauce to a jar and whisk to combine.
  3. Begin layering your salad by carefully pouring the dressing into the bottom of your canister. Next, layer the beans, the taco meat, corn, avocado, tomatoes, olives, cabbage, lettuce and green onions. Store in the fridge for up to 48 hours before serving.
  4. When you're ready to serve, remove the lid, and flip upside down over a large serving bowl. Sprinkle with tortilla chips if desired!

Notes

Click here to purchase the canister I used!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

  1. 5 stars
    This salad is the bomb😋😋😋💥💥💥!
    So delicious!!!

    My 11 year old twin daughters and I each ate a portion tonight and my daughters will take 1 portion each to school tomorrow for lunch and then it will be gone.
    So we only get 5 servings out of it instead of 8.

    Thank you Jackie for another super tasty recipe 😋!

    Savita
    The Netherlands

    Reply

  4. 5 stars
    I made this for a huge Super Bowl party. I received many compliments and some went back for seconds, even with 30 other choices available. Today we are using the l leftovers in burritos. Thank you Jackie!

    Reply

  5. 5 stars
    I made this salad for this evening, it was super tasty and delicious! Huge hit even with non vegans!

    Reply
5 from 6 votes (1 rating without comment)

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