1 packagevegan ground beef (optional)My favorite is simple truth
¾cupwater
3tablespoonstaco seasoning (check to make sure it's vegan)
115 oz canblack beans
115 oz cancorn
16 oz canchopped olives
½cupcilantro, chopped
1headromaine lettuce
½headiceberg lettuce
2-3wholeavocados,chopped
Tortilla chips
Catalina Dressing
¼cupketchup
¼ cupwhite sugar
¼cup red wine vinegar
¼ cupchopped onion
½teaspoonsmoked paprika (or regular)
¼teaspoonworcestershire sauce (make sure it's vegan, can omit if needed)
½cupolive 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