Layered Vegan Taco Salad

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.

Course Salad

Cuisine American, tex mex

Keyword dairy free, gluten free, large portion, layered salad, plant based, super bowl, vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 283kcal

Author Jackie Akerberg

Equipment

Ingredients

Plant Based Taco Meat Ingredients

½ red onion diced
2 tbsp taco seasoning
2 tbsp tomato paste
1 cup TVP (texturized vegetable protein)
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 or sriracha or Valentina

Taco Salad Ingredients

15 oz canned 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 canned large black olives halved
2 cups red cabbage shredded
2 cups romaine lettuce chopped
1 cup green onions finely chopped
crushed tortilla chips optional

Instructions

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.
Meanwhile, Add the yogurt, salsa, lime juice and hot sauce to a jar and whisk to combine.
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.
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!

Nutrition