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-Vegan Taco Salad-

Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes

Ingredients

  • 1 package vegan ground beef (optional) My favorite is simple truth
  • ¾ cup water
  • 3 tablespoons taco seasoning (check to make sure it's vegan)
  • 1 15 oz can black beans
  • 1 15 oz can corn
  • 1 6 oz can chopped olives
  • ½ cup cilantro, chopped
  • 1 head romaine lettuce
  • ½ head iceberg lettuce
  • 2-3 whole avocados,chopped
  • Tortilla chips

Catalina Dressing

  • ¼ cup ketchup
  • ¼ cup white sugar
  • ¼ cup red wine vinegar
  • ¼ cup chopped onion
  • ½ teaspoon smoked paprika (or regular)
  • ¼ teaspoon worcestershire sauce (make sure it's vegan, can omit if needed)
  • ½ cup olive oil
  • salt and pepper to taste

Instructions

  • 1. Start by cooking your vegan beef crumbles.  Put them in your skillet with the ¾ cup of water and 3 TB of your taco seasoning ( this will vary based on your taco seasoning, this is the instructions on mine for 1 pound of "beef"). Cook until water is absorbed and the "beef" crumbles are cooked. Set aside.
    2. Drain your black beans, corns, and olives and set aside.
    3. Chop up your lettuces and put them in a large bowl.  Chop your cilantro and add it to your lettuce.  Now you can add the strained black bean mixture to your lettuce and mix. Set aside.
    4. Make your dressing. Chop up your onion, and add all the ingredients into a blender and blend until smooth.  Pour into your desired serving container for the dressing.
    5. You can now add your "beef" mixture to the salad.  If you are going to eat all the salad in one sitting you can add the dressing to the whole salad and mix, or you can let people add their own amount.  Top with Chopped of avocados, and crushed tortilla chips.

Notes

This recipe has been adapted from; https://www.melskitchencafe.com/chopped-taco-salad-with-homemade-catalina-dressing/ <---- here for the original recipe