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